You know that really yummy sesame chicken they serve at Chinese restaurants but it's really not good for you? Well, I saw a recipe for light sesame chicken. I thought...yes! Must try this. Well, it's good but it's definitely not what I expected or comparable to the restaurant-bad-for-you version. It kind of reminded me of a simple chicken and broccoli stir fry. I found this on a relatively new blog, ...and a Cookie for Dessert. I changed the recipe a little, but you can find the original version here. Another good thing about this recipe is that the leftovers a great put in a LaTortilla Factory tortilla. Yum! Try it out. This is my entry for Sweetnicks ARF Tuesday. Check out her site for more great recipes! Lighter Sesame Chicken
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce (low salt)
1tablespoon minced (jarred) garlic
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks (I just used 2 breasts, which is less than this calls for, I'm sure!)
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
1 1/2 pounds broccoli, cut into large florets (I used 3 small bunches)
Steam broccoli in a large saucepan by putting broccoli in the pan, placing water (about an inch) in the pan, and bringing the water to a boil. Turn the heat down and cover with a top. Remove from heat when broccoli is fork tender. Drain.
Meanwhile, make sauce by combining honey, sesame seeds, soy sauce, and garlic in a small bowl; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, 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. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and toss to coat. Add broccoli to chicken and stir. Serve with rice and mandarin oranges.