Sesame Chicken with snow peas
- 5 tablespoons low sodium soy sauce
- 4 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 1/4 pounds skinless, boneless chicken breast cut into chunks
- 6 teaspoons canola oil
- 2 scallions, sliced
- 1 tablespoon grated peeled ginger
- 3 cloves garlic, minced
- 1 1/4 cups low sodium chicken broth
- 3 tablespoons sugar
- 3 to 4 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste
- 4 cups snow peas, trimmed
- cooked brown rice, for serving
- 2 tablespons toasted sesame seeds
1. Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.
2. 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 batches. Transfer the chicken to a plate and wipe out the skillet.
3. Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl. Add to the skillet and cook stiring until thickened. 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
4. Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp tender, 2 to 3 minutes.
5. Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice. Top with the sesame seeds and reserved scallions.