Monday, June 2, 2008

A sesame smash...Lighter Sesame Chicken

We like just about every kind of cuisine, but the top three have to be Italian, Mexican, and Asian. This meal was great. Last week, after so many other things taking up my time, dinner was the last thing on my mind. So what to do...well with chicken thawing and broccoli needing to be used, I turned to good old Martha Stewart. This recipe for Lighter Sesame Chicken was in Everyday Food awhile back and though definitely not authentic, this dish won high ratings with the hubby. The sauce contributes the flavor, so definitely double the sauce so there is enough to go around.

Easy, Delicious, light, and pretty on the plate, what more could you ask for...we'll be making this again, maybe even soon!

Lighter Sesame Chicken
(adapted from Everyday Food; changes in italics)
Serves 4
  • 3/4 cup brown rice (we used white)
  • 3 tablespoons honey
  • 2 tablespoons sesame seeds
  • 2 tablespoons soy sauce
  • 1 garlic clove, finely chopped or crushed with a garlic press
  • 2 large egg whites
  • 1/4 cup cornstarch
  • 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
  • Coarse salt and ground pepper
  • 2 tablespoons vegetable oil, such as safflower (we used sesame oil)
  • 4 scallions, thinly sliced
  • 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced (I also added cut up green beans)
  1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
  2. 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.
  3. 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.
  4. Meanwhile, 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.

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