I love take out, the ease and flavors. I don’t love the way I feel after eating it. That overly full and just yuck feeling. I always find that it never tastes anywhere near as good the next day for leftovers either. I’m happy anytime I can replicate a take out recipe at home, still with the great flavor. This healthy version of Sesame Chicken uses all fresh vegetables and coconut oil. To save on time, you can certainly replace the fresh vegetables with one of those frozen bags of peppers and onions.
In a medium bowl, combine honey, tamari, sesame oil, minced garlic and toasted sesame seeds.
Whisk until combined.
Cube the chicken and season with salt and pepper. In a large bowl, whisk together the cornstarch and egg whites. Add in the seasoned chicken and toss.
In a large skillet 2 tbsps of coconut oil, heat on medium-high. While the oil is heating, start the rice.
Once the oil is hot, add the chopped peppers and onions. Cook until slightly softened (4-8 minutes). Remove to a plate.
In the same skillet, heat up 3 tbsp of coconut oil. Add in chicken and cook until the chicken is golden brown (it took me about 10 minutes). Add the peppers and onions back to the pan, along with the green onions and sesame sauce. Stir until all is combined.
Serve over prepared white or brown rice. Add some Sriracha sauce for extra flavor and heat.
3/4 cup honey
1/2 cup tamari
1.5 tsp sesame oil
6 tbsp sesame seeds
4 garlic cloves, minced
3 egg whites
6 tbsp corn starch
5 medium sized chicken breasts, cubed into 1 inch pieces
salt and black pepper
1 red bell pepper, diced
1 green bell pepper, diced
1 large yellow onion, diced
6 green onions, sliced
6 servings of Prepared White or Brown Rice
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 corn starch. Add in the seasoned chicken and toss.
In a large 10 to 12 inch non-stick skillet add 2 tbsp of coconut oil and heat over medium-high heat. Once hot add in the peppers and onions and cook for until slightly softened (4-8 minutes). Remove to a plate.
In the same skillet heat up 3 more tbsp of coconut oil over medium-high heat. Add in the chicken and cook until golden and fully cooked (about 10 minutes). 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. Makes 6 servings.
Adapted from SimplyScratch.com