Thursday, December 16, 2010

Thursday Edibles - Sesame Chicken with Sugar Snap Peas

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!

Sesame Chicken
Active time: 40 min
Total time: 1 hour
Serves: 4

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.