Lighter Honey-Sesame Chicken

Ingredients

• 2 1/2 tsp sesame oil
• 1 Tbsp finely minced garlic
• 1 Tbsp finely minced, peeled fresh ginger
• 1/2 cup low-sodium chicken broth, divided
• 1/3 cup honey
• 2 1/2 Tbsp soy sauce
• 1 tsp rice vinegar
• 1 Tbsp cornstarch
• 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
• 1/4 cup cornstarch
• 2 large egg whites
• 1/4 tsp each salt and white or black pepper
• 3 Tbsp vegetable oil, peanut oil or extra-light olive oil
• 1 Tbsp white sesame seeds
• 3 green onions, sliced
• Cooked white or brown rice, for serving

Directions

1. Set a small saucepan over medium heat and warm the sesame oil. Add the garlic and ginger, then cook for 30 seconds. Pour in 1/4 cup + 2 Tbsp chicken broth along with the honey, soy sauce, and rice vinegar, and bring the mixture to a boil. While that heats, whisk 1 Tbsp cornstarch into the remaining 2 Tbsp chicken broth in a liquid measuring cup until the mixture is smooth. Stir this into the bubbling sauce and cook for 1 minute, stirring the whole time. Take the saucepan off the heat and set the sauce aside.
2. For the chicken, whisk the cornstarch, egg whites, salt, and pepper in a medium mixing bowl until the mixture looks evenly blended and a little foamy. Add the chicken and turn the pieces through the coating so they’re covered all over. In a 10-inch non-stick skillet, warm 1 1/2 Tbsp vegetable oil over medium-high heat. Add half the chicken, arranging the pieces with space between them; tip the skillet a bit if you need the oil to reach the surface evenly. Cook for about 7 minutes, turning now and then, until the chicken is done inside and golden on the outside; lower the heat slightly to medium if needed. Move the chicken to a plate, then cook the remaining chicken the same way with the remaining 1 1/2 Tbsp oil.
3. Slide the plated chicken back into the skillet with the rest of the chicken. Add the sauce and toss until every piece is coated. Finish with sesame seeds and green onions. Serve warm over white or brown rice.