Sesame Chicken with Snow Peas
Total Time: 1 hourYield: 4 Servings
Source: Food Network Magazine, October 2010
Category: Poultry
Ingredients
5 tablespoons Soy Sauce4 teaspoons Sesame Oil
2 teaspoons Honey
1 1⁄4 pound Chicken Breasts (skinless, boneless, cut into 3/4-inch chunks)
6 teaspoons Vegetable Oil
2 whole Scallions (thinly sliced)
1 tablespoon Ginger (peeled, grated)
3 cloves Garlic (minced)
1 1⁄4 cup Chicken Broth
3 tablespoons Sugar
3 teaspoons Cornstarch
1 tablespoon Rice Vinegar
1 teaspoon Chili Paste
4 cups Snow Peas (trimmed)
Directions
- Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.
- 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 vegetable oil between batches). Transfer the chicken to a plate and wipe out the skillet.
- Heat the remaining 2 teaspoons vegetable 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, stirring, 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 with snow peas and top with reserved scallion greens.