Post by Flautista on Dec 29, 2014 22:11:02 GMT -5
Lighter Sesame Chicken by Flautista
-- from www.marthastewart.com
Ingredients:
¾ cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
¼ cup cornstarch
1½ pounds boneless, skinless chicken breasts, cut into 2-inch squares
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower oil (I used extra light olive oil)
4 scallions, thinly sliced
1½ pounds broccoli, cut into large florets, stems peeled and thinly sliced
Directions:
1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package directions.
2. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
3. In a large, nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, toss to coat.
4. Meanwhile, place saucepan with steamer basket over high heat; bring water to boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.
Notes: I didn’t have broccoli, so I julienned 3 medium-sized carrots. I stir-fried the carrots and scallions in an additional 1 tablespoon of oil for a minute or two. I then proceeded with the chicken, as directed above. Also, you’ll want to double the amount of sauce. The above amounts are too skimpy to cover the chicken well, so I doubled it. In addition, I lightly toasted the sesame seeds before adding to the sauce.
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-- from www.marthastewart.com
Ingredients:
¾ cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
¼ cup cornstarch
1½ pounds boneless, skinless chicken breasts, cut into 2-inch squares
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower oil (I used extra light olive oil)
4 scallions, thinly sliced
1½ pounds broccoli, cut into large florets, stems peeled and thinly sliced
Directions:
1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package directions.
2. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
3. In a large, nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, toss to coat.
4. Meanwhile, place saucepan with steamer basket over high heat; bring water to boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.
Notes: I didn’t have broccoli, so I julienned 3 medium-sized carrots. I stir-fried the carrots and scallions in an additional 1 tablespoon of oil for a minute or two. I then proceeded with the chicken, as directed above. Also, you’ll want to double the amount of sauce. The above amounts are too skimpy to cover the chicken well, so I doubled it. In addition, I lightly toasted the sesame seeds before adding to the sauce.
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