Side Pannel
Light Sesame Chicken Recipe
Light Sesame Chicken Recipe
- Recipe Submitted by Healthy Recipes on 02/16/2014
Category: Main Dish, Chicken
Ingredients List
- 3/4 cup white or brown rice
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 3 tablespoons sesame seeds
- 1/2 inch piece of ginger, minced or grated
- 3 large egg whites
- 1/3 cup cornstarch
- 1 + 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
- coarse salt and ground pepper
- olive, peanut or vegetable oil, for pan-frying
- 4 scallions, chopped
Directions
Cook rice according to package instructions.
Meanwhile make the sauce:
In a small bowl whisk the honey, soy sauce, garlic, ginger and sesame seeds together. Set aside.
In a large bowl whisk the egg whites and cornstarch until they come together.
Season the chicken with salt and pepper.
In a large nonstick or cast iron skillet, heat 1 tablespoon oil over medium heat. Add 1/3 of the chicken to the egg whites and coat the pieces thoroughly. Remove one piece at a time with tongs and allow excess to drip off.
Cook, turning the pieces every 2 or 3 minutes with a thin, sharp metal spatula until browned on all sides and cooked through in the centers. Transfer to a platter.
Repeat two more times adding more oil to the pan and allowing it to heat up in between batches.
Once all the chicken is cooked add the sauce to the pan and bring to a simmer. As soon as it begins to simmer and the all the chicken and toss gently to coat with the sauce. Turn off heat.
Serve over the rice garnished with scallions.
Meanwhile make the sauce:
In a small bowl whisk the honey, soy sauce, garlic, ginger and sesame seeds together. Set aside.
In a large bowl whisk the egg whites and cornstarch until they come together.
Season the chicken with salt and pepper.
In a large nonstick or cast iron skillet, heat 1 tablespoon oil over medium heat. Add 1/3 of the chicken to the egg whites and coat the pieces thoroughly. Remove one piece at a time with tongs and allow excess to drip off.
Cook, turning the pieces every 2 or 3 minutes with a thin, sharp metal spatula until browned on all sides and cooked through in the centers. Transfer to a platter.
Repeat two more times adding more oil to the pan and allowing it to heat up in between batches.
Once all the chicken is cooked add the sauce to the pan and bring to a simmer. As soon as it begins to simmer and the all the chicken and toss gently to coat with the sauce. Turn off heat.
Serve over the rice garnished with scallions.
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