From 1 to 10

One of my friends told me that every time she cooks a new recipe, she asks her husband to rank the meal on a scale from 1 to 10. A score of 1 means he hated it and never wants to see it again, and 10 means he loved it and she nailed it.

I thought this little game was amusing so decided to ask my husband to do the same with my cooking. Quite frankly, the game only lasted for one meal since I kept forgetting to ask him…until last night. He was raving about how much he loved the meal, so I requested a rating. The Sesame Encrusted Baked Chicken Tenders and Edamame Fried Rice from Skinnytaste received a generous rating of an 8 overall, and 9.2 on the healthy scale. (Note: My husband insists there should be two rating systems since a decadent dish cannot be scored using the same metric scale as a healthier dish!)

The food tasted extra delicious since it had been quite some time since I’ve had an Asian-inspired meal. The fried rice was just as good as its restaurant counterpart, sans grease. And the chicken tenders had awesome flavor and crunch with the soy sauce and sesame seeds. There’s no doubt this meal deserved every bit of the 9.2 score!

Sesame Encrusted Baked Chicken Tenders

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 10 chicken tenders

What You Need

  • 18 ounces chicken tenderloins
  • Salt and pepper to taste
  • 2 teaspoons sesame oil
  • 2 teaspoons low sodium soy sauce
  • 6 tablespoons toasted sesame seeds (I used half black sesame seeds)
  • 1/2 teaspoons course salt
  • 4 tablespoons panko
  • Olive oil spray

What To Do

  1. Preheat oven to 425°.
  2. Spray a baking sheet with non-stick oil spray.
  3. Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko in another.
  4. Place chicken in the bowl with the oil and soy sauce, then dip chicken into the sesame seed mixture to coat well.
  5. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8 - 10 minutes. Turn over and cook another 4 - 5 minutes longer or until cooked through.

Edamame Fried Rice

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 servings

Serving Size: Just under a cup

What You Need

  • 3 cups cooked brown rice (about 1 cup uncooked)
  • 2 egg whites, scrambled
  • 1 whole egg, scrambled
  • 1 tablespoon Smart Balance oil
  • 1/2 onion, chopped
  • 2 cloves garlic, diced
  • 5 scallions, chopped, whites and greens separated
  • 1/2 cup shredded carrots
  • Cooking spray/olive oil mister
  • 1 cup ready-to-eat shelled edamame
  • 2 tablespoons low-sodium soy sauce (or more to taste)
  • Salt and fresh pepper to taste

What To Do

  1. Whisk eggs and egg whites, season with salt and pepper.
  2. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
  3. Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn.
  4. Add brown rice and stir well a few minutes to heat through.
  5. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.

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