Sesame Chicken -"Light"
Ingredients
1 1/2 lbs. boneless, skinless chicken breast halves, cut into 2-inch chunks
3 Tbsp. honey
2 Tbsp. sesame seeds
2 Tbsp. soy sauce
1/2 tsp. garlic powder
2 large egg whites
1/4 cup all-purpose flour
1 Tbsp. vegetable or canola oil
4 scallions, thinly sliced
In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside. In a large bowl, whisk together egg whites and flour. Add chicken; season with salt and pepper. Toss to coat.
In a large nonstick skillet or wok, heat 1 Tbsp. oil over medium-high heat. Add half the chicken. Cook, turning occasionally, for 6-8 minutes, or until golden and opaque throughout. Transfer to plate. Repeat with remaining oil and chicken.
Return all chicken to skillet. Add reserved sauce* and scallions, and toss to coat. Serve over steamed broccoli and white or brown rice.
Adapted from Martha Stewart
*maybe double the sauce next time
1 1/2 lbs. boneless, skinless chicken breast halves, cut into 2-inch chunks
3 Tbsp. honey
2 Tbsp. sesame seeds
2 Tbsp. soy sauce
1/2 tsp. garlic powder
2 large egg whites
1/4 cup all-purpose flour
1 Tbsp. vegetable or canola oil
4 scallions, thinly sliced
In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside. In a large bowl, whisk together egg whites and flour. Add chicken; season with salt and pepper. Toss to coat.
In a large nonstick skillet or wok, heat 1 Tbsp. oil over medium-high heat. Add half the chicken. Cook, turning occasionally, for 6-8 minutes, or until golden and opaque throughout. Transfer to plate. Repeat with remaining oil and chicken.
Return all chicken to skillet. Add reserved sauce* and scallions, and toss to coat. Serve over steamed broccoli and white or brown rice.
Adapted from Martha Stewart
*maybe double the sauce next time
