Tahini-Chicken Stirfry with Rice

Serves 2 - 3

• 1 boneless, skinless chicken breast, sliced thin
• 3 cloves garlic, minced or crushed
• 4 Tbsp soy sauce, divided
• 1 tsp hoisin sauce
• 1/2 tsp crushed red pepper, divided
• 1/2 tsp ginger
• 1/4 cup tahini
• 1/2 onion, sliced
• 1 package frozen veggies or random fresh veggies hanging out in the fridge
• cooked rice

Mix together 2 tbsp soy sauce, hoisin sauce, ginger, 1/4 tsp crushed red pepper in a small bowl or glass.

In a small saucepan over low heat, combine tahini, garlic, 2 tbsp soy sauce, 1/4 tsp crushed red pepper and enough water to make a smooth, creamy sauce. Keep on warm.

In a wok or medium skillet on medium to medium high heat, saute onions until turning brown on the edges, remove. Add veggies, cook until done then remove. Add chicken, saute until half done, add sauce. Continue cooking until done (about 4 minutes all together), then add in veggies and onions.

Remove from heat, stir in tahini sauce. Serve over cooked rice.