Asian Sesame Chicken

Typically if you were to order sesame chicken at a local joint you're probably going to end up with deep fried chicken soaked in sesame oil and layered with globs upon globs of brown sauce, right? Not here you won't! This chicken has all the flavors you're looking for just without the artery-clogging additives. I served it with a side of brown rice and layer the chicken on  a bed of parsley stems, which I have to ask why it's so inherent for people to toss these stems away? When you pick off the leaves, save the stems- they're just as beneficial as the leaves! Plus they add a nice little crunch to the dish. Recipe makes 2 servings. 

Nutritional Information per Serving: 300 calories, 30g protein, 2g fat, 4.5g carbs, 4g sugar

Ingredients:

2 chicken breast halves, cut into cubes

1 tsp sesame seed oil

1 tbsp honey teriyaki marinade

1/2 tbsp soy sauce

1/2 tbsp sirracha

1/4 cup water

1 thumb-size piece of ginger, grated

1 clove garlic, minced

In a frying pan, add the teaspoon of sesame seed oil along with the chicken and cover the pan. Cook until the chicken is white and no longer pink on the inside, flipping occasionally. Once fully cooked, place everything into a strainer, removing any excess water & oil, and set the chicken aside. In the same pan, add the teriyaki, soy sauce, ginger, garlic, water, and sirracha and whisk everything together really well. Cook on medium heat for about 5 minutes, or until the sauce begins to reduce and the water evaporates. Add the chicken back to the pan and cook for another few minutes while folding the chicken in with the sauce. You'll know it's done when all the ginger and garlic begins to stick to the chicken and the sauce has thickened. Serve it up with some fresh brown rice and your healthy sesame chicken is ready to eat. :)