I have to admit, I’m not a huge fan of traditional Chinese takeout. I’m pretty sure a huge reason for this is how crappy I feel after eating a big pile of greasy rice and sauce-drenched chicken. However, my hubby is an absolute freak for this kind of stuff, especially sesame chicken! I’d even go so far to say that he’s a sesame chicken afficionado, if that exists. While I appreciate his enthusiasm, I want my husband around for the foreseeable future. I knew I needed to take the reigns if I wanted him to be able to have his beloved sesame chicken, without a swollen waistline. This recipe from Iowa Girl Eats rocks! It’s got all the comfort food flavors built in, without the guilt!
Adapted from Iowa Girl Eats
3 tablespoons agave nectar
2 tablespoons sesame seeds
2 tablespoons low sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon sesame oil
2 large egg whites
3 tablespoons corn starch
3/4 pound boneless, skinless chicken breast halves, cut into 1″ chunks
Kosher salt and ground pepper
1-2 tablespoon canola oil
2 scallions, thinly sliced
1 1/2 cups frozen broccoli florets, thawed
Heat 1 tablespoon of canola oil in non-stick pan on medium heat.
Make the sesame chicken sauce by combining the soy sauce, sesame seeds, sesame oil, agave and minced garlic. Set aside.
Cut the chicken breast into 1″ cubes, then season with salt and pepper.
Beat the egg whites in a bowl, then combine with the cornstarch to form a batter. Coat the chicken with the batter, then add half of the chicken into the pan.
Cook the chicken for 6-8 minutes, turning occasionally, until each piece is golden brown and cooked through. Transfer the cooked chicken onto a plate. Repeat the cooking process with the second batch of chicken.
When all the chicken is cooked, add them back into the pan, and pour the sesame chicken sauce over them. Toss in the broccoli, then stir to combine. Serve with cooked Jasmine rice.
Print Guilt Free Sesame Chicken
Yield: 2 servings
Ingredients
- 1 cup cooked Jasmine rice
- 3 tablespoons agave nectar
- 2 tablespoons sesame seeds
- 2 tablespoons low sodium soy sauce
- 2 garlic cloves, minced
- 1/4 teaspoon sesame oil
- 2 large egg whites
- 3 tablespoons corn starch
- 3/4 pound boneless, skinless chicken breast(s), cut into 1" chunks
- Kosher salt and ground pepper
- 1-2 tablespoon canola oil
- 2 scallions, thinly sliced
- 1 1/2 cups frozen broccoli florets, thawed
Instructions
- Heat 1 tablespoon of canola oil in non-stick pan on medium heat.
- Make the sesame chicken sauce by combining the soy sauce, sesame seeds, sesame oil, agave and minced garlic. Set aside.
- Cut the chicken breast into 1" cubes, then season with salt and pepper.
- Beat the egg whites in a bowl, then combine with the cornstarch to form a batter. Coat the chicken with the batter, then add half of the chicken into the pan. Cook the chicken for 6-8 minutes, turning occasionally, until each piece is golden brown and cooked through. Transfer the cooked chicken onto a plate. Repeat the cooking process with the second batch of chicken.
- When all the chicken is cooked, add them back into the pan, and pour the sesame chicken sauce over them. Toss in the broccoli, then stir to combine. Serve with cooked Jasmine rice.