Tahini Chicken and Rice
This Tahini chicken and rice dish reminds me of take out chicken and broccoli; double the recipe as it won’t last long. For those that struggle with MSG or other various additive, creating your own popular meals helps to manage troublesome ingredients.
I’ve adapted the recipe to use coconut oil, you can use any type of oil you prefer.
Everything comes together quickly and easily; it marinades quickly as well, a perfect dish when you need to toss something together quickly. This chicken dish is requested often from the family and I’m happy to oblige as it’s not only is it good, it has healthy components.
Tahini Chicken and Rice
- 1 lb boneless chicken breast (cut into strips. (Cubed Tufu can be substituted))
- 2 Tbsp Coconut Oil
- 2 cloves garlic (minced)
- 1/5 cups broccoli florets
- 1 cup mushrooms
- 1/2 cup sliced water chestnuts
- 1 cup sliced assorted veggies of your choice ie: asparagus (brussel sprouts or family favorite)
- 1 cup green onion (sliced)
- Marinade
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp ginger root (minced)
- 2 tsp soy sauce
- 1 tsp GF Tamari
- 1 clove garlic (minced)
- 1- 1/2 Tbsp Tahini paste or natural peanut butter
- Cooked Rice of your choice
- Combine all marinade ingredients. Place chicken in marinade and let stand for 1 hr in refrigerator.
- Heat cooking oil in a large skillet and gently saute garlic until just fragrant.
- Add sliced chicken and saute until no longer pink.
- Add chopped vegetables and cook until just soft.
- Serve piping hot over cooked for a delicious Meal
Have you made something similar or converted other take out recipes for home use?
Please drop me a note and share your favorite recipes in the comment area, I’d love to hear what your family thinks.
