Tuesday, May 8, 2012

Homemade Take-out Sesame Chicken

Alright, let's be real. I'm a college student, thus I love any food that falls under the category of "take-out". However, I also love to cook and I'm really cheap so making my own Chinese takeout has been an aspiration of mine for some time. When I stumbled across this recipe it was like the stars had aligned. I found it under a list of Martha Stewart's lighter versions of comfort food, so it takes all the guilt out of take-out and doesn't burn a $10 hole in my pocket per serving.

I made a whole batch to eat all by myself and I'm not sick of it yet. This recipe would also be great for a crowd but... why share?

Homemade Take-out Sesame Chicken (from Martha Stewart)
Serves: 4  Prep: 40 minutes  Total: 40 minutes

3/4 cup brown rice
1 cup broccoli, chopped
1 lb skinless, boneless chicken tenderloins
3 tbs honey
2 tbs sesame seeds
2 tbs soy sauce
1 garlic clove, minced
2 eggs whites
1/4 cup corn starch
Salt and pepper to taste
1/4 cup scallions, diced

Cook brown rice according to package instructions. In a separate pot, steam chopped broccoli over boiling water until cooked through, about five minutes.
To make the sauce, combine honey, sesame seeds, soy sauce and minced garlic in a small bowl. Set aside.
In another bowl, whisk egg whites, corn starch, and salt and pepper. Chop chicken into two-inch chunks and toss in egg mixture. Heat oil in a skillet on medium heat and fry chicken, flipping every 2-3 minutes until fully cooked. When done, add sauce, broccoli and diced scallions into the skillet and heat for another few minutes. Serve over brown rice.

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