Sesame Chicken With Snow Peas

By june

Ingredients

• 5 tbsp low-sodium soy sauce
• 4 tsp toasted sesame oil
• 2 tsp honey
• 1 1/4 lbs skinless, boneless chicken breasts, cut into 3/4-inch chunks
• 6 tsp canola oil
• 2 scallions, thinly sliced
• 1 tbsp grated peeled ginger
• 3 cloves garlic, minced
• 1 1/4 cups low-sodium chicken broth
• 3 tbsp sugar
• 3 to 4 tsp cornstarch
• 1 tbsp rice vinegar
• 1 tsp chili paste
• 4 cups snow peas, trimmed
• Cooked brown rice, for serving (optional)
• 2 tbsp toasted sesame seeds

Details

Servings 4

Preparation

Step 1

Whisk 3 tbsp soy sauce, 2 tsp sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.
Remove chicken from the marinade using a slotted spoon Heat 2 tsp 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 tsp canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
Heat the remaining 2 tsp 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 tbsp soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 tsp 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, if desired. Top with the sesame seeds and reserved scallion greens.

Per serving: cal 390; fat 17g (sat 3g); chol 90mg; sod 700mg; carbs 23g; fiber 3g; prot 35g