Sesame Chicken and Broccoli
Sesame Chicken and Broccoli
With the New Year, my husband and I have set some goals to save a little money by cutting down on meals eaten out. After reviewing last year’s expenditures, it was amazing to see how our busy lives propelled us to rely way too much on foods eaten out. Whoa! It’s so tempting to stop and pick up dinner after work. I’m tired, not motivated to cook and probably not organized enough to have what I need to prepare what I want. Man it takes time and effort to get organized, but the truth is we save so much money when I cook at home rather than order out. Plus we eat so much more nutritiously.
This dish fits so nicely into our weekly meal plan and satisfies my take out fix. It is loaded with fresh, whole ingredients that are versatile, low cost and quick to prepare. Everyone loves the flavors of the sauce made simply from low-sodium soy sauce, sesame oil and honey. I serve it over quick-cooking brown rice.
Unlike crispy deep-fried chicken typically used in sesame chicken, I use a coating of cornstarch, egg white and salt and then pan-fry it. It gives the chicken a little extra layer while thickening the sauce at the same time.
You might even want to serve this for Chinese New Year which falls on February 8th this year. It’s the year of the Red Fire Monkey which symbolizes a volatile year for finances so outsmart the monkey by making wise financial decisions.
One Year Ago: 30-Minute Chicken Curry
- Sesame Chicken and Broccoli
- 2 cups broccoli florets
- 1 large egg white
- 2 Tbsp cornstarch
- 1/2 tsp sea salt
- 1 pound boneless skinless chicken breasts, cubed
- 2 Tbsp peanut or unrefined coconut oil
- 1 red pepper, seeded and diced
- 2 scallions, white and green parts separated, thinly sliced
- 1 garlic clove, minced
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey
- 1 tsp sesame oil
- 2 Tbsp toasted sesame seeds (black or regular)
- 1 cup quick-cooking brown rice, prepared according to package directions
- Arrange broccoli in a 2-quart microwave-safe dish. Cover and microwave on HIGH for 5 minutes or until broccoli is vibrant and tender. Drain in a colander and rinse under cold water. Set aside.
- Meanwhile, whisk together the egg white, cornstarch, and salt in a large mixing bowl until smooth. Add the chicken and toss to combine.
- Heat 1 tablespoon of the oil in a large skillet placed over high heat. When hot, add the chicken in an even layer. Cook until golden brown on the first side, about 2 minutes, then turn pieces over and cook until the chicken is down, about 4 minute more. Transfer to a bowl and set aside.
- Add the remaining 1 tablespoon oil and stir fry the peppers and white scallions until lightly charred, about 2 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the chicken back to the pan, along with the soy sauce, honey, sesame oil and sesame seeds. Simmer until the sauce has thickened, about 2 minutes. Stir in the broccoli and green scallions. Serve over brown rice.
You might also enjoy:
Asian Chicken and Vegetable Stir-Fry
Chicken-Crusted Asian Veggie Pizza
30-Minute Mongolian Beef and Broccoli
