Lighter Sesame Chicken
Adapted from Martha Stewart
Time: 40 minutes
3/4 cup brown rice
1 1/2 lbs veggies (carrots, broccoli, snow peas, edamame, etc.)
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
Salt and pepper, to taste2 Tbsp vegetable oil
6 Tbsp honey
4 Tbsp sesame seeds
4 Tbsp soy sauce
2-3 garlic cloves, minced
1. Cook rice according to package instructions.
2. In a large nonstick skillet or wok, cook the vegetables, stirring occasionally until they've reached the desired tenderness, about 10 minutes.
3. While the vegetables are cooking, whisk together egg whites and cornstarch in a large bowl. Add the chicken; season with salt and pepper, and toss to coat.
4. Transfer cooked vegetables to a plate and cover with tin foil to keep warm. In the same skillet, heat oil over medium-high heat. If the skillet is large enough, cook all of the chicken until golden and opaque throughout, 6-8 minutes. For smaller skillets, cook the chicken in two batches.
5. Make the sauce while the chicken cooks. Combine honey, sesame seeds, soy sauce, and garlic in a small bowl.
6. Return chicken to skillet, add the vegetables and sauce, and toss to coat. Mix in the rice, or serve it on the side.