Lighter Sesame Chicken with Broccoli & Brown Rice

Tonight I ventured out of my comfort zone of pastas and salads and faked a take out dinner. I am not a fan of chinese food, never have been never will be, but from time to time when I would order it, I would get the sesame chicken. So while browsing recipes this weekend, I saw a lighter version of sesame chicken and drooled. I knew right away I had to try to make it.

I won’t be kidding you, I was afraid taking on this dinner. But I marched in the kitchen, put on my apron, and created magic, or at least I think so 😉 And it was EVERYTHING I imagined it to be…sugary, fried, sweet and light. 

This lighten up version of Martha Stewart’s Sesame Chicken was just sweet enough, and the faux battered technique [perfect for a faux foodie girl] gave each piece of chicken such a nice and delicate crunchy taste. What’s even more important the prep and cooking time were less than 30 minutes, and satisfaction – endless. Maybe more pride than satisfaction!

The lightly browned chicken tossed in sesame sesame honey and teriyaki sauce was served with steamed broccoli and brown rice. It screams healthy, light and delicious! This recipe definitely passed my taste test, but the most important one will be Kiki. I made a double batch so she has some for tomorrow for lunch – can’t wait to see what she “says” – if she dances in her high-chair I will know it was a success, and if she turns her head away, well,….I am pretty sure she will like it, after all she does have my taste in food.

Lighter Sesame Chicken Broccoli & Brown Rice

Slightly adapted from Martha Stewart

Ingredients:1/2 cup brown rice1/4 cup honey2 Tablespoons sesame seeds2 Tablespoons soy sauce1 garlic clove, minced1 egg white2 Tablespoons cornstarch2 small chicken breasts (12oz), cut into 2″ piecessalt & pepper1 Tablespoon vegetable oil2 green onions, chopped2 cups broccoli florets


  1. Prepare rice according to package directions. Meanwhile, combine honey, sesame seeds, soy sauce, and garlic together in a small bowl then set aside. In a separate larger bowl, whisk together egg white and cornstarch until smooth. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat.
  2. In a small saucepan, steam broccoli until crisp tender then set aside.
  3. Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner. Add prepared sauce and green onions then toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.

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