Light Sesame Chicken

I always wondered what sesame sauce was made from, like, who knew there was honey in it? But it was so delicious, it only took 20 minutes from prep to plate, and I definitely plan on making it again soon.

This is also the light version, using only corn starch and egg whites as the coating on the chicken. It still fills you up, don’t worry, but it’s a lot healthier for you compared to the battered and fried sesame chicken you usually get from take out.

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 2 people


  • 1/2 c brown rice
  • 1/4 c honey
  • 2 Tbsp sesame seeds
  • 2 Tbsp soy sauce
  • 1 garlic clove, minced
    (which is equivalent to 1 Tbsp of the minced garlic from a jar)
  • 2 egg white
  • 4 Tbsp cornstarch
  • 2 chicken breasts, cut into bite-sized pieces
  • Salt & pepper
    to taste
  • 1 Tbs vegetable oil


Combine honey, sesame seeds, soy sauce, and garlic together in a small bowl then set aside. In a separate larger bowl, whisk together egg white and cornstarch until smooth. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat.

Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through.

Turn off heat and remove the skillet of chicken from the burner. Add the prepared sauce then toss to combine. Let the sauce thicken a bit in the heat of the skillet and chicken.

Serve with egg fried rice.

There you go, another homemade gourmet dinner, that’s simple, but your guests will never know!

I found this light sesame chicken recipe here:

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