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

1. whisk together 3 tbsp soy sauce, 2 tsp sesame oil and honey in a bowl.  toss in the chicken and marinate for 20+ minutes.
2. 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.
3. 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.
4. meanwhile, cook the snow peas in a pot of water, 1-3 min.
5. 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.

enjoy!