Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 1/2 tbs tahini

  3. 1 tbs sesame oil

  4. 1 1/2 tbs Japanese soy sauce

  5. 1 1/2 tbs rice wine vinegar

  6. 1 1/2 tbs caster sugar

  7. 800g chicken thigh fillets, trimmed

  8. 300g butternut pumpkin, peeled, seeded, cut into 3mm-thick slices

  9. 80g oyster mushrooms (see note)

  10. 1 baby wombok, cut lengthways into 8 wedges

  11. Canola or olive oil spray

  12. 2 tsp toasted sesame seeds

  13. 2 green onions, thinly sliced

  14. Steamed sushi rice, to serve

Instructions Jump to Ingredients ↑

  1. Combine tahini, sesame oil, soy sauce, vinegar and sugar in a screw-top jar; shake well to combine. Place chicken in a bowl and pour over 2 tbs of tahini dressing. Set aside for 5 minutes to marinate.

  2. Heat a lightly greased barbecue or char-grill plate on high. Lightly spray pumpkin, mushrooms and wombok with oil spray. Add the pumpkin to the grill and cook for 3 minutes. Add the mushrooms and wombok and cook for a further 1 minute or until tender and lightly charred. Transfer vegetables to a plate and cover to keep warm.

  3. Drain chicken and lightly spray with oil. Cook on grill, turning, for 6 minutes or until browned and cooked through.

  4. Place the chicken and vegetables on serving plates. Drizzle with remaining dressing and sprinkle with sesame seeds and green onion. Serve immediately with steamed rice, if desired.


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