Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of boneless, skinless chicken breast into thin, bite-sized strips.

2. 2

   In a shallow bowl, combine 2 tablespoons of all-purpose flour, 1 teaspoon of sweet paprika, 0.5 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then dredge the chicken strips lightly in the seasoned flour mixture.

3. 3

   Heat 4 tablespoons of olive oil in a large skillet or wok over high heat until shimmering.

4. 4

   Flash-fry the chicken strips in batches for 2 to 3 minutes per batch, ensuring they are cooked through and lightly golden brown, then remove them from the skillet and set aside.

5. 5

   In a separate bowl, whisk together 0.5 cup of tahini, 3 tablespoons of fresh lemon juice, 2 cloves of minced garlic, and 0.25 cup of warm water until smooth and a creamy sauce consistency is achieved; add more water if needed.

6. 6

   Return all flash-fried chicken to the skillet, pour the tahini sauce over the chicken, and toss gently for 1 minute until the chicken is evenly coated and heated through.

7. 7

   Garnish the dish with 0.25 cup of fresh chopped parsley before serving.