Wednesday, September 12, 2007

Chinese chicken

I was a lucky kid. Growing up, the family of one of my closest friends happened to own one of the best Chinese restaurants in the Chicago area. I ate their food at least once a week, resulting in the consumption of a lot of Mongolian beef, Mu Shu pork, Orange chicken and Sesame chicken.
That consumption eventually slowed down. First, my friend's family - tired of the stress and long hours - closed down the restaurant. Second, I discovered an array of other tasty ethnic foods, particularly Middle Eastern and Indian. And probably the most important reason? I saw a report from the Center for Science in the Public Interest that determined how unhealthy Chinese food could really be. Sesame chicken, for example, can pack more than 1,000 calories and 70 grams of fat.
Who would have thunk it? Chinese food always seemed so healthy, what with the focus on vegetables and rice.
The good news is, though, there are now a number of low-cal, low-carb Chinese food recipes surfacing each day. Here is one featuring a Chinese sea bass that only runs about 270 calories.

A few other tips:
If you are at a Chinese restaurant, you can cut down on the fat by asking for your food steamed or with little-to-no oil. Also choose brown rice instead of white and watch how much sauce you use.

Here's another recipe - courtesy of - to whet your appetite.

1/2 cup raw sesame seeds
1/8 cup sesame oil
1 1/2 cups unflavored bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1/8 teaspoon nutmeg
1/4 cup SPLENDA® Brown Sugar Blend
1/4 cup sesame oil
1/4 cup vegetable oil
1 1/2 pounds chicken breast, cubed

1. Combine the raw sesame seeds with the 1/8 cup of sesame oil and microwave for 2 minutes.
2. Mix the roasted sesame seeds with the bread crumbs, salt, pepper, dry mustard, nutmeg and SPLENDA® Brown Sugar Blend. Set aside.
3. Heat a large frying pan or wok with the 1/4 cup of sesame oil and the vegetable oil.
4. Dredge the chicken pieces in the bread crumb mixture so that they are evenly coated.
5. Drop the chicken into the hot pan and cook over medium heat.
6. Cook for 5-6 minutes or until golden brown on each side.
7. Remove from the oil with a slotted spoon and drain on paper towels. Serve immediately with rice, noodles or vegetables and assorted mustards for dipping.

540 Calories, 32g fat, 30g carb


Anonymous said...

I agree, Brit was awful. Her performance was awful. She, however, did not look as bad as the press is saying and it is frustrating for me, a woman who is constantly trying to eat healthy and be healthy, that society rips people apart for being normal and idolizes unnatural body structures. Seriously!

There was an episode of Sex and the City where the girls are in Atlantic City for the weekend. Miranda had had her son recently and was battling with body image for the first time in her life. An annoying, rude, obnoxious fat guy wanted her seat at the table and said to her, "move it, fat a**" which, obviously, infuriated the girls. They responded, "she's just had a baby," to which Miranda followed up, "Yeah, I've just had a baby. What's your excuse?"

I don't need to go into the whole double standard for men and women regarding body weight and all that, but at the same time, Britney would still have looked fine, and normal, even if she didn't have the "just had a baby" excuse.

Those are my thoughts. Thanks for posting and thanks for listening :)

Katie said...

Amen, sister! I know the whole double-standard thing angers a lot of women I know.

Thanks for your insight and comments!