Thai Chicken Bowl with Tahini Dressing

Makes about 3-4 servings

Ingredients

For the chicken

6 small boneless and skinless chicken thighs or 1 chicken breast, cut into small pieces

2 tsps cornstarch

2-3 tbs vegetable oil

1-2 tsps red Thai curry paste

1 tb maple syrup or brown sugar

2 tbs tomato paste

1 tsp fish sauce

1 tb water (if needed)

For the dressing

1/4 cup tahini

Juice from 1 lime

2 tbs sesame oil

1 tb seasoned rice vinegar

Pinch of salt

2 tbs cup warm water (or more if needed)

1. In a bowl, combine the chicken with the cornstarch and about 1 tsp of vegetable oil. Mix until the cornstarch dissolves, and let the chicken sit for about 15 minutes.

2. In a pan over high heat with vegetable oil, cook the chicken until well done and a light crust begins to form on the outside. Remove from the pan.

3. Lower the heat, and add the red Thai curry paste (you may add more to add more spice), maple syrup or brown sugar, tomato paste and fish sauce. Add a bit of water to make the sauce a bit more runny.

4. Add the chicken back into the sauce. Mix and toss, and let everything cook until the sauce has reduced and a sticky texture forms within the sauce.

5. Make the dressing by combining all the ingredients into a bowl and mix. Assemble your bowls with the chicken, rice, vegetables, avocado and dressing.