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!
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.