Japanese-Style Bang Bang Chicken

Ingredients

• 1 lb chicken breast (boneless, skinless)
• 4 cup water (for poaching)
• 0.25 cup tahini (or Japanese sesame paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 1 cucumber (sliced into matchsticks)
• 1 tomato (sliced)

Steps

1. 1

   In a medium pot, bring the water to a gentle simmer. Add the chicken breasts and poach until the internal temperature reaches 160°F (71°C), which typically takes about 12 to 15 minutes depending on thickness.

2. 2

   Turn off the heat and allow the chicken to cool in the poaching liquid for at least 15 minutes. This ensures the meat remains moist and tender.

3. 3

   While the chicken cools, prepare the sauce by whisking together the tahini (or sesame paste), soy sauce, rice vinegar, sugar, and toasted sesame oil in a small bowl until smooth and well-combined.

4. 4

   Remove the chicken from the liquid and slice it into thin, bite-sized pieces or shred it as preferred.

5. 5

   Arrange the sliced cucumber and tomato on a serving platter.

6. 6

   Place the chicken over the vegetables and drizzle the prepared sesame sauce generously over the top. Serve at room temperature.

Notes

The poaching liquid can be reserved for cooking rice, making soups, or another round of poaching. The sauce can be made up to 2 days in advance and stored in the refrigerator; bring to room temperature before serving.

Nutrition per serving

• main
• chicken
• poached
• healthy
• Japanese
• banbanji
• sesame