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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.