Oh Martha. Can you imagine her pre-magazine, books, show, etc? She was just one Type-A, OCD housewife. Man oh man. Anyway, this recipe is quick, easy and yummy. We used leftover rice, frozen chicken and frozen broccoli. I added toasted sesame oil to the sauce and it was tasty. And it cost us 20 cents! (That was for the sesame seeds.) The sauce was flavorful without being overpowering and the broccoli was delish, even though it was frozen. Not bad for 20 pennies.
- 3/4 cup brown or white or jasmine rice
- 3 tablespoons honey
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil (optional)
- 1 garlic clove, finely chopped or crushed with a garlic press
- 2 large egg whites
- 1/4 cup cornstarch
- 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
- Coarse salt and ground pepper
- 2 tablespoons vegetable oil, such as safflower
- 4 scallions, thinly sliced
- 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
- Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
- Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, sesame seed oil, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
- Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.