Sesame Chicken
Rice and Carrot-Cucumber Salad
Ingredients
- ¾ lb boneless, skinless chicken thighs
- 2 tsp olive oil
- 1 clove garlic, minced
- 2 Tbsp low-sodium soy sauce
- 2 tsp honey
- 2 tsp cornstarch
- 2 tsp water
- 2 tsp sesame seeds
- 1 green onion, cut in thin strips
Instructions
- Cook chicken in hot oil in a skillet over medium-high heat 5 minutes. Add garlic; cook 2 minutes or until fragrant. Stir in soy sauce and honey.
- Whisk together cornstarch and water. Add cornstarch mixture to skillet, and cook 4 to 5 minutes or until sauce begins to thicken. Sprinkle with sesame seeds and onion.
Side Dish Ingredients
- ½ cup long-grain white rice
- 3 Tbsp rice wine vinegar
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 1¾ cups shredded carrots
- ½ cup thinly sliced English cucumber
- ¼ cup sliced red onion
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, whisk together vinegar, honey, and oil in a bowl. Add carrots, cucumber, and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
308
|
274
|
582
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 10 | 51 | 61 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 741 | 37 | 778 |
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