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
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.


1 comment:

  1. Oooh, I love sesame chicken. And I love making 'take-out' at home. I love how simple and healthy this is. I can't wait to make it!