Serves 4

Hands-on Time: 25m

Total 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 jalapeno (preferably red), sliced (seeded for less heat, if desired)

Directions

1. In a bowl, whisk together the egg whites, sesame seeds, ¼ cup of the cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Dip the chicken in the batter and shake off the excess.

2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining chicken.

3. In a small bowl, combine the soy sauce, ginger, sugar, 1 tablespoon water, and the remaining teaspoon of cornstarch.

4. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the bok choy and cook, turning, until just beginning to soften, 1 to 2 minutes. Add the soy sauce mixture and jalapeño and cook until the liquid has thickened slightly and the bok choy is tender, 3 to 4 minutes. Serve with the chicken.

Tip

Try this light sesame batter on shrimp, fish, or thin cuts of pork.

Nutritional Information

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