Sesame Chicken. This recipe recreation was too good not to share. We recently made a fabulous dipping sauce for some sweet potato steak fries and the key ingredients were agave nectar and soy sauce. One taste of it and my love for sesame chicken came rushing back.
I say that as if sesame chicken is a staple meal for me. Quite the contrary actually. We
rarely never go out for Chinese Food. It’s been years. But every bite of sesame chicken I’ve ever eaten was like dessert.
I set out to recreate this dish sans the sodium bomb, and I think we’ve got a keeper. Served with white rice and steamed snow peas, this Sesame Chicken was a fabulous restaurant quality meal, enjoyed in the comfort of home.
- 1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
- 2 egg whites
- ⅕ cup cornstarch
- 2 tsp. black pepper
- 2 Tbl. coconut or canola oil
- ¼ cup honey or agave nectar
- 1½ Tbl. low sodium soy sauce
- 1 garlic clove, minced
- 1 Tbl. sesame oil
- 1 tsp. fresh ginger, minced
- ½ tsp. red pepper flakes
- 1 Tbl. sesame seeds, toasted
- 1 scallion, thinly sliced
- Serve with rice and steamed veggies
- Dip chicken in egg whites.
- Combine the cornstarch and black pepper in a covered bowl. Add chicken chunks in batches and shake to coat.
- Heat oil in a deep skillet (or wok) over medium heat. Add coated chicken pieces in batches, browning on all sides until cooked through, about 6-8 minutes. Repeat with additional batches until all chicken has been cooked. Meanwhile prepare the sauce.
- Combine all sauce ingredients. Return all cooked chicken to the skillet, add the sauce and gently stir over medium low heat until chicken is well coated, 2-3 minutes. Remove from heat toss in toasted sesame seeds and sliced scallions.
- Serve with rice and steamed vegetables.
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