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The lighter side to sesame chicken.
In a medium bowl, combine honey, tamari, sesame oil, garlic and sesame seeds. Whisk until combined and set aside.
Season cubed chicken with salt and pepper.
In a large bowl whisk together the egg whites and cornstarch. Add in the seasoned chicken and toss.
In a large 10- to 12 inch nonstick skillet, add 1 tablespoon of coconut oil and heat over medium-high heat. Once hot, add in the diced peppers and sliced onions and cook for 4-5 minutes until slightly softened. Remove to a plate.
In the same skillet, heat up the remaining 2 tablespoons of coconut oil over medium-high heat. Add in the chicken and cook for 5-8 minutes until golden and fully cooked. Add the peppers and onions back in along with the sliced green onions and the sesame sauce.
Stir and serve over prepared white or brown rice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!