Tahini can be an acquired taste, especially if you start with unhulled, roasted varieties that can taste bitter. After a few attempts, I found that using hulled tahini from Middle Eastern brands makes a huge difference—smooth, nutty, and versatile. My favorite way to use it is in a sesame sauce inspired by Sichuan cuisine.
This easy shredded chicken with sesame sauce is a perfect way to use leftover roast chicken or poached chicken. The creamy sauce combines tahini with garlic, lemon, and water, creating a rich, flavorful base. Serve it with zucchini noodles, rice noodles, or brown rice, then garnish with fresh cilantro, spring onions, sesame seeds, and chili flakes for a bit of heat. This dish is great hot or cold, making it perfect for meal prep—just pack the sauce and garnishes separately, and add them before serving!
Ingredients
- Ingredients for Shredded Chicken with Sesame Sauce
- 250g cooked shredded chicken
- Base options: Zucchini noodles, rice, or rice noodles (for 2 servings)
- Garnishes: Fresh cilantro, sesame seeds, chili flakes, and chopped spring onions
- Sesame Sauce
- 2 tbsp tahini
- 2 tbsp water (for thinning)
- 4 tsp light soy sauce
- 2 garlic cloves, minced
- 1 tsp maple syrup or honey
- 1/2 tbsp sesame oil
- Pinch of chili flakes (optional for extra heat)
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Instructions
- Prepare Sesame Sauce: In a bowl, whisk together tahini, water, soy sauce, minced garlic, maple syrup or honey, sesame oil, and a pinch of chili flakes. Taste and adjust sweetness or salt as desired.
- Assemble Bowls: Divide zucchini noodles, rice noodles, or rice between serving bowls. Top with shredded chicken and drizzle generously with the sesame sauce.
- Add Garnishes: Finish with a sprinkle of sesame seeds, chopped spring onions (scallions), fresh cilantro, and a few chili flakes for added heat.
