Heat a large stove top pan to medium heat, while the pan is heating season the chicken breast on both sides, with black pepper and garlic powder.
Once the pan is hot, add the oil to the pan. Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked…If not, give each side another minute…your pan wasn't hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 7 minutes, then flip and cover again for another 7 minutes on the other side.
After 7 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on 7 oz breast. Although, It is always best to check the internal temperature of chicken before serving. Typically 1 minute per oz per side while covered works to cook perfectly.
While the chicken is cooking bring a small sauce pot with about 3 cups of water to a boil.
While you are waiting on the water to boil work on the sauce: Mixing the Tahini, soy sauce, sesame oil, and sriracha together until well combined. Set this bowl aside.
Once the water is boiling add the noodles to the hot water. Stir the noodles around and cook for 4 minutes. Stirring every 1 minute to prevent the noodles from sticking together.
Once the noodles are done, remove them from the water with a slotted spoon. You want to keep the water in the pot, we are going to use it to blanch the veggies. Place the noodles in a bowl and toss with half of the tahini, soy sauce mixture and the mirin. Then plate on your serving dish or into your meal prep containers.
Now, place the diced snow peas and edamame into the same pot of boiling water we cooked the noodles in. Cook these veggies for one minute...just enough to get a little of the bite out. Remove these with a slotted spoon leaving the water behind. Plate with your noodles, or into your meal prep containers.
By now your chicken should be finished. Once finished chop your chicken into bite size pieces and toss with the reamining tahini, soy sauce mixture. Toss until the chicken is evenly coated. Plate with your other ingredients in serving bowls or your meal prep containers.
Top your snow peas and edamame with your cucumbers. then season the entire dish with your black and white sesame seeds.
An asian inspired meal prep recipe.
Sesame Chicken Noodle Bowl
Amount Per Serving
Calories 713Calories from Fat 187
% Daily Value*
Saturated Fat 0.6g4%
Trans Fat 0g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 1.3g
Vitamin A 8.5IU0%
Vitamin C 54.4mg66%
* Percent Daily Values are based on a 2000 calorie diet.