I still can’t put a finger on what it is about Asian food that drives me nuts. It might be the soy sauce, the sesame (oil or seeds), or even the mix between sweet and sour. Then again, it might just be the rice. When I found this “light” sesame chicken recipe on Pinterest, I just had to try it. And it was as tasty as I had imagined.

What you’ll need: (For 4 persons)

– Rice (brown or white, 1 cup is fine)

– 600 grams of boneless Chicken (chicken breasts)

– 4 tablespoons of Honey
– 1/4 cup of Soy Sauce
– 2 cloves of Garlic (minced)
– A small piece of Ginger (minced)
– 3 tablespoons of Sesame Seeds
– 3 Egg Whites
– 1/3 cup of Cornstarch
– Salt, Pepper, Cooking oil

How to make it:

1) Cook the rice – boil one cup of basmati rice in 2 cups of water until the water is absorbed by the rice.

2) In a big bowl, whisk the egg whites and cornstarch until they are well combined

3) In a small bowl, whisk the honey, soy, minced garlic and minced ginger, and sesame seeds, until they are well combined

4) After washing the chicken well (click here to learn how to clean chicken), dice the chicken breasts and season them with salt and pepper

5) Heat 1.5 tablespoons of cooking oil in a big pan or wok

6) In batches, coat the chicken pieces in the egg whites and cornstarch mix and then cook for 2 to 3 minutes on each side. Repeat until all the chicken is cooked, then place all of the chicken in a platter

7) In the same pan, put the sauce and let it simmer for 5 minutes

8) Add the cooked chicken to the pan with the sauce and mix until everything is combined. Turn off the heat and serve over the rice

You can also add spring onions on top!

And voila!



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