Ingredients
Sesame Chicken
4 (6- to 8- oz.) boneless, skinless chicken breasts
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. toasted sesame oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Sesame-Ginger Sauce
1 garlic clove, finely chopped
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. finely grated peeled ginger
1 Tbsp. maple syrup
1 Tbsp. toasted sesame oil
1/4 cup tahini
2 Tbsp. water
Kosher salt
Freshly ground black pepper
Cucumber Salad & Assembly
4 mini cucumbers, cut into 1/4″-thick rounds
8 radishes, halved, thinly sliced
2 scallions, thinly sliced
1/2 cup packed coarsely chopped fresh cilantro leaves and tender stems
1 Tbsp. toasted sesame seeds, plus more for serving
Kosher salt
Freshly ground black pepper
Steamed jasmine rice and chili crisp (optional), for serving
How to:
Sesame Chicken
Arrange a rack in center of oven; preheat to 425°. Place chicken in a 13″ x 9″ baking dish. Add soy sauce, sesame oil, salt, and pepper and toss to combine.
Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 15 to 20 minutes. Let cool slightly.
Sesame-Ginger Sauce
Meanwhile, in a medium bowl, whisk garlic, soy sauce, vinegar, ginger, syrup, and oil. Transfer 1/4 cup sauce to a large bowl. To remaining sauce, whisk in tahini and water; season with salt and pepper.
Cucumber Salad & Assembly
To large bowl with dressing, add cucumbers, radishes, scallions, cilantro, and sesame seeds; season with salt and toss to combine.
Transfer chicken to a cutting board and slice into thin strips. Add pan juices from baking dish to sesame-ginger sauce; season with salt and pepper, if needed.
Divide rice among bowls. Top with chicken and cucumber salad. Drizzle with sesame sauce. Top with more sesame seeds and chili crisp (if using).