Japanese-Style Bang Bang Chicken

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) (71°C (160 °F)), which typically takes about 12 to 15 minutes depending on thickness.

   Start 15-minute timer
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.

   Start 15-minute timer
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.