| Yield | |
|---|---|
| Source | Food Network Magazine, October 2010 |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | Food Network Magazine, October 2010 |
| Prep time | 1 hour |
| 5 | Tablespoon | Soy Sauce |
| 4 | Teaspoon | Sesame Oil |
| 2 | Teaspoon | Honey |
| 1 1⁄4 | Pound | Chicken Breasts (skinless, boneless, cut into 3/4-inch chunks) |
| 6 | Teaspoon | Vegetable Oil |
| 2 | Scallions (thinly sliced) | |
| 1 | Tablespoon | Ginger (peeled, grated) |
| 3 | Clove | Garlic (minced) |
| 1 1⁄4 | Cup | Chicken Broth |
| 3 | Tablespoon | Sugar |
| 3 | Teaspoon | Cornstarch |
| 1 | Tablespoon | Rice Vinegar |
| 1 | Teaspoon | Chili Paste |
| 4 | Cup | Snow Peas (trimmed) |
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 vegetable oil between batches). Transfer the chicken to a plate and wipe out the skillet.
3.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.
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 with snow peas and top with reserved scallion greens.