Well hello there, how was your weekend? :)
Besides meeting friends for an impromptu wild Friday night out (oy,) finally watching The Vow on Saturday afternoon (omg what a horribly sad movie, right?!) and witnessing the Hawkeyes get spanked (SPANKED) later that night, there actually isn’t too much to report on from the home front!
The past couple of weeks have been kind of stressful, what with deadlines, projects, presentations, and visualizing a happy ending to a large foodie event I’m involved in a few weeks down the road (details to come,) so I welcomed the chance to zone out and recharge the batts, if you will.
As Luca Spaghetti said in the film Eat, Pray, Love (which I also watched this weekend):
“Americans. You work too hard, you get burned out. You come home and spend the whole weekend in your pajamas in front of the T.V.”
Touche, Signor Spaghetti!
Enough of zee whining though, I got another Take-Out Fake-Out recipe for ya’ today! Lighter Sesame Chicken.
It’s a fact that Sesame Chicken is my all-time favorite Chinese dish. Especially Hy-Vee’s Sesame Chicken, which I ordered then inhaled during every lunch break when I worked there sacking groceries as a 14 and 15 year old.
It was…everything you imagine it to be. The chicken too! All fried, and sugary, and, well, fried, and sugary.
That is to say, while candied chicken tastes good on the tongue, it doesn’t look so good on the hips, which is why I was ecstatic to try a lightened up version from Martha Stewart for dinner last night.
This Sesame Chicken is just sweet enough, and you’ll flip over the faux-battered technique that gives each piece of chicken a nice and delicate crunch. Furthermore, you can make this recipe in under 30 minutes, and I bet you have most, if not all, of the ingredients already on hand. Go check. We’ll wait!
Oh, right, you probably need to see the recipe first…
Start by making the lightly-sweetened sesame chicken sauce. Combine 2-1/2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce) and 2 Tablespoons sesame seeds in a bowl.
Then add 1/4 cup honey. Drizzly, thick, and golden yellow.
I used to hate honey, by the way, and suppose I still do in its raw form, but over the past couple of years I’ve discovered just how delish honey can be in anything from sauteed dishes, where it gets nice and caramelized, to drinks, where it provides a naturally sweet flavor. That is to say, I like honey now.
Finally, add 1 minced garlic clove, stir everything up, then set the sauce aside.
Next get to work on zee chicken. Pat dry, then season 2 small chicken breasts (about 12oz) cut into 2″ hunks with salt & pepper.
Add the chicken pieces to 1 egg white whisked with 2 Tablespoons cornstarch in a large bowl, then toss to coat. THIS is the faux-batter I was talking about! It’s amazing how foamy the egg white and cornstarch become almost like tempura batter. So cool.
Time to cook! Heat 1 Tablespoon vegetable oil in a large skillet, then add the battered chicken and cook for 3-4 minutes a side, or until the chicken is golden brown and cooked through.
Turn off the heat, remove the skillet from the burner, then add the pre-made sauce and 2 chopped green onions, and toss everything to combine.
Or use a spatula, lest you fling sizzling, honey-coated sesame seeds all over yourself and the floor. Cough.
Finally add 2 cups steamed broccoli into the skillet, and stir again to combine.
Serve the Lighter Sesame Chicken over cooked brown rice (directions and timing for cooking the rice and broccoli are in the recipe) for a super-satisfying, quick and easy, take-out fake-out dinner!
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Lighter Sesame Chicken
Description
Lighter Sesame Chicken satisfies my craving for Chinese take-out, without all the calories that usually come along with it. Gluten-free, too!
Ingredients
- 1/2 cup brown rice
- 1/4 cup honey
- 2 Tablespoons sesame seeds
- 2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
- 1 garlic clove, minced
- 1 egg white
- 2 Tablespoons cornstarch
- 2 small chicken breasts (12oz), cut into 2" pieces
- salt & pepper
- 1 Tablespoon vegetable oil
- 2 green onions, chopped
- 2 cups broccoli florets
Directions
- Prepare rice according to package directions. Meanwhile, combine honey, sesame seeds, Tamari or soy sauce, and garlic together in a small bowl then set aside. In a separate larger bowl, whisk together egg white and cornstarch until smooth. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat.
- In a small saucepan, steam broccoli until crisp tender then set aside.
- Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner. Add prepared sauce and green onions then toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.
Notes
Slightly adapted from Martha Stewart
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Mmmm, just look at that caramelized honey! This dish comes with all the flavor of sesame chicken, just without the ridiculous amounts of calories and fat.
Sesame seeds are a must in here too, and next time I might go the extra step in toasting them first. I got a big jar at Trader Joe’s (originally for my chewy granola bars.) They aren’t expensive, and are nice to have on hand. Very versatile!
Well…enough on sesame seeds. This dish is a real winner, and definitely satisfied my craving for a sweet Chinese food fix. Hope you’ll give it a try!
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Hannah 10.25.2012
I made this tonight and oh my goodness, it was the best thing I’ve eaten/made in a long time. The sauce is so simple yet so delicious, and tastes just like something I’d get at my favorite Chinese restaurant. Thanks for sharing the recipe!
Julie 10.24.2012
We had this last night for dinner – a winner for both me and my husband. Thanks!
Ashley @ Coffee Cake and Cardio 10.24.2012
Making this for dinner!
Lindsay 10.23.2012
I made this tonight for my family, and they all loved it!! I made it with quinoa instead of rice though. Definitely going to be making this again soon!!
Carrie 10.23.2012
Just made this for dinner, easy to make and tastes great. Thanks for the recipe!
Brooke 10.23.2012
Just made this for dinner…tastes great!
Mary 10.23.2012
I made this tonight and it was so yummy even my fiancée koved it
Julie 10.23.2012
This looks so easy and delicious! I am totally going to make this at home this weekend…I always want the Chinese takeout on my way home and do my best to avoid it.
Jess 10.23.2012
This looks amazing!
Runt 10.23.2012
These pictures IS making me hungry – lol oops, I meant are making me hungry. I am so hungry I can’t think straight! =]
Runt 10.23.2012
Ughhhh. Just looking at these pictures is making soooo hungry!! I’m a weekly dinner planning girl so this is DEFINITELY going on my dinner list for next week. Thanks!
Heather 10.23.2012
This sounds delicious!Can you use shrimp instead of Chicken? If so do you still need to add the egg?
Katie 10.23.2012
This recipe looks crazy good!
Cindy {crazloucreations} 10.23.2012
This looks delish! Thank you for your creative and easy recipes! I’m adding this to the menu next week! Kids are gonna love it!
Cindy
crazyloucreations
Jewel at Eat.Drink.Shop.Love 10.23.2012
Look yummy! I can’t wait to try this recipe.
Ashley @ Wishes and Dishes 10.23.2012
Love sesame chicken! I could always use a lighter version :)
Bridget 10.23.2012
Oo this looks delicious! Autumn has seriously rolled in here in Scotland so the temptation is just to eat seriously stodgy, carby foods to keep nice and toasty! Can’t wait to give this a go instead – comforting food without worrying about my waistlne!
Love your blog – thanks for sharing
x
Krystal 10.22.2012
I must say that I was planning on having cereal for dinner before I saw this post…then I saw this post and immediately started cooking!! It was yummy and SO easy and quick!
Iowa Girl Eats 10.23.2012
Wohoo – so glad you enjoyed!
Hannah @ CleanEatingVeggieGirl 10.22.2012
I must say, it is true that Hy-Vee makes some pretty darn good Chinese food. Before I was a vegetarian, their sesame chicken was by far my favorite Chinese dish. Thank you for sharing this recipe. I think I might try to make it using either tofu or tempeh!
Leslie 10.22.2012
I love sesame chicken and I love your take-out fake-out recipes! Can’t wait to try this one.
Your post reminded me of a funny story. Last time I made your chewy granola bars (LOVE them!), I accidentally added quinoa instead of sesame seeds. They look a little too similar when packaged in the same containers in my pantry. The granola bars tasted a little weird…but we still ate them!
Iowa Girl Eats 10.23.2012
Ah! Haha, you’re right they do looks so similar! Glad they still tasted alright. :)