Sesame Chicken Stir Fry


For the Chicken:
1 large egg white
2 tsp cornstarch
½ tsp salt
1 pound chicken breast, but into thin strips
1 Tbsp avocado oil

For the Sauce:
2 Tbsp rice wine
2 scallions, sliced
1 Tbsp cider vinegar
1 Tbsp reduced sodium soy sauce
2 tsp black bean sauce (in Asian Food section at the grocery store)
1 Tbsp honey
1 tsp dark sesame seed oil
½ tsp freshly ground black pepper

For the Vegetables:
1 Tbsp + 1 tsp sesame seeds
2 tsp avocado oil
2 carrots, shreaded
1 c snow peas, trimmed, and cut
1 tsp reduced sodium soy sauce

For Serving:
3 c cooked brown rice


  1. Whisk together egg white, corn starch, and salt in medium bowl. Toss chicken in mixture to coat. Chill while preparing other ingredients.
  2. Stir all sauce ingredients together in a small bowl.
  3. Heat large sauté pan over medium-high heat and add 1 Tbsp oil. Add chicken in single layer and brown 4 min. Remove chicken.
  4. Reduce heat to medium-low. Add sesame seeds to same pan and toast for 1 min, until fragrant and golden. Add water to unstick from pan.
  5. Raise heat to medium-high, swirl 2 tsp oil in pan, add vegetables, and stir fry for 2 min, adding soy sauce halfway through.
  6. Add sauce and cook for 30 min. Stir chicken in to reheat.
  7. Spoon over rice.