Let me spin you a little tale…
I’ve long wanted to make Sesame Chicken or beef or hamburger buns or really anything containing sesame seeds. So I went on a quest to the grocery store, searching for sesame seeds. But I didn’t know where to look for them. And have you ever tried to find a store employee when you can’t find something? Or when you have your children with you and it’s getting close to lunch time? Yeah.
So I checked at every grocery store in town (twice). I looked by the rice, by the seeds, by the nuts…I searched the store (but never asked for help – darn those elusive employees!)
Finally, probably a year later I stumbled upon the sesame seeds in the International foods section (near the rice, duh) in a little tiny jar. Not a box, not a bag, a teeny tiny jar. I really felt stupid, but I blame it on the packaging.
But now that I know what I’m looking for (finally) I can use sesame seeds to my hearts desire!
Light Sesame Chicken
Adapted from Alida’s Kitchen
1 large egg, beaten
¼ cup cornstarch
1 ½ lb boneless skinless chicken breasts, cut in 2 inch chunks
2 tbsp white onion, diced
2 tbsp honey
2 tbsp low sodium soy sauce
2 tbsp sesame seeds
1 tsp minced garlic (about 2 cloves)
1 large crown broccoli, cut into florets and steamed
2 cups cooked brown rice
In a medium sized bowl, whisk together the egg and cornstarch, season lightly with salt and pepper. Add the chicken and stir until coated.
Heat a large skillet over medium-high heat and add a drizzle of olive oil (about 1 teaspoon). Add the chicken and stir fry until completely cooked through; 6-8 minutes. Add the onions during the last minute of cooking and lightly cook.
While the chicken cooks, whisk together the honey, soy sauce, sesame seeds, and garlic in a serving bowl. Add the cooked chicken and stir until the chicken is covered in sauce. Serve over brown rice and steamed broccoli.