Healthy Sesame Chicken

Yesterday I made Sesame Chicken for our dinner and I'm definitely going to be making this more in the future.  We both enjoyed it over Japanese rice, and although the recipe doesn't call for it, I always add some red pepper flakes to any Asian cuisine.  Mucho better.

I got the recipe from Tasty Kitchen and have been gradually adding more recipes to my Pinterest board (I know, I'm so pathetic--all that's left of social media that I haven't given in to yet is Twitter) to try out.  This was incredibly simple to make.   Here you go!

Ingredients

• ½ cups Honey
• 5 Tablespoons Tamari
• ½ teaspoons To 1 Teaspoon Sesame Oil
• 2 cloves Garlic, Pressed Through A Garlic Press
• 4 Tablespoons Sesame Seeds
• 3 whole Medium Size Chicken Breasts, Cubed Into 1 Inch Pieces
• 2 pinches Kosher Salt
• 2 pinches Black Pepper
• 2 whole Egg Whites, Lightly Beaten
• 4 Tablespoons Cornstarch
• 3 Tablespoons Coconut Oil, Divided
• ½ whole Red Bell Pepper, Diced
• ½ whole Green Bell Pepper, Diced
• 1 whole Medium Yellow Onion, Diced
• 4 whole Green Onions, Sliced
• Prepared White Or Brown Rice, To Serve

Preparation Instructions

In a medium bowl, combine honey, tamari, sesame oil, garlic and sesame seeds. Whisk until combined and set aside.
Season cubed chicken with salt and pepper.
In a large bowl whisk together the egg whites and cornstarch. Add in the seasoned chicken and toss.
In a large 10- to 12 inch nonstick skillet, add 1 tablespoon of coconut oil and heat over medium-high heat. Once hot, add in the diced peppers and sliced onions and cook for 4-5 minutes until slightly softened. Remove to a plate.
In the same skillet, heat up the remaining 2 tablespoons of coconut oil over medium-high heat. Add in the chicken and cook for 5-8 minutes until golden and fully cooked. Add the peppers and onions back in along with the sliced green onions and the sesame sauce.
Stir and serve over prepared white or brown rice.