Sesame Chicken on the Lighter Side

This is one of my new favorite recipes. I found it in a Martha Stewart Food magazine. I absolutely love Sesame chicken and this version is on the lighter side as well. I hope that you will take the time to fix it. It will not disappoint.

Sesame Chicken on the Lighter Side

Ingredients:

Brown Rice

1 1/2 lbs. broccoli

Egg rolls (I buy these a Wal-mart near the Deli section. They have shrimp, chicken, and veggie that all are very low fat. You bake them in the oven for about 20 minutes and they are very delicious. They sell packages of 5 for $2.50)

Sauce:

3 tbl Honey

2 tbl sesame seeds

2 tbl soy sauce

1 garlic clove or 1 tsp minced garlic

2 large egg whites

1/4 cup cornstarch

1 1/2 lbs boneless, skinless chicken cut into 2 inch chunks

salt and pepper

Directions:

• Cook your egg rolls according to package instructions.
• Cook your broccoli. I use on of those microwave steamer bags from ziploc. They work nicely and no cleanup.
• Cook your rice according to the package instructions.
• While the broccoli, egg rolls and rice are cooking, make the sauce. In a small bowl, combine honey, sesame seeds, soy sauce, and garlic. (I would double the sauce recipe if you like to have more sauce. The above sauce amount will lightly coat the broccoli and chicken.)
• In a large bowl, whisk together egg whites and cornstarch. Add the chicken and season with salt and pepper. Toss to coat.
• In a large skillet, heat 1 tbl oil over medium heat. Cook your chicken, turning occasionally until golden brown. About 6 to 8 minutes. You may have to cook the chicken in two separate batches depending upon how large your skillet is.
• Add your sauce and broccoli to skillet and toss together.
• Serve over brown rice and with an egg roll if desired.

**The picture is of my husband, eating out of the skillet.**