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Combine the ingredients for the sauce and set aside.
In a medium bowl, whisk egg whites until frothy. Add chicken, cornstarch, salt and white pepper and toss to coat.
Heat a wok or large frying pan over high heat and add a tablespoon of oil. Once the oil is hot, add in the broccoli. Toss the broccoli to coat in the oil, then cook until caramelized, about 5 to 6 minutes. Transfer the broccoli to a clean platter.
Add another teaspoon to tablespoon of oil to the wok. When it's hot, add in both the onions and red peppers and a pinch of kosher salt. Toss and cook until the edges are caramelized and the vegetables are softened but still firm. Transfer the bell peppers and onions to the platter with the broccoli.
Reduce heat to medium-high and place have of the chicken into the hot wok (adding more oil if needed) and cook 6 to 7 minutes before turning and continuing to cook until chicken is no longer pink. Transfer to a clean plate and repeat with the second batch.
Once the second batch of chicken is cooked, add the first batch back into the wok along with the sauce. Bring to a boil and pour in the cornstarch slurry. Reduce heat to medium and cook until the sauce thickens. Add vegetables back in with the sesame seeds.
Serve ginger sesame chicken over cooked rice and sprinkle with sliced green onions, chopped cilantro and extra sesame seeds if desired.