Tahini Chicken

¾ cup water

1 cube chicken bouillon

¼ cup tahini (sesame paste)

2 tablespoons soy sauce

1 tablespoon honey

1 clove garlic, minced

2 teaspoons minced fresh ginger

2 teaspoons butter, or as needed

2 skinless, boneless chicken breast halves, cut into cubes, or more to taste

2 tablespoons all-purpose flour, or as needed

1 teaspoon sesame seeds, or as desired

Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.

Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.

Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.