Add a seasonal flair to your dinner with a tasty and quick recipe revealed by renowned cookbook author and Food Network host Molly Yeh. The delightful dish emphasizes the pairing of fall and winter's star vegetable, Brussels sprouts, with tender chunks of chicken. The key to its distinct taste is the flavorful blend of a garlicky sesame sauce filled with the goodness of honey, soy, and rich tahini. The entire meal is served over white rice, to make for a gratifyingly wholesome dinner.

Blanching is a handy technique to use when cooking Brussels sprouts. Not only does it kickstart the cooking process, but it also deactivates browning enzymes to keep the vibrant color of vegetables intact and maintain their crisp texture. According to Yeh's method, you only need to immerse your Brussels sprouts in salted boiling water for a brief 30 seconds, before draining them. If you are blanching vegetables to eat immediately or store for later, an additional step of cooling them in an ice bath is recommended, but not necessary in this case.

Now comes the best part, creating that tantalizing sauce. Mix together six tablespoons of tahini, three tablespoons of soy sauce, three tablespoons of honey, minced garlic, a tablespoon of toasted sesame oil, a pinch of crushed red pepper, and black pepper. Once this flavorful mixture is prepared, set it aside for later use.

Next, blanch your halved Brussels sprouts in a large pot of salty boiling water and subsequently drain them.

Add further layers to your palate by stir frying skinless, boneless chicken breast cut into 3/4-inch pieces in two tablespoons of olive oil in a large skillet until fully cooked. Once done, transfer the chicken to a plate and stay tuned for the finale.

Heat the remaining two tablespoons of oil in the skillet before adding the blanched Brussels sprouts. Continue to cook them until they begin to soften. Now, it's time to stir in that flavorful sauce you prepared earlier into your Brussels sprouts. Add the chicken back into the skillet and cook until everything is warmed through, which should only take about a minute or two. Add more soy sauce if desired, before serving your dish over steamed rice.