Photo: Sesame Chicken With Snow Peas Recipe
Ingredients
- 5 tablespoons low-sodium soy sauce
- 4 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
- 6 teaspoons canola oil
- 2 scallions, thinly sliced
- 1 tablespoon grated peeled ginger
- 3 cloves garlic, minced
- 1 1/4 cups low-sodium chicken broth
- 3 tablespoons sugar
- 3 to 4 teaspoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste
- 4 cups snow peas, trimmed
- Cooked brown rice, for serving (optional)
- 2 tablespoons toasted sesame seeds
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 canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
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, 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 the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.
Per serving: Calories 390; Fat 17 g (Saturated 3 g); Cholesterol 90 mg; Sodium 700 mg; Carbohydrate 23 g; Fiber 3 g; Protein 35 g
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 34 reviews
By armyJAGwife
on January 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good! Agree that you need to dissolve the cornstarch before it hits the heat. It gets gloppy if you don't!
By majorsky
Elk Grove, CA
on January 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good. It takes a little time to go through all the steps, but it's not a hard recipe. It's just like a dish you'd get at a good Chinese restaurant, except without the MSG and all the bloating sodium. One tip: Mix the broth, chili paste, etc. first and add the cornstarch at the last second, stirring the mixture well before putting in the skillet. If you let the cornstarch sit in the mix for a few minutes, it will turn into concrete on the bottom.
By crbortoli
on January 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
For whatever reason my does not look like the picture... and for what ever reason it doesnt seem to turn out right. But the chili paste is really good and does give it a good flavor!
Read all 34 reviews