Sesame Chicken With Gingery Bok Choy

Serves 4

Hands-on Time: 25m

Ingredients

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

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Sesame Chicken With Gingery Bok Choy(Continued)

Directions

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.

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