the baker upstairs: skinny honey sesame chicken

4.14.2014

skinny honey sesame chicken

Yum

How about a healthy and delicious dinner to start off the week? This skinny honey sesame chicken is awesome! I made it last week when Geoff was working late, and was incredibly proud of myself for making an actual dinner instead of our usual Wednesday night boxed mac and cheese. As much as I love to cook, I don't usually bother if Geoff's not home, because the girls don't care and by dinner time I am usually exhausted. The girls absolutely loved this chicken, though, and cleared their plates. I loved it too!

The original recipe uses frozen popcorn chicken, but since I don't usually have that on hand, I wanted to see if I could make it with my very favorite homemade chicken nuggets. Not only did it make it much healthier, I think it made it tastier too. This is one of my favorite meals that I've had in a long time!

Skinny Honey Sesame Chicken

for the nuggets:
2 large chicken breasts, trimmed and cut into chunks
1 teaspoon olive oil
salt and pepper
1/2 cup whole wheat breadcrumbs
1/4 cup panko breadcrumbs
olive oil cooking spray

for the sauce:
3 tablespoons honey
2 tablespoons ketchup
2 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon soy sauce

sesame seeds (for garnish)
green onions (for garnish)

To make the nuggets, preheat the oven to 425. Line a baking sheet with foil. Toss chicken with olive oil and sprinkle with salt and pepper. In a shallow dish or plate, mix together breadcrumbs and panko. Place the chicken pieces in the breadcrumb mixture, and toss to coat. Place in a single layer on the prepared baking sheet, and spray with cooking spray. Bake 15-20 minutes, or until cooked through. (If you want the nuggets to be more evenly browned, turn them halfway through cooking.)

While the nuggets are baking, whisk together all the sauce ingredients in a small saucepan. Heat over medium heat until it reaches a simmer, then remove from heat. Toss with cooked nuggets and serve over rice. Sprinkle with sesame seeds and chopped green onion.

sauce adapted from Six Sisters Stuff
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