For get take-out and make this Lighter Sesame Chicken stir-fry! Chicken is coated in a light batter, pan-fried instead of deep frying and tossed in a simple, light and flavorful sauce. Serves 6 in under an hour.
2teaspoonstoasted sesame seedsplus more for garnish
2garlic clovessqueezed in a garlic press or grated
FOR THE STIR-FRY:
2poundsboneless skinless chicken breastsdiced into 1-inch pieces
2teaspoonsextra light olive oil
olive oil spray
1/2red bell pepperdiced
1/2green bell pepperdiced
3cupscooked white or brown rice, for serving
4green onionsliced, for serving
sambal oelekfor serving (optional)
MAKE THE SAUCE:
In a mixing bowl combine; broth, honey, tamari, rice vinegar, sesame oil, cornstarch, garlic and sesame seeds.Whisk until combined and set aside.
MAKE THE STIR-FRY:
Then in a large bowl beat the whites until frothy. Whisk in the cornstarch, a pinch or two kosher salt and white pepper. Add in the diced chicken and use tongs to toss and combine.
Spray a large 12 inch non-stick skillet or wok with olive oil spray and heat over medium-high heat. Once hot add in the peppers and onions with a pinch of kosher salt and cook for 4-5 minutes until slightly softened. Remove to a plate.
In the same skillet heat up 1 teaspoon olive oil over medium-high heat. Work in batches, adding in the half the chicken and cook for 5-8 minutes until golden and fully cooked. Repeat adding the remaining teaspoon of oil.
Return the peppers and onions to the skillet and pour in the sesame sauce. Bring to a bubble and simmer until thickened.
Stir and serve over prepared white or brown rice. Sprinkle with extra sesame seeds and sliced green onions.
Consider adding a tablespoon of minced fresh ginger and/or a teaspoon of chili paste (sambal oelek) to the sesame sauce for a boost of flavor.