Skillet Honey Sesame Chicken And a Sesame Chicken Salad
Classic takeout flavors without the guilt! Our homemade Honey Sesame Chicken skips the deep fryer and the sesame chicken sauce uses honey!
Servings: 3 people
Ingredients
For the Chicken
- 4 egg whites
- 4 tablespoon cornstarch
- 1 lb chicken breast, cut into 2” pieces
- 4 teaspoon sesame oil (or frying oil of choice)
For the Sauce
- 1 c chicken stock (we prefer low sodium)
- 4 tablespoon honey
- 4 teaspoon soy sauce
- 2 garlic cloves, minced
- 4 tablespoon sesame seeds
- 2 teaspoon ginger
- ⅛ teaspoon red pepper flakes
- 2 tablespoon apple cider vinegar
- 4 teaspoon cornstarch
For the Salad
- 4 c cabbage, shredded (about ¼ medium head)
- 2 carrots, shredded (a vegetable peeler works well to get nice long strands that mimic the cabbage)
- ½ red onion, sliced
Instructions
- In a medium bowl, whisk together egg whites and 2 tablespoon cornstarch until dissolved.
- Heat oil in a medium, non-stick frying pan with high sides over medium-high heat.
- Dip chicken pieces in egg mixture and place in frying pan. Cook, turning once until chicken is white and firm (6-8 minutes per side).
- Remove chicken from frying pan to a plate lined with a paper towel.
- Reduce heat to low and pour chicken stock into the just emptied frying pan. Scrape the edges to loosen any stuck pieces of egg or chicken. Add honey, soy sauce, garlic, sesame seeds, ginger and red pepper flakes.
- Increase the heat to medium and heat the mixture until it begins to simmer, stirring occasionally (8-10 min).
- In a small bowl, mix together vinegar and 2 teaspoon cornstarch until dissolved.
- Increase the heat to medium high and pour cornstarch mixture into the frying pan. Simmer until sauce has thickened (3-5 min).
- Add chicken and cook to heat through (3-5 min).
- Prepare your salad bed of cabbage, carrots, and red onions. Top with warm chicken and sauce.