sesame chicken with snow peas
if you’re faithful to my blog, you know that i’m not a huge fan of asian food. it’s growing on me, but i’m still not giddy over it. well, the point of this blog, for me, is to try new recipes/cooking styles and so i’m charging forward with all things new. this recipe scored a 6.5/10 on the tom scale for lack of flavor and choice of vegetable. i think i would give it a 7, because i did like the crunchiness of the peas, but this wasn’t my favorite asian dish that i’ve made. that honor goes to orange chicken.
slightly adapted from food network magazine
- 5 tbsp soy sauce
- 4 tsp toasted sesame oil
- 3 tbsp honey
- 1 lb. boneless chicken tenderloins, cut into chunks
- 6 tsp canola oil
- 2 scallions, thinly sliced
- 1 1/2 tsp ground ginger
- 3 cloves garlic, minced
- 1 1/4 c low-sodium chicken broth
- 3 tbsp sugar
- 3-4 tsp cornstarch
- 1 tbsp rice vinegar
- 1 tsp chili powder
- 2 c snow peas
- 1 pouch, uncle ben’s brown ready rice
- sesame seeds
- whisk together 3 tbsp soy sauce, 2 tsp sesame oil and honey in a bowl. toss in the chicken and marinate for 20+ minutes.
- remove the chicken from the marinade using a slotted spoon. heat 4 tsp canola oil in a nonstick skillet over medium-high heat. cook the chicken, turning once or twice, until browned, 3-5 min. transfer chicken to a plate and wipe out skillet with a paper towel.
- heat the remaining 2 tsp canola oil in the skillet. add the scallions, garlic and ginger and cook, stirring 1 min. whisk the broth, sugar, cornstarch, vinegar, chili powder and the remaining 2 tbsp soy sauce in a bowl; add to the skillet and cook, stirring until thickened, 3-4 min. stir in the remaining 2 tsp of sesame oil.
- meanwhile, cook the snow peas in a pot of water, 1-3 min.
- return the chicken to the skillet with the sauce and heat through. serve with chicken and snow peas over brown rice. top with sesame seeds and extra scallion greens.