This delicious recipe is quick and easy to make! The original recipe, from October 2010 issue of Food Network Magazine, called for snow peas; I prefer sugar snap peas, which turned out delicious!
Active time: 40 min
Total time: 1 hour
5 tablespoons 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 or olive oil
2 scallions, thinly sliced
1 tablespoon grated peeled ginger
3 cloves garlic, minced
1 1/4 cups chicken broth
3 tablespoons sugar
3-4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
4 cups sugar snap peas, trimmed
1. Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinade for at least 20 minutes.
2. Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola or olive oil in a nonstick skillet over medium-high heat. cook the chicken in 2 batches, turning once or twice, until browned, 3-5 minutes (add 2 more teaspoons oil between batches). Transfer the chicken to a plate.
3. Heat the remaining 2 teaspoons oil in a skillet. Add the scallions, rserving 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, 3-4 minutes. Stir in the remaining 2 teaspoons sesame oil.
4. Meanwhile, cook the peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2-3 minutes. Alternatively, blanch them in boiling water for 2 minutes.
5. Return the chicken to the skillet with the sauce and heat through. Serve the chicken and peas over brown rice, if desired. Top with sesame seeds and reserved scallion greens.