Whip Up a Flavourful Tahini & Ginger Chicken With Rainbow Slaw: Easy Marinated Chicken Dish & Healthy Meal Choice!

Craving a tasty meal that won't take hours to prepare? Look no further than this Tahini & Ginger Chicken with Rainbow Slaw. This easy marinated chicken dish is perfect for a busy weeknight or prepping meals for the week. With its healthy ingredients and bold flavors, it's bound to become a staple in your home kitchen.

Tahini & Ginger Chicken With Rainbow Slaw - The Flavour Profile

The magic of this Tahini & Ginger Chicken With Rainbow Slaw dish lies in its rich flavour profile. The combination of tahini, ginger, and soy sauce creates a blend of nuttiness, warmth, and a hint of sweetness. This marinade not only tenderizes the chicken but also infuses it with a satisfying umami flavour.

The added crunch and freshness from the rainbow slaw not only enhance the meal visually but also provide essential nutrients.

Recipe

Ingredients:

• For the Chicken:

2 boneless, skinless chicken breast

1/4 cup soy sauce

2 cloves garlic, minced

2 tablespoons brown sugar

1 tablespoon tahini

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon fresh grated ginger

1 tablespoon sesame seeds

1/2 teaspoon red pepper flakes

• For the Rainbow Slaw

2 tablespoons toasted sesame oil

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tsp honey

2 cloves garlic, finely minced

1 tbsp freshly minced ginger

1 tbsp tahini

1/3 cup roasted cashew halves

2 cups shredded red cabbage

1/2 cup sliced spring onions

3/4 cup freshly chopped coriander

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 jalapeno, seeded and sliced

Method

In a mixing bowl, combine soy sauce, minced garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sesame seeds, and red pepper flakes. Whisk until smooth and well-blended.

Next, place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and marinate in the fridge for at least 30 minutes;

Once marinated, preheat your grill or stovetop skillet to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Cook the chicken for about 6-7 minutes on each side until the chicken is cooked through

After cooking, allow the chicken to rest for a few minutes before slicing it into strips. This will help retain its juices and ensure a moist bite.

While the chicken cooks, let’s prepare the rainbow slaw. Toss the red cabbage, carrots, bell pepper, chopped onions and coriander in a large bowl.

In a separate bowl, combine the toasted sesame oil, olive oil, soy sauce, rice vinegar,

honey, garlic, minced ginger and tahini and whisk until smooth and pour over the salad ingredients.

To serve start by placing a generous portion of slaw on each plate. Lay slices of the tahini and ginger chicken over the top. Finish with a sprinkle of roasted cashews and for a final touch add some chopped coriander, sliced spring onions and jalapeño slices for those who enjoy a bit of spice.