Honey Sesame Chicken

Fried chicken and veggies are tossed with a sweet honey sesame sauce.

Course Main Course

Cuisine asian, Chinese

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 325kcal

Fill a cast iron skillet with 1 to 1½ inches of oil and heat to 350 degrees F / 180 degrees C.
While the oil heats, cut chicken breasts into strips and pat dry with a paper towel.
In a shallow bowl, beat an egg and add salt, pepper and 1 tablespoon of olive oil.
In another bowl, combine flour, baking soda, and cornstarch.
Dip chicken strips into the egg mixture, then roll in the flour mixture until coated.
Fry the chicken strips in hot oil for 6-7 minutes or until golden or light brown. Cook to an internal temperature of 165 degrees F / 74 degrees C. Drain on paper towels.
In a separate pan, fry the strips of pepper and green beans in olive oil for 5 minutes or until tender, stirring occasionally.
In a saucepan, mix the ingredients for the sauce. Bring to a boil while stirring with a spatula or a whisk until smooth and thick.
Toss the chicken with the vegetables and the sauce and heat everything together for 2-3 minutes.
Garnish with sesame seeds and chopped green onions. Serve hot.

Dry your chicken with paper towels before coating it in the dredge mixtures, and it will adhere better, and the chicken will fry crispier.
You don’t need a fancy fryer or wok to cook this recipe. 2” of hot oil in a cast iron skillet or pan will cook the chicken perfectly.
Don’t overcrowd the pan when frying. Cook the chicken in batches and ensure the oil temperature stays around 350 degrees F / 180 degrees C.
Use high-quality honey as it’s a central component of the dish.
Allow the sauce to thicken appropriately before adding the chicken and vegetables. This will help prevent the chicken from becoming soggy.
Storage - keep leftovers in an airtight container inside the fridge for 4 days.
There are 9 WW Blue Plan SmartPoints in one serving of this.