Silly me, I found and blogged another Sesame Chicken recipe, but I think I like this one better. It's even good cold the next day, ya know like take out is. Different ingredients I guess and of course it's easy and quick to make and oh, the kids loved it and ate it all. I used some Melt buttery spread to sautee the chicken in, but you can use oil.
Sesame Chicken II
slightly adapted from Martha Stewart
3/4 cup rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons Tamari sauce (or soy sauce)
1 garlic clove, finely chopped
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Fresh ground pepper, to taste
2 tablespoons Melt Spread (or oil)
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large floretsCook rice according to package instructions (I make mine: 2 cups boiling water, add 1 cup rice, cover, simmer on low for 25 mins, fluff).
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 Melt Spread (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.
Place a steamer basket in a large saucepan, and fill with 1 inch water; 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.