Chicken,  Food

Sesame Chicken

November 15, 2010 /

Another weekend has come and gone. It is amazing to me how quickly my weekends seem to pass the older I get. I was just having a conversation with my good friend Tamara about how I miss being younger and having life be a bit simpler. I miss the days when someone read a fairytale and then I was given a small carton of milk before my afternoon nap. Those were the days! I feel like anything I can do to make my life more simple is always a good thing.

THAT is why I wanted to share this recipe with you. I was given a lot of cookbooks a few months ago (see my Wine Trail post) and so I have been looking in them to get new ideas for things. I came across this recipe for Sesame Chicken in my Cooking Light book (that’s right means it is good for you). Looked really good so I tried it out.

Ingredients for Sesame Chicken:

  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound skinned, boned chicken breast, cut into strips
  • 1/2 cup sesame seeds, toasted
  • 1/2 cup dry breadcrumbs
  • 2 large egg whites, lightly beaten
  • Cooking Spray

Nutritional facts for this recipe: 398 calories and 12.9g fat (that is pretty good in my book!)

Preheat your oven to 350º

Get your workspace ready with the egg white in one bowl and the breadcrumbs and sesame seeds in the other.

Sprinkle salt and pepper over chicken. Dip the chicken into egg whites and then dredge in sesame seed mixture. Repeat that procedure until you have coated all the chicken. Spray cooking spray on baking sheet and arrange chicken in a single layer.

Place in the oven and cook for 15 minutes making sure to turn the chicken only once.

Now I couldn’t have this chicken without some kind of side dish. It occurred to me that I had some left over cabbage from when I made egg rolls. I decided to do a very similar mixture to what I did for the egg rolls but mixed it with white rice for a nice compliment to the Asian feel of the chicken.

Ingredients for Rice:

  • 1/4 head of cabbage
  • 1 red bell pepper
  • 10-12 baby carrots
  • white rice (I used those handle Uncle Ben’s white rice bags, super quick and easy)
  • Lite Soy Sauce (less sodium)
  • 1 tablespoon of corn starch
  • Salt and pepper to taste

I roughly chopped the remainder of the cabbage that I had and then sliced the pepper and carrots. I mixed together the soy sauce and the cornstarch (similar to what the egg rolls were) and drizzled that over the cabbage mixture.

I placed the mixture into a frying pan and let it cook for about 5-8 minutes until the liquid started to get thick.To the side I cooked the rice and then placed the rice into the cabbage mixture and stirred to combine the ingredients.

This is how the meal turned out. It was really good actually. Very light and healthy. It took me about 25 minutes to make the entire meal. Simple Simple Simple!

I hope you all have a great start to your week!

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