Ingredients Jump to Instructions ↓

  1. 3/4 cup brown rice

  2. 3 tablespoons honey

  3. 2 tablespoons sesame seed s

  4. 2 tablespoons soy sauce

  5. 1 garlic clove, finely chopped or crushed with a garlic press

  6. 2 large egg whites

  7. 1/4 cup cornstarch

  8. 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks Coarse salt and ground pepper

  9. 2 tablespoons vegetable oil , such as safflower

  10. 4 scallion s, thinly sliced

  11. 1 1/2 pounds broccoli , cut into large florets, stems peeled and thinly sliced

Instructions Jump to Ingredients ↑

  1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat. Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.


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