Cooking the food and snapping a photo of it for me, is the easy (and fun) part of having a food blog. Sitting down to type up the recipe is the part I don't really always want to do (which is probably why my Instagram has nearly 300 posts, and my blog.. well, we won't discuss).
My followers often keep me accountable, by asking for a recipe once I post an image of it - and even though I *should* always be posting my recipes on this blog, I often don't get around to it.
So, i'll keep this post short and sweet and get to the point (the recipe). I modeled this off of a Weight Watchers recipe I often use for Sweet & Sour Chicken. Its lightened up but gives you that feeling of eating good greasy Chinese, and it's easy to make.
I served it up with pan roasted crispy brussel sprouts (definitely a new addiction of mine) - and a healthy portion (2/3 C) of sticky (sushi) rice. I threw it all in a bowl, because, (well, as my post tonight confirms, bowls are all the rage) and similar to the salad plate trick, I feel like filling a small bowl with food looks much more satisfying when trying to keep to portion control than little heaps on a dinner plate.
With out further a do:
SKINNY SESAME CHICKEN
For the Chicken
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
Garlic powder, to taste
1/2 C corn starch
non- stick cook spray
3 green onions, chopped (for garnish)
2 Tbsp sesame seeds (for garnish)
For the Sauce
¾ cup soy sauce
6 Tbsp ketchup
4 cloves garlic, minced
2 Tbsp honey
1 tsp sesame oil (optional)
Season the cubed chicken with salt, pepper and garlic powder. Place the chicken into a gallon zip-loc bag with cornstarch, and toss until lightly coated.
Heat a large non stick skillet. Spray with non-stick cooking spray. Allow the chicken to brown on all sides.
Preheat oven to 375 F.
While the chicken is cooking making the sauce. Combine all of the ingredients for the sauce in a bowl.
Place browned chicken into a deep baking dish, and pour the sauce over - tossing gently until coated.
Bake uncovered for about 45 minutes, stirring occasionally as the sauce thickens. This is key to getting the sticky thick sauce!
Serve over rice. Garnish with sesame seeds and chopped green onion.