Tahini and honey create a beautifully charred crust on grilled chicken thighs in seconds. Sliced baby bok choy adds plenty of crunch and a faintly nutty flavor to the slaw. You can use fresh navel orange sections in place of the mango.
3 tablespoons tahini (sesame seed paste), well stirred
4 teaspoons honey, divided
4 (4-oz.) skinless, boneless chicken thighs
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons toasted sesame oil
2 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
4 cups thinly sliced baby bok choy
2 cups thinly sliced red cabbage
1 1/2 cups chopped peeled mango
Fresh cilantro leaves
Calcium 11% DV
Potassium 15% DV
Est. added sugars 6g
How to Make It
Combine tahini and 1 tablespoon honey in a small bowl, stirring with a whisk. Heat a grill pan over medium-high. Rub chicken thighs with canola oil; sprinkle with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Brush tahini mixture over both sides of chicken; cook 30 seconds on each side or until lightly charred. Remove chicken from pan; cut into 1-inch pieces.
Combine remaining 1 teaspoon honey, sesame oil, vinegar, and soy sauce in a large bowl. Add bok choy, cabbage, and mango; toss to coat. Divide salad evenly among 4 bowls; top with chicken. Sprinkle evenly with cilantro.
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