The Pioneer Woman Tasty Kitchen
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Light Sesame Chicken

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

This recipe is very quick and easy to make! It goes perfectly with brown rice and broccoli. I hope you’ll try it soon!

Ingredients

  • 2  Egg Whites
  • ¼ cups Cornstarch
  • 1-½ pound Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
  • 2 dashes Salt And Pepper
  • 2 Tablespoons Vegetable Oil
  • 3-½ Tablespoons Honey
  • 3 Tablespoons Soy Sauce
  • 1 teaspoon Crushed Garlic
  • 2 Tablespoons Sesame Seeds (you May Want More For The Garnish)
  • 3  Scallions, Thinly Sliced

Preparation

Mix egg whites and cornstarch together in a large bowl. Add your chicken and season with salt and pepper. Stir to coat the chicken evenly.

Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Once hot, add half of your chicken. Cook about 5 minutes on one side, or until browned, then turn over and lightly brown the other side. Remove chicken from skillet and repeat with remaining 1 tablespoon of vegetable oil and chicken.

While the chicken is cooking mix honey, soy sauce, garlic, and sesame seeds in a small bowl.

When all chicken is cooked, put chicken and sauce in the skillet and cook over medium/low heat for about 5 minutes, until sauce has thickened into a nice glaze. Remove from heat. Sprinkle sliced scallions and additional sesame seeds over and serve.

Source: Adapted from tastebook.com.

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3 Reviews

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Avatar of Karibeth

Karibeth on 7.16.2013

I was a little worried since I forgot to add the egg whites but it turned out great and reheated perfectly the next day. We loved it!

Avatar of TheCook

TheCook on 5.15.2013

This was excellent!! This recipe was very easy to make for a week night meal and everything went together so well. My husband even said it was better than a restaurant! I will absolutely make this again! I would recommend a non-stick pan because my cephalon one didn’t crisp the chicken that well, the egg white/cornstarch coating just stuck all over the bottom. Once I switched over to the non-stick (even though it was a small pan) everything turned out perfect and looked just like the picture. Yum-yum!

Avatar of kandicimo

kandicimo on 4.5.2013

Delicious! Made this for dinner tonight and it was great. Next time I’ll make sure to separate the chicken pieces when I put them in the pan, though –this time I just threw them in and they started to cook together into a blob.

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