Some of the greatest things about food blogging is looking at what other people have made and getting inspired. Or feeling challenged to try things. Or being discouraged because of food choices I have made – like not eating chocolate and so wanting to try every chocolate thing out there! This recipe was inspired by Pinterest, and reading over recipes for sesame chicken. One thing they all had in common? No veggies. I couldn’t do that! No veggies? Really? Well I went against the grain for this vegan and gluten-free Sesame Chicken w/Roasted Veggies and brown rice.

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Gonna tell you – I have never had sesame chicken before, like ever. When we would go to Chinese restaurants when I was younger I always got the same thing – pork fried rice, bbq pork, fried shrimp, and sweet and sour pork…guess I just loved pork? And weight gain – that’s a lot of food. But, as usual when I was growing up, I did not ever try anything new with food. I was in the mood for stir fry, like always, but wanted to try something new and after seeing the many sesame chicken recipes on Pinterest I knew it was time to give it a try.

The main problem with all of those sesame chicken recipes – besides not being vegan – was that there were no veggies in any of the recipes! All those sesame recipes and all any of them had was chicken and rice. How they could not have any veg, I have no idea. So I of course had to add the veggies somehow. The easiest way to do that? Buy a huge bag of frozen Asian style stir fry veg, defrost it overnight, and then roast with salt, pepper, and garlic salt. Easiest and yummiest thing ever. One caveat about the veggies is that when they defrost they will give out a ton of liquid. I had left it in the sink most of the afternoon then tossed it into the fridge overnight. Mistake. Defrosted liquid all over the bottom of the fridge. Next time I will either leave it in the sink overnight or put the bag on a pan to catch the liquid.

Sesame Chicken w/Roasted Veggies, 6 servings

Beyond Meat Lightly Seasoned Chicken Strips, chopped small
2 Tbsp Cornstarch
1/4 Tsp Salt
1/4 Tsp Black Pepper
2 Tbsp Water
1 Tbsp Bertolli Light Tasting Olive Oil

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Sesame Sauce
1 Tbsp Cornstarch
1 Tbsp Sesame Oil
1/2 C Water
1 Tsp Garlic Powder
1 Tsp Dried Chopped Onion
2 Tsp Ginger
1 Tbsp Wholesome Sweetener Dark Brown Sugar
1 Tbsp Rice Vinegar
2 Tbsp Kikkoman Gluten-Free Soy Sauce
1 Tbsp Sesame Seeds

1 Large Bag Asian Stir Fry Vegetable Cuts
1 Tbsp Bertolli Light Tasting Olive Oil
1 Tsp Black Pepper
1 Tsp Garlic Powder

2 C Minute Brown Rice
1 Tsp Kikkoman Gluten-Free Soy Sauce
1/8 Tsp Salt
1/2 Tsp Pepper
1/2 Garlic Powder

1. Defrost frozen veggies overnight in sink or in fridge on a baking sheet to catch liquid.
2. Set oven to 375 degrees. Spread defrosted veggies over two parchment covered baking sheets. Sprinkle oil and spices over both sheets and and mix with fingers.
3. Bake for twenty minutes then mix. Bake for 20 more minutes.
4. Make brown rice as directed on box, adding the soy sauce and spices to water.
5. Chop chicken into small pieces.
6. Add chicken to a small bowl and dump in cornstarch, salt, pepper and water.
7. Saute on medium in one tablespoon olive oil until brown.
8. In same small bowl add the sesame sauce ingredients.
9. Add sauce to pan once chicken is browned. Keep stirring once poured as the sauce will thicken pretty quick. Keep on low heat while cooking.
10. Portion out and enjoy!

Stats:
Calories: 393
Total Fat: 14g
Sodium: 1270mg
Carbs: 45g
Protein: 21g