Healthy Sesame Chicken Take Out Fake Out

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! 

Start by making the sauce, the base is honey

And soy sauce

With some toasted sesame seed oil

Garlic

And sesame seeds.  Easy peasy.

Give it a quick stir and set aside for now

Then get to work on the veggies, red pepper

And green onions.  Give them a quick chop and set aside for now

Then work on the "coating" egg whites and corn starch

Mix with a fork.  This stuff is kind of weird but it will be okay, I promise.

Next cut up some chicken in small bite sized pieces and season with quite a bit of salt and pepper

Toss them in the egg white mixture.

Preheat a large skillet or wok with a little coconut oil (or canola if you don't have coconut).  Once the pan is very hot, add the chicken in batches, be sure not to crowd the pan or you will steam the chicken rather than sear it.  Also, I let the egg white mixture drip of the chicken a bit before putting it in the pan.

Once the first batch is done, remove it to a plate and add the second batch and so on...this is what you are looking for golden brown chicken baby.

Once all of the chicken is cooked, add the veggies and give them a quick stir fry.

Once the veggies have had a few minutes to cook, add the chicken back to the pan

And pour in the delicious sauce.  Give it a quick toss and heat through and that's it! 

Serve over rice white, brown, Jasmine whatever you have on hand.

Top with additional green onions

And try not to lick the plate.

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.

Enjoy!

Very slightly adapted from Laurie's version at Simply Scratch

Crockpot Angel Mushroom Chicken

Is there anything better than coming home to an almost fully cooked meal and your house smelling like you have been slaving in the kitchen all day?  Let me answer that for you, no.  

Unlike some of the crockpot/slow cooker recipes I have posted, this one takes a few minutes of prep the night before...or the day of if you are into that sort of thing...like waking up early to make dinner.  I for one, am not.  It doesn't take long, just combine a few things, pop your chicken in the crockpot and pour the mixture on top.  Go to work (or shopping or something fun like that) and come home to your lovely smelling home.  Boil some water, make the noodles and you are good.to.go. This is one of our crockpot staples and I think it will be one of yours as well. 

Start by making the sauce mixture...melt the butter.  Add cream cheese and the Italian dressing seasoning packet.

Chop up a few mushrooms.  I like mine small, hardly detectable.

Stir in a can of Golden Mushroom Soup.  Who knew this stuff existed?  It adds such an amazing flavor to this dish!

Add the mushrooms...

And a half a can of water or wine.  Up to you...either taste just fine.

Spray the inside of your crockpot with cooking spray and place the chicken at the bottom.  Pour the sauce over the top and cook on low for 8 hours or high for 4.

This is mine after 8 hours.

The sauce was a little thin so I transferred it to a sauce pan and reduced it a bit on medium high while I cooked my noodles.

Looks fancy huh?

That sauce...don't get me started!

The chicken just falls apart! So good.

I should add that my lovely sister (in-law) makes this dish quite a bit and my nieces who are two absolutely GOBBLE it up.  So, it is also toddler approved and that's saying something.  

Angel Mushroom Chicken 

1 stick butter

8 oz cream cheese (low fat/fat free is okay!)

1 packet Italian Dressing Seasoning

1 can Golden Mushroom Soup

8 large button mushrooms, chopped

1/2 can water 

4 chicken breasts

Your choice of pasta--we like either Angel hair pasta or egg noodles with this 

Start by melting the butter on medium high heat in a sauce pan.  Add the cream cheese, Italian Dressing seasoning, soup, mushrooms and water.  Give it a good stir and heat until completely combined.  

Spray your crockpot/slow cooker with cooking spray and lay the chicken breasts down in a single layer on the bottom.  Cover with the sauce you just prepared.  

Cook for 4 hours on high or 6-8 hours on low.  The chicken is very tender but can over cook and get dry so don't cook it to long.   

If after the cooking is done your sauce is a bit on the thinner side, remove the sauce from the crockpot/slow cooker and add it to a sauce pan on medium high heat.  Let it simmer and reduce while you cook your noodles.  

Once the noodles are cooked, place them on a plate with the chicken on top.  Generously pour over the sauce and enjoy!  

Recipe slightly adapted from: Midwest Living