Ingredients Meat & Poultry Chicken Chicken Breast Recipes Lighter Sesame Chicken 3.7 (332) 51 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 2, 2020 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 Say "open sesame" to a Chinese-restaurant classic that's no longer a guilty pleasure. This chicken is sauteed in a little oil instead of deep fried. The less-sweet sauce has fewer calories than a standard recipe, and, nutritionally, brown rice beats white. Ingredients ¾ cup brown rice 3 tablespoons honey 2 tablespoons sesame seeds 2 tablespoons soy sauce 1 garlic clove, finely chopped or crushed with a garlic press 2 large egg whites ¼ cup cornstarch 1 ½ pounds boneless, skinless chicken breast halves, cut into 2-inch chunks Coarse salt and ground pepper 2 tablespoons vegetable oil, such as safflower 4 scallions, thinly sliced 1 ½ pounds broccoli, cut into large florets, stems peeled and thinly sliced Directions Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat. In a large nonstick 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. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat. Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice. Anna Williams Print