1 1/4 pound chicken breast, cut into 3/4 inch chunks
6 teaspoons canola oil
2 scallions, sliced
1 tablespoon grated peeled ginger
3 garlic cloves, minced
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
4 cups snow peas, trimmed
Cook brown rice, for serving (optional)
2 tablespoons toasted sesame seeds
Instructions
Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil, and the honey
in a bowl. Toss in the chicken and marinate 20 minutes.
Whisk together chicken broth, sugar, cornstarch, rice vinegar, chili
paste, and the remaining 2 tablespoons soy sauce in a bowl. Set
aside.
Remove the chicken from the marinade using a slotted spoon. Heat 2
teaspoons canola oil in a nonstick skillet over medium-high heat.
Cook the chicken in 2 batches, turning once or twice, until browned,
3 to 5 minutes. (Add 2 more teaspoons canola oil between batchces)
Transfer the chicken to a plate and wipe out skillet.
Heat the remaining 2 teaspoons canola oil in skillet. Add the
scallions. Add ginger and garlic and cook, stirring, 1 minute.
Whisk reserved sauce once more before pouring into pan, cook and
stir until thickened, 3 to 4 minutes. Stir in the remaining 2
teaspoons sesame oil.
Meanwhile, cook the snow peas in a steamer basket set over a few
inches of boiling water until crisp-tender, 2 to 3 minutes.
Return the chicken to the skillet with the sauce and heat through.
Serve the chicken and snow peas over brown rice, top with sesame
seeds.
Originally Submitted
11/2/2010
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