First we prepare the tahini: In a shallow frying pan gently toast the sesame seeds, while stiring constantly on a medium to low heat until nice and golden in colour but not burnt, let it cool down.

Once the seeds are cooled down add them to your mixer with the olive oil and blend on high until becomes a creamy consistency.

Whisk tahini, soy sauce, honey, garlic and ginger into the chicken stock and keep it warm. Next, we heat up the sesame oil and gently fry the chicken cubes until soft.

Whisk a little flour into the tahini sauce until nice and thick for about 2-3 minutes then add the cooked chicken to the sauce and mix well to coat.

Sprinkle with smoked paprika, chilli flakes, sesame seeds or chopped peanuts and enjoy.