Wednesday, June 1, 2011

Lighter Sesame Chicken

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So I guess it's safe to say that I had a pretty exciting and eventful weekend. Chris and I got engaged on Friday (yay!) and moved into our brand new home on Sunday (double yay!). We vowed that after the holiday weekend we'd strive to eat healthier to get ready for the summer and all the upcoming events we have to look forward to. So even if sometimes I cook unhealthily, we're going to have a side salad and use portion control to satisfy our cravings and still stick with our healthy eating regime.

Take this chicken for example. I served it with broccoli and brown rice. The chicken itself isn't too bad for you, but a small amount served with a larger side of broccoli and brown rice makes a perfect balance. Chris and I both really enjoyed this and since we're obviously going to be spending a lot more time with each other I think this one might even be added to the rotation. Enjoy!


Printable Recipe

Ingredients
  • 3/4 cup brown rice
  • 3 tbsp. honey
  • 2 tbsp. sesame seeds
  • 2 tbsp. soy sauce
  • 1 garlic clove, finely chopped or crushed with a garlic press
  • 2 large egg whites
  • 1/4 cup cornstarch
  • 1 1/2 lbs. boneless, skinless chicken breast halves, cut into 2-inch pieces
  • Coarse salt and ground pepper
  • 2 tbsp. vegetable oil
  • 4 scallions, thinly sliced (optional)
  • 1 1/2 lbs. broccoli, cut into large florets, stems peeled and thinly sliced (I used frozen florets)

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli (only if using fresh broccoli). Cook rice according to package instructions.

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. 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 scallions, and toss to coat.

Meanwhile, cook the broccoli. If using frozen florets, cook according to the package directions. If using fresh broccoli, 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.

Source: Adapted from Martha Stewart

4 comments:

  1. Congratulations on getting engaged and the new house! How exciting!!

    This looks super yummy...I was just saying how I needed some sesame chicken soon, but the Chinese restaurant around here icks me out.

    ReplyDelete
  2. Thanks Karly!! It's definitely very exciting :)

    ReplyDelete

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