Sesame Chicken With Gingery Bok Choy

Photo by  Quentin Bacon
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 434 calories
    • Fat 22 g
    • Sat Fat 2 g
    • Cholesterol 94 mg
    • Sodium 831 mg
    • Protein 41 g
    • Carbohydrate 15 g
    • Fiber 2 g


  1. Check 2 large egg whites
  2. Check 1/4cup sesame seeds
  3. Check 1/4cup plus 1 teaspoon cornstarch
  4. Check kosher salt and black pepper
  5. Check 8 small chicken cutlets (1 1/4 pounds total)
  6. Check 4tablespoons canola oil
  7. Check 1/4cup low-sodium soy sauce
  8. Check 1tablespoon grated fresh ginger
  9. Check 2teaspoons sugar
  10. Check 6 heads baby bok choy (about 1 pound), quartered
  11. Check 1 jalapeño (preferably red), sliced (seeded for less heat, if desired)


  1. In a bowl, whisk the egg whites, sesame seeds, ¼ cup cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Dip the chicken in batter and shake off excess.
  2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken.
  3. Cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
  4. In a small bowl, combine the soy sauce, ginger, sugar, 1 tablespoon water, and remaining teaspoon cornstarch.
  5. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the bok choy and cook, turning, until just starting to soften, 1 to 2 minutes.
  6. Add the soy sauce mixture and jalapeño and cook until liquid has thickened slightly and bok choy is tender, 3 to 4 minutes. Serve with the chicken.