Trouble With Toast

Recipe: Sesame Chicken with Gingery Bok Choy | January 5, 2010

Happy 2010 to everyone!  So, are we calling this year two thousand and ten, or are we calling it twenty ten?  Whatever we’re calling this year, I am starting it (only a few days late) by eating healthy.  I know, I know, EVERYONE says that they’re going to eat healthy and lose weight and get in shape and lose a zillion pounds.  But, at least for me, eating healthy is something that I strive to do on a regular basis, and I know I can do it.

This is a recipe I tried out about two months ago, and it definitely fits the bill for healthy eating.  Note the use of super-flavorful ingredients like ginger and jalapeno, which both allow you to add flavor without adding a ton of fat and calories.  If you like the chicken but want a little something different, it is also really tasty when sliced on top of a salad (also a great use for leftovers, if you have any).  Enjoy!

  • 2 large egg whites
  • 1/4 cup sesame seeds
  • 1/4 cup plus 1 teaspoon cornstarch
  • kosher salt and black pepper
  • 8 small chicken cutlets (1 1/4 pounds total)
  • 4 tablespoons canola oil
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons sugar
  • 6 heads baby bok choy (about 1 pound), quartered
  • 1 jalapeno (preferably red), sliced (seeded for less heat, if desired)

In a bowl, whisk together the egg whites, sesame seeds, ¼ cup of the cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Dip the chicken in the batter and shake off the excess.  Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining chicken.  Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the bok choy and cook, turning, until just beginning to soften, 1 to 2 minutes. Add the soy sauce mixture and jalapeño and cook until the liquid has thickened slightly and the bok choy is tender, 3 to 4 minutes. Serve with the chicken.


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