By now you have probably noticed my affinity to Take Out Fake Out. You can see some examples here and here and here and here and here and here. Don't get me wrong, I'm a HUGE fan of take out but everything is fried and well, fried food goes to my hips...and thighs, and arms and I could go on but you get the drift. Enter Take Out Fake Outs, all of the flavor while being wayyyyy healthier.
This one comes from my blog friend Laurie over at Simply Scratch. I saw it a while ago and did what everyone does these days, I pinned the heck out of it and decided to make it later. I was stumped on what to make the other night and sifting through my Pins this gem came up and I knew I had to make it. I'm so glad I did, this is one fabulous dish. Thanks Laurie!
And green onions. Give them a quick chop and set aside for now
And pour in the delicious sauce. Give it a quick toss and heat through and that's it!
Healthy Sesame Chicken Take Out Fake Out
1/2 cup honey
5 tablespoons low sodium soy sauce
3/4 teaspoon toasted sesame seed oil
3 tablespoons sesame seeds
2 garlic cloves, minced or grated on a Microplane
2 egg whites
4 tablespoons corn starch
3 medium sized chicken breasts, chopped in small bite sized pieces
Salt and pepper to taste
2-3 tablespoons coconut oil (or canola)
1/2 red bell pepper, chopped into small pieces
4 green onions, chopped finely + 1 for garnish
Rice for serving
Start by combining the honey, soy sauce, sesame seed oil, sesame seeds and garlic in a small bowl. Mix well and set aside.
In a larger bowl, combine the egg whites and corn starch. Season the chicken with salt and pepper and the bite sized pieces into the bowl with the egg whites and corn starch. Toss to coat.
Add the coconut oil into a large skillet or wok on high heat. After it is preheated, add the chicken in batches, just enough to cover the bottom of the skillet/wok without touching each other. Let cook on all sides until golden brown. Once the first batch is cooked, remove it and place on a plate. Repeat until you have done this with all of the chicken.
With the skillet/wok still on high heat, add the vegetables and stir fry for 2 minutes or so. Then add the chicken back to the skillet/wok. Turn the heat down to medium and pour the sauce into the skillet/wok. Give it a good toss to coat everything and let bubble for 2 minutes or so.
Serve over rice and garnish with the additional green onion.
Very slightly adapted from Laurie's version at Simply Scratch