Sesame Chicken without the Guilt

I tried this recipe out in the hope of finding something that would satisfy a Chinese food craving without loading up on calories. The chicken is pan-fried rather than deep-fried, but just as tasty. We both loved it and I know it will become a regular on our dinner table.

The original recipe from Martha Stewart calls for broccoli, but I had green beans in my fridge to be used up. They worked really well. I think snow peas or capsicum (bell pepper) would also be really tasty. See what you think!

Sesame Chicken
Adapted from Martha Stewart's recipe

3/4 cup rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, crushed
2 large egg whites
1/4 cup cornstarch
600g (1 1/2 lbs) skinless chicken breasts, cut into 2-inch chunks
Coarse salt and ground pepper
3 tablespoons vegetable oil, such as canola or safflower
4 scallions, thinly sliced
Couple of handfuls of green beans, ends removed

1. Cook rice according to package instructions.
2. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic. Set aside.
3. Heat a tablespoon of the oil in a non-stick skillet over medium-high heat. Saute the green beans until they start to turn a little brown, about 8 minutes. Set aside.
4. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
5. In a large non-stick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken.
6. Return all the chicken and beans to skillet; add reserved sauce and scallions, and toss to coat.
7. Serve on a bed of rice.

Warning: It really is important to use a non-stick pan for this recipe. The first time I tried it I used a regular frying pan and the chicken ended up sticking to it and the kitchen was very smoky! Works beautifully with the non-stick though. 

Pasta Night

I think most families have a quick and easy pasta dish that regularly features on their weekly menu. Pasta always makes a satisfying meal after a long day of work. This pasta dish is one of our regulars. It has all of our favourite flavours - basil, garlic, lemon and chilli - and can be pulled together in under 30 mins. Win! What are some of your favourite ways to do pasta?

We've recently been trying out a gluten-free diet, so this week we prepared this dish with rice penne. We couldn't even taste the difference, so if you're gluten intolerant give this recipe a go!

Chicken Pasta with Rocket and Lemon

250g pasta (penne or fusilli work well)
1 chicken breast, cut in small chunks
2 cloves of garlic, minced
1 lemon, zested and juiced
pinch of dried chilli flakes
2 tablespoons basil pesto
2 cups of fresh baby rocket (arugula)
grated parmesan, to serve

1. Cook pasta according to the directions on the package.
2. Meanwhile, fry up the chicken pieces in a little oil over medium-high heat. Cook for approximately 5 minutes, or until browned.
3. Add the garlic, chilli and lemon zest, and cook for a further 3-4 minutes until the chicken has cooked through.
4. Drain the pasta, reserve 1/4 cup of the cooking liquid.
5. Add the pasta and reserved liquid to the frypan with the lemon juice and pesto. Stir to evenly combine.
6. Season with salt and pepper, and add the rocket. Stir over medium heat until rocket has just started to wilt.
7. Serve into bowls and sprinkle with parmesan cheese.

Serves 2