Chicken and Zucchini Stir-Fry Recipe

Tahini dressing with soy sauce, ginger and garlic elevates this recipe to perfection. A quick tip, you always can switch zucchini to other vegetable, if you have broccoli or carrots laying in your fridge.

Ingredients:

• 1 small tomato, chopped 
• ½ cup zucchini, chopped 
• 3.5oz/100g chicken breast, raw 
• 1 tbsp sesame seeds
• 2½ tbsp olive oil  
• 2 tbsp tahini 
• 1 clove garlic, minced 
• 2 tbsp soy sauce 
• 1 pinch chili flakes 
• 1 tsp fresh ginger root, grated 
• Salt and pepper, to taste

Instructions: 

1. Season the chicken breast with salt and ground black pepper. Cut the chicken breast into bite-size cubes. 
2. Heat a stir-fry pan over medium-high heat and add half of the olive oil. Cook chicken for 5–8min, until golden brown and cooked through. Remove from the pan and set aside. 
3. To the same stir-fry pan, add the rest of the olive oil. Cook zucchini for 3–5min, until softened. Then add chopped tomato and cook for another minute.
4. Meanwhile, in a medium bowl, whisk tahini sauce, 2 tbsp of water, soy sauce, grated ginger, minced garlic, and crushed chili flakes (optional) until smooth. 
5. Add chicken cubes to a wok, then pour tahini dressing on top. Toss the ingredients to combine and cook, frequently stirring, for 5–6min. 
6. Serve the dish in a bowl. Sprinkle with sesame seeds, and enjoy!