This shredded chicken with sesame sauce is an great way to use up left over roast chicken! It’s easy to make and make a perfect lunch box! Serve it with noodles, courgetti (zoodles) or rice!
Tahini is one of those things I didn’t really understand at first what the fuss was all about. Actually, I couldn’t understand why people would eat it at first. The first bottle of tahini I bought was a unhulled, roasted sesame seeds by a fancy organic brand. It was awful. Bitter, gross and just inedible. I believe it must have been something wrong with that bottle, as I tried to do many sauces with it but nothing work! Let me tell you that that jar went straight to the bin.
But I was still intrigued by tahini, so I gave it another go, this time buying a different brand and one that’s made of hulled sesame seeds from a shop nearby where I live that sell a lot of middle eastern food. This tahini was loads better! Not bitter! That made me extremely happy and since I’ve used tahini loads.
I usually make a classic tahini sauce with garlic, lemon and some water to thin it out that I add to salads and various bowl food. But today I’m sharing one inspired from Sichuan cooking.
The chef and I bought a Sichuan cookbook a few weeks ago and in that book I stumbled across a recipe for cold noodles with shredded chicken and sesame sauce that sounded so delicious that had to make it. I started making it, but realised that the book called for Chinese sesame paste. Even though the chef and I have stocked up our cupboard to the rim with all kinds of Sichuan cooking ingredients after buying the cook, Chinese sesame paste was one of the few ingredients we didn’t buy!
So I decided to put my own twist to the recipe, using tahini instead of Chinese sesame paste, and I changed some other things while I were at it to make it work better with the tahini flavour! And in my opinon, it worked really well even though tahini doesn’t taste like Chinese sesame paste!
This shredded chicken with sesame sauce is easy to make, and it’s ideal to use if you have any left over chicken from a roast. But you can also poach chicken, which is what I usually do. I like to serve it with courgetti (or zoodles for you people across the pond), but if I’m feeling extra hungry, I usually add rice noodles or serve on top of brown rice!
And to really complete the meal, I like to add a handful of fresh coriander (cilantro), spring onions (scallions), sesame seeds and a few chilli flakes for extra heat! Can’t go wrong with that combo!
This dish is ideal for lunch boxes. Just keep the sauce and garnish in separate containers and add them before serving, just in case you want to heat up your food, as it can be enjoyed both hot or cold!
Shredded Chicken with Sesame Sauce
- 250 g cooked shredded chicken
- courgetti, or cooked rice or rice noodles (enough for 2)
- handful of coriander/cilantro
- sesame seeds
- chilli flakes
- spring onions (scallions)
- 2 tbsp tahini
- 2 tbsp water
- 4 tsp light soy sauce
- 2 garlic clove, minced
- 1 tsp maple syrup/honey
- pinch of chilli flakes
- 1/2 tbsp sesame oil
- Combine all ingredients for the sesame sauce in a bowl and whisk to combine. Taste and adjust if the sauce need some sweetener or pinch of salt.
- Divide courgetti/noodles/rice in bowls, scatter the chicken over and pour over the sesame sauce.
- Finish with a sprinkle of sesame seeds, chopped spring onions(scallions), coriander(cilantro) and a sprinkle of chilli flakes for extra heat.