Sesame Chicken Lightened Up

I sure do love a good night of takeout. However, we make almost all of our meals at home during the week and to be honest, I still haven't found my absolute favorite chinese place that would deliver around here.  The combination led me to find a good sesame chicken recipe.  And the fact that it is healthier is always a bonus.  If you took my advice and froze some of these, bust them out of the freezer and add some edamame and you'll have a great little takeout meal from home.

From my little kitchen to yours... Enjoy.

Sesame Chicken Lightened Up
Serves 2 main dishes; Serves 3-4 with other dishes
Adapted from Martha Stewart Everyday Food
Ingredients
3/4 cup brown rice

3 tablespoons honey

2 tablespoons sesame seeds

2 tablespoons soy sauce

1 garlic clove, finely chopped or crushed with a garlic press

2 large egg whites

1/4 cup cornstarch

1 pound boneless, skinless chicken breast halves, cut into 2-inch chunks

Coarse salt and ground pepper

2 tablespoons vegetable oil

4 scallions, thinly sliced

1 pound broccoli, cut into large florets, stems peeled and thinly sliced

Step by Step

Place a steamer basket in a large saucepan, and fill with 2 inches of water… set aside for broccoli. Cook rice according to package.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Season chicken with salt and pepper; add to mixture and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Add sauce and scallions, and toss to coat.

Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.