I love Asian food and when I can find an Asian recipe that is Gluten Free, I’m all over it! I follow a lot of food blogs and found this recipe on Cooking Classy. What grabbed my attention to this dish is the fact that the breading for the chicken is so simple! Almost every recipe I have found for Asian sesame chicken has flour associated. This one doesn’t…so I was excited to try it! Oh and it smells so good cooking! One of my all time favorite smells is sautéing fresh garlic in sesame oil. I love the smell of sesame oil! My sweet baby girl insisted on helping me make this dish and let me tell you, she did a fabulous job! She said, “Mom, when I grow up I want to be a good cooker just like you!” It melts my heart!
We served this on top of Basmati rice with a side of steamed broccoli. It is full of flavor! I did switch out a couple of ingredients from the original, but this one is definitely worth repeating! Make sure that if you are making a Gluten Free version that your sauce contains no wheat! Read those labels! The next time you are craving Asian food, you need to try this one. It’s fabulous! Happy eats!
- 2 1/2 teaspoons sesame oil
- 1 Tablespoon minced garlic
- 1 Tablespoon minced, freshly peeled ginger
- 1/2 cup low-sodium chicken broth, divided
- 1/3 cup honey
- 1 1/2 Tablespoons soy sauce
- 1 1/2 teaspoon rice vinegar
- 1 Tablespoon cornstarch
- 2 lbs. boneless skinless chicken tenders, diced into 1-inch pieces
- 1/3 cup cornstarch
- 2 large eggs whites
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 Tablespoons extra virgin olive oil or walnut oil
- 1 Tablespoon white sesame seeds
- 2 green onions, sliced
- Basmati rice for serving
Directions for Sauce
Heat sesame oil over medium heat in a small saucepan. Add fresh minced garlic and fresh minced ginger to the saucepan and sauté for 1 minute. Stir in 1/4 cup plus 2 Tablespoons of the chicken broth, the honey, soy sauce and rice vinegar. Bring to a soft rolling boil. In a small bowl, whisk together 2 Tablespoons chicken broth with 1 Tablespoon cornstarch until well combined. Pour the cornstarch mixture into the sauce and allow to boil for 1 minute, stirring constantly. Remove the saucepan from the heat and set aside.
Directions for the chicken
Chop the chicken in to 1-inch cubes and place on a plate. In a separate mixing bowl, whisk together cornstarch, egg whites, salt and pepper until well blended. Add the cubed chicken into the mixing bowl and toss until well coated. Heat 1 1/2 Tablespoons of extra virgin olive oil or walnut oil in a skillet over medium high heat. When heated, add half the chicken to the oil and cook until no longer pink in the middle. This took me about 12 minutes. Once the chicken is done, set aside in bowl. Add another Tablespoon of oil in the to the skillet and repeat the same steps with the rest of the chicken, cooking for about 12 minutes until done. Add the second batch of chicken to the bowl and add sauce to toss. Sprinkle sesame seeds and green onions and toss until well coated. Serve over Basmati rice.
- Recipe source: inspired by Cooking Classy