"Light" Sesame Chicken

(Photo Courtesy of http://www.marthastewart.com/)

I am almost always craving chinese food. So when I saw this recipe for Martha Stewart's "light" version, I figured I would give it a whirl. It tasted just like something I would buy at a Chinese restaurant, so I felt better about eating two servings-worth. I may have reduced the "light" value, but it was too yummy to pass up. My only critique is I felt there wasn't enough sauce, so I think I will double the sauce next time.

"Light" Sesame Chicken

Ingredients

1 1/2 lbs. boneless, skinless chicken breast halves, cut into 2-inch chunks

3 Tbsp. honey

2 Tbsp. sesame seeds

2 Tbsp. soy sauce

1/2 tsp. garlic powder

2 large egg whites

1/4 cup all-purpose flour

1 Tbsp. vegetable or canola oil

4 scallions, thinly sliced

In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside. In a large bowl, whisk together egg whites and flour. Add chicken; season with salt and pepper. Toss to coat.

In a large nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Add half the chicken. Cook, turning occasionally, for 6-8 minutes, or until golden and opaque throughout. Transfer to plate. Repeat with remaining oil and chicken.

Return all chicken to skillet. Add reserved sauce and scallions, and toss to coat. Serve over steamed broccoli and white or brown rice.

Adapted from Martha Stewart