Lighter Sesame Chicken

Martha Stewart and the folks at Everyday Food give us this Chinese food classic lightened up--and made gluten-free in the process.
I think this is a recipe-in-progress. I'm encouraged by the batter, though my husband wasn't sure about it. We both think the sauce needs a little tweaking--a little sweeter, maybe more spice. It does make me feel like we could make Chang's Spicy chicken here at home, so I'll keep you posted on that front. In the meantime, if you're craving take-out and looking for a lighter or gluten-free version (for less bucks than PF Chang's), give this a whirl.
A side note: PF Chang's, as well as their faster-food counterpart Pei Wei, both offer delicious gluten-free menus. Click here and here.


photo from original recipe site.

Lighter Sesame Chicken

Everday FOOD

Serves 4

• 3/4 cup brown rice
• 3 tablespoons honey
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 garlic clove, finely chopped or crushed with a garlic press
• 2 large egg whites
• 1/4 cup cornstarch
• 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil, such as safflower
• 4 scallions, thinly sliced
• 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

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1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
2. 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.
3. 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.
4. 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.