Lighter Sesame Chicken

A lighter version of sesame chicken with a sweet and savory sauce that you will love! Ditch the Chinese takeout along with some of the calories, fat and salt usually found in the deep-fried version.

The chicken is battered in egg whites and cornstarch then pan-fried in a minimal amount of oil. It doesn’t take on a super crunchy coating like the restaurant version but it turns golden brown and develops a great caramelized flavor.

Did I mention how easy it is? I didn’t set out to make a healthier recipe but after spotting this over at Martha Stewart’s site I couldn’t help myself. It was so uncomplicated I had to make it.

The sticky sauce is simple yet flavorful and comes together quickly by whisking honey, soy sauce, garlic, ginger (my contribution) and sesame seeds together. It’s really just enough sauce to generously coat the chicken with very little extra. If you like a lot of sauce or would like some for your rice you can double it.

This is not the deep-fried, fatty version of your favorite Chinese. It’s Chinese food you can easily make at home to recreate some of those same flavors in a different but still satisfying way.

Lighter Sesame Chicken

Rating: 51

Prep Time: 20 minutes

Yield: 4 servings

Lighter Sesame Chicken

A lighter version of sesame chicken with a sweet and savory sauce that you will love!

INGREDIENTS:

3/4 cup white or brown rice
1/3 cup honey
1/4 cup soy sauce
2 cloves garlic, minced
3 tablespoons sesame seeds
1/2 inch piece of ginger, minced or grated
3 large egg whites
1/3 cup cornstarch
1 + 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
coarse salt and ground pepper
olive, peanut or vegetable oil, for pan-frying
4 scallions, chopped

INSTRUCTIONS:

  1. Cook rice according to package instructions.
  2. Meanwhile make the sauce:
  3. In a small bowl whisk the honey, soy sauce, garlic, ginger and sesame seeds together. Set aside.
  4. In a large bowl whisk the egg whites and cornstarch until they come together.
  5. Season the chicken with salt and pepper.
  6. In a large nonstick or cast iron skillet, heat 1 tablespoon oil over medium heat. Add 1/3 of the chicken to the egg whites and coat the pieces thoroughly. Remove one piece at a time with tongs and allow excess to drip off.
  7. Cook, turning the pieces every 2 or 3 minutes with a thin, sharp metal spatula until browned on all sides and cooked through in the centers. Transfer to a platter.
  8. Repeat two more times adding more oil to the pan and allowing it to heat up in between batches.
  9. Once all the chicken is cooked add the sauce to the pan and bring to a simmer. As soon as it begins to simmer and the all the chicken and toss gently to coat with the sauce. Turn off heat.
  10. Serve over the rice garnished with scallions.

Notes:

Adapted from Martha Stewart

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/light-sesame-chicken/

Comments

  1. Wendy says

    Sesame chicken is the favorite take-out for my guys, so when I saw your recipe, I knew it had to be tried immediately. Another hit, Reeni! Thanks! Like another of your readers, I made a chicken and a tofu version. Delicious! I think this sauce could be used to make any meat/poultry/fish/vegetable stir-fry.

    • Reeni says

      Thank-you Wendy! I love the idea of a tofu and chicken version! A great way to spice up tofu. I’m glad it was a hit!

  2. Olga says

    I made this and it was absolutelyyyyyyy delicious. i just started a blog where i post the different recipes that i try. If you don’t mind, i would love to post this on my blog. i will use the pictures that i took myself and credit you for the recipe. i will even send you a link when i’m done

  3. Caitlin Anderson says

    This recipie was easy to make and supper delisious. My only concern is the brown sugar. I have read the recipie several times and no where does it say when to use the brown sugar. Am I missing something? If so I guess we can say you really don’t need the brown sugar. Although if it is used for what I think then it makes good to help Carmelize the chicken a bit. In this case I did not use the full 1/3 cup of brown sugar. In fact I used a little bit less than half. The flavor was amazing and everything that i have expected this recipie to be.

Leave a Reply

Your email address will not be published. Required fields are marked *

CAPTCHA Image

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>