Mar 262013
 

Lighter Sesame Chicken | My Little Gourmet

My hubby and I used to cook and eat different kinds of asian food A LOT, and the spicier the better. Since Arik has started eating the same foods we eat, I rarely make asian recipes and I never cook spicy. I do really miss that kind of cooking though, so I’ve been searching for some kid-friendly asian-style recipes. I came across the Sweet Broiled Salmon, which we really love and make all the time, and recently I found this Sesame Chicken.

Lighter Sesame Chicken | My Little Gourmet

Broccoli is one of Arik’s favorite vegetables, so I couldn’t go wrong with that, and he really seemed to like the sweet sauce. What I like about the recipe is the fact that you don’t bread and fry the chicken, which is how original sesame chicken is made. Instead you coat the chicken in egg whites and cornstarch, and cook it in a tablespoon of oil. This way the dish is much easier and faster to make and ten times healthier than deep-fried breaded chicken. Of course we (we being the adults) top ours with Sriracha to add some spice. Enjoy!

Lighter Sesame Chicken | My LIttle Gourmet

 Lighter Sesame Chicken | My Little Gourmet

 

Lighter Sesame Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 3 tablespoons honey
  • 2 tablespoons sesame seeds
  • 2 tablespoons soy sauce
  • 1 large garlic clove, finely chopped or pressed
  • 2 egg whites
  • 3 tablespoons cornstarch
  • 1 lb./500g skinless, boneless chicken breast, cut into small chunks
  • 2 tablespoons vegetable oil
  • 1 lb./500g broccoli, cut into small florets
  • 4 scallions, thinly sliced
  • salt and ground pepper
Instructions
  1. In a small bowl combine honey, sesame seeds, soy sauce, and garlic to make the sauce; set aside.
  2. In a large bowl whisk together egg whites and cornstarch; add chicken, season with salt and pepper, and toss to coat.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat and add half the chicken. Cook, turning occasionally, until opaque throughout; about 6-8 minutes.
  4. While chicken is cooking, steam broccoli until crisp tender, about 5-7 minutes.
  5. When 1st batch of chicken is done, transfer to a plate, heat remaining tablespoon of oil, and cook the rest of the chicken.
  6. Once done, return all the chicken to the skillet; add sauce and scallions, stir until chicken is coated and allow to simmer 30 seconds.
  7. Add the steamed broccoli and toss to coat.
  8. Serve over rice.
 
Adapted from Martha Stewart
 Posted by at 19:55

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