Healthy Sesame Chicken
The weather for the past couple of days has been unbelievable–blue skies and 63 degrees is my kind of weather!! My kids have been busy this week with school, friends, and activities so I needed to make something for dinner that was healthy & quick. I found this recipe for healthy sesame chicken on Simply Scratch that looked delicious. Dinner on the table in 30 minutes? Yes, please! My kids absolutely LOVED this sesame chicken stir fry and so did I. My husband was traveling for work and missed out, but I know he will love it too. I paired this chicken with some garlic rice and garlic snow pea and shiitake sauté.
How to Make Healthy Sesame Chicken
In a small bowl, combine honey, soy sauce, sesame oil, garlic, ginger, and sesame seeds. Whisk until combined and set aside to allow flavors to mingle.
Season the diced chicken with sea salt and freshly cracked pepper, to taste.
In a large bowl whisk together the egg whites together with the corn starch until well combined. Add the seasoned chicken and toss to coat evenly.
In a large non-stick skillet add a tablespoon of coconut oil and heat over medium-high heat. Once hot add in the peppers and onions then cook for 4-5 minutes until slightly softened. Remove to a plate; set aside.
In the same skillet heat another 1 tablespoon of coconut oil over medium-high heat. Add in the chicken and cook for 6-8 minutes, making sure to cook all sides, until golden and fully cooked.
Add the peppers and onions back in along with the well-whisked sesame sauce. Toss to coat evenly and simmer for a minute or two to thicken.
Serve topped with green onions along with rice & sriracha, if desired. Enjoy!
Equipment
Ingredients
Sauce:
- 3 tbsp honey
- 2 tbsp sesame seeds
- 2½ tbsp soy sauce
- 1 tsp sesame oil
- 1 clove of garlic
- ½ tsp fresh ginger minced
Stir Fry:
- 2 boneless and skinless chicken breasts cut into bite-sized pieces
- Sea salt and freshly cracked pepper to taste
- 1 egg white
- 2 tbsp corn starch
- 2 tbsp coconut oil divided
- 1 baby red bell pepper diced
- 1 baby yellow bell pepper diced
- 1 baby orange bell pepper diced
- 1 small sweet yellow onion diced
- 3 green onions sliced
Instructions
- In a small bowl, combine honey, soy sauce, sesame oil, garlic, ginger, and sesame seeds. Whisk until combined and set aside to allow flavors to mingle.
- Season the diced chicken with sea salt and freshly cracked pepper, to taste.
- In a large bowl whisk together the egg whites together with the corn starch until well combined.
- Add the seasoned chicken and toss to coat evenly.
- In a large nonstick skillet add a tablespoon of coconut oil and heat over medium-high heat.
- Once hot add in the peppers and onions then cook for 4-5 minutes until slightly softened. Remove to a plate; set aside.
- In the same skillet heat another 1 tablespoon of coconut oil over medium-high heat.
- Add in the chicken and cook for 6-8 minutes, making sure to cook all sides, until golden and fully cooked.
- Add the peppers and onions back in along with the well-whisked sesame sauce. Toss to coat evenly and simmer for a minute or two to thicken.
- Serve topped with green onions along with rice & sriracha, if desired. Enjoy!
So delicious! Haven’t made sesame chicken in ages…and I wonder why…thanks, Pam!
It looks delicious in the bowl Pam.
Sesame seed has such nice flavor, doesn’t it? Love it with chicken! This is a great looking dish — sounds like one I’d like to make. Thanks!
This looks really delicious Pam. I am definitely saving this recipe.
Think I’ll make this tomorrow night for Trevor. He’s playing football and has turned into a grown man, eating us out of house and home. I love anything like this that spreads the protein by serving over lots of rice.