I find that now that my kids are getting older and have more after-school activities, I don't have the time that I used to have for prepping, cooking, and serving dinner - especially on weeknights. For the past couple of months, there have been more times than not that we don't wind up eating dinner until 7:30 or later on a school night. That is not ideal. So, I've had to take a little time early in the day to map out a plan.
That plan usually includes prepping early and sometimes even cooking early (with plans to reheat when we walk in the door at 6:30). I won't lie, I've given in the allure of take-out now and again, as well. But recently, I was introduced to something that makes getting dinner on the table on busy weeknights a snap - Campbell's Dinner Sauces. With skillet sauce flavors like Thai Green Curry, Chicken Marsala, and Scampi, you could potentially have dinner on the table in 15 minutes flat. That's from start to finish, people!
But back to their skillet sauces, though eventually I will try them all, I started out with the Toasted Sesame with Garlic and Ginger. I made this after we were home for the night, and yet, I still had some daylight outside. THAT is a victory in my book. I couldn't decide between noodles and rice, so I left that up to the kids. They chose rice. I also had a head of butter lettuce in the crisper, which I used as an alternative to the starch; it turned out to be my favorite way to eat this chicken.
Don't stress yourself out, we all try to get through our days and feed our families in the best way we can. Sometimes, we need a little shortcut. Campbell's is providing us with just such a shortcut with their Dinner Sauce options. Plus, they contain minimal ingredients (check out the labels).
Toasted Sesame Honey Chicken
by
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Keywords: stir-fry entree chicken sesame seeds
Ingredients (serves 4-6)
- 4 egg whites
- 1/2 cup cornstarch
- 2-1/2 pounds boneless, skinless chicken breasts, cut into 1" chunks
- salt
- freshly ground pepper
- 2 tablespoons vegetable oil
- 2 (4 ounce) pkgs. Campbell's Toasted Sesame Skillet Sauce
- 1 tablespoon honey
- big pinch crushed red chile flakes
- 1/4 cup sesame seeds, lightly toasted
- 1/4 cup chopped fresh cilantro
- 6 scallions, thinly sliced
- cooked rice or noodles, optional
- butter lettuce leaves, optional
Instructions
Whisk the egg whites and cornstarch together in a large bowl. Add the cubed chicken and good smattering of salt and pepper; toss to coat.
Heat 1 tablespoon of the oil in a large, wide, deep-sided nonstick skillet over medium-high heat. Lift about 1/2 of the chicken out of the bowl, allowing excess batter to fall back in to the bowl. Put the chicken into the hot oil and cook, stirring, until golden on the outside, and cooked through on the inside, 6-8 minutes. Lift chicken out and set on a rimmed plate or dish. Repeat with remaining half of oil and chicken.
Add the sauce, honey, and chile flakes to the now empty pan, and heat until it starts to bubble. Set the chicken back into the sauce and toss to coat. Remove from heat. Scatter the sesame seeds, cilantro, and scallions over the top.
Scoop the chicken over cooked rice or noodles, or into butter lettuce leaves to make lettuce wraps. Serve some roasted, steamed, or stir-fried veggies along with it.
