16 June 2009

Light Sesame Chicken

So Chinese food is by all means my favorite take out food/hungover food but I hate how horrible it is for you. I love looking for healthier versions of my favorite Chinese dishes. My all time favorite is wonton soup and while I've found a recipe I have yet to make it. One of my go to main dishes is Sesame Chicken but I hate that Chinese places fry the chicken first. I saw this recipe and I had to try it. It was AMAZING! It tasted so much like the take-out version and it was 12 times healthier. I did take the advice of blog I found this from and doubled the sauce. It took a little while for it to thicken up so keep that in mind when you're first cooking the chicken. I think I could have cooked it a little less in the beginning since it had to cook another 3-5 minutes to thicken the sauce. I boiled some broccoli (couldn't find my steamer) and had some leftover rice with it. It was great. I literally had to stop myself from eating it so I didn't gorge myself. If you like Chinese Food, try this! Wonton soup is on my list to tackle next. :)

Light Sesame Chicken
Found on Mrs. D Loves to Eat but from Martha

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, 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.

1 comment:

  1. This sounds SO good. I LOVE Chinese food!!