Skillet Honey Sesame Chicken And a Sesame Chicken Salad

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• 4 each egg whites
  Ingredient note

  Source: 4 egg whites
• 4 Tbsp + 4 tsp cornstarch
  Ingredient note

  Source: 4 Tbsp cornstarch; Source: 4 tsp cornstarch
• 1 lb chicken breast, (cut into 2” pieces)
  Ingredient note

  Source: 1 lb chicken breast, (cut into 2” pieces)
• 4 tsp sesame oil (or frying oil of choice)
  Ingredient note

  Source: 4 tsp sesame oil (or frying oil of choice)
• 1 c chicken stock (we prefer low sodium)
  Ingredient note

  Source: 1 c chicken stock (we prefer low sodium)
• 4 Tbsp honey
  Ingredient note

  Source: 4 Tbsp honey
• 4 tsp soy sauce
  Ingredient note

  Source: 4 tsp soy sauce
• 2 each garlic cloves, (minced)
  Ingredient note

  Source: 2 garlic cloves, (minced)
• 4 Tbsp sesame seeds
  Ingredient note

  Source: 4 Tbsp sesame seeds
• 2 tsp ginger
  Ingredient note

  Source: 2 tsp ginger
• 1/8 tsp red pepper flakes
  Ingredient note

  Source: 1/8 tsp red pepper flakes
• 2 Tbsp apple cider vinegar
  Ingredient note

  Source: 2 Tbsp apple cider vinegar
• 4 c cabbage, (shredded about ¼ medium head)
  Ingredient note

  Source: 4 c cabbage, (shredded about ¼ medium head)
• 2 each carrots, (shredded a vegetable peeler works well to get nice long strands that mimic the cabbage)
  Ingredient note

  Source: 2 carrots, (shredded a vegetable peeler works well to get nice long strands that mimic the cabbage)
• 1/2 each red onion, (sliced)
  Ingredient note

  Source: 1/2 red onion, (sliced)

1. In a medium bowl, whisk together egg whites and 2 Tbsp cornstarch until dissolved.
2. Heat oil in a medium, non-stick frying pan with high sides over medium-high heat.
3. Dip chicken pieces in egg mixture and place in frying pan. Cook, turning once until chicken is white and firm (6-8 minutes per side).
4. Remove chicken from frying pan to a plate lined with a paper towel.
5. Reduce heat to low and pour chicken stock into the just emptied frying pan. Scrape the edges to loosen any stuck pieces of egg or chicken. Add honey, soy sauce, garlic, sesame seeds, ginger and red pepper flakes.
6. Increase the heat to medium and heat the mixture until it begins to simmer, stirring occasionally (8-10 min).
7. In a small bowl, mix together vinegar and 2 tsp cornstarch until dissolved.
8. Increase the heat to medium high and pour cornstarch mixture into the frying pan. Simmer until sauce has thickened (3-5 min).
9. Add chicken and cook to heat through (3-5 min).
10. Prepare your salad bed of cabbage, carrots, and red onions. Top with warm chicken and sauce.