Chinese food is one of my (many) weaknesses. There’s just nothing better than sitting on the couch and digging into those cartons filled with greasy goodness. Or going to the local sketchy Chinese restaurant with your friends at 1 a.m. when you leave the bars. But then, you never feel good in the morning, do you? You wake up wondering why you had to eat that last scallion pancake or shovel in that last bite of lo mein. You vow you’ll never do it again. But then you do.
I wanted something to cure my Chinese food craving without feeling the need to spend an extra few hours at the gym, so I turned to Martha Stewart. And I found a recipe for a lighter, healthier version of sesame chicken. This could be heaven! Who doesn’t love those little fried balls of chicken, dripping in sauce? Of course, Martha’s version wasn’t deep fried, but I trusted it would at least be delicious.
Here’s what you’ll need (to serve 4):
- 3/4 cup brown rice
- 3 tablespoons honey
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce
- 1 garlic clove, crushed or finely chopped
- 2 large egg whites
- 1/4 cup cornstarch
- 1 1/2 pounds boneless, skinless chicken breasts cut into 2-inch chunks
- Salt and pepper
- 2 tablespoons vegetable oil
- 4 scallions, thinly sliced
- 1 1/2 pounds broccoli, cut into large florets
I started by making the sauce. But remember, if you’re making brown rice with this, you’ll want to start that ahead of time since ricen can take a while to cook. For the sauce, I combined the honey, sesame seeds, soy sauce, and garlic in a small bowl and stirred it around a bit.
I threw in all the cubes of chicken, added some salt and pepper, and mixed it around to make sure the chicken was all coated.
Heat 1 T of oil over medium heat in a large frying pan and add half of the chicken. Cook it for about 8 minutes, until it’s nice and golden.
Now put all of the chicken back into the skillet, add in your sauce and the scallions as well. Make sure the chicken is all coated with the sauce.
Your rice should be done now!
And now you’re ready to put it all together and chow down. The chicken actually was amazingly crispy and tasted similar to the sesame chicken you’d get in a restaurant, but wasn’t so heavy and filling. Plus, brown rice is healthier than white and the fresh broccoli is obviously fabulous for you!
And now that I mentioned scallion pancakes, I desperately want to make my own. If I keep this up, all I’ll need are those little white cartons to store it all in.
Oh and really, there is nothing better than eating this sesame chicken while watching the Olympics in Beijing. So you better make it fast!