Light Sesame Chicken

Let me spin you a little tale…

I’ve long wanted to make Sesame Chicken or beef or hamburger buns or really anything containing sesame seeds.  So I went on a quest to the grocery store, searching for sesame seeds.  But I didn’t know where to look for them.  And have you ever tried to find a store employee when you can’t find something?  Or when you have your children with you and it’s getting close to lunch time?  Yeah.

So I checked at every grocery store in town (twice).  I looked by the rice, by the seeds, by the nuts…I searched the store (but never asked for help – darn those elusive employees!)

Finally, probably a year later I stumbled upon the sesame seeds in the International foods section (near the rice, duh) in a little tiny jar.  Not a box, not a bag, a teeny tiny jar.  I really felt stupid, but I blame it on the packaging.

But now that I know what I’m looking for (finally) I can use sesame seeds to my hearts desire!

Light Sesame Chicken

Adapted from Alida’s Kitchen

1 large egg, beaten

¼ cup cornstarch

1 ½ lb boneless skinless chicken breasts, cut in 2 inch chunks

2 tbsp white onion, diced

2 tbsp honey

2 tbsp low sodium soy sauce

2 tbsp sesame seeds

1 tsp minced garlic (about 2 cloves)

1 large crown broccoli, cut into florets and steamed

2 cups cooked brown rice

In a medium sized bowl, whisk together the egg and cornstarch, season lightly with salt and pepper.  Add the chicken and stir until coated.

Heat a large skillet over medium-high heat and add a drizzle of olive oil (about 1 teaspoon).  Add the chicken and stir fry until completely cooked through; 6-8 minutes.  Add the onions during the last minute of cooking and lightly cook.

While the chicken cooks, whisk together the honey, soy sauce, sesame seeds, and garlic in a serving bowl.  Add the cooked chicken and stir until the chicken is covered in sauce.  Serve over brown rice and steamed broccoli.

Serves 4