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Sesame Chicken with Snow Peas

This take on the popular sweet-and-savory Chinese-American dish skips the deep-frying, and instead gives the chicken a quick marinade in soy and honey. Steamed snow peas and brown rice round out the meal.
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Cook Time 40 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Chinese
Servings 4 people
Calories 1912.9 kcal

Equipment

  • 1 Medium Bowl For marinating and whisking sauce
  • 1 Nonstick Skillet For cooking chicken and sauce
  • 1 Slotted Spoon For handling chicken
  • 1 Whisk For combining marinade and sauce ingredients
  • 1 Steamer Basket For cooking snow peas

Ingredients
  

Main

  • 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

Instructions
 

  • Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss 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.

Notes

1. For best flavor, ensure the chicken marinates for the full 20 minutes; this allows the soy sauce, sesame oil, and honey to penetrate the meat. 2. When browning the chicken, avoid overcrowding the skillet. Cooking in batches ensures a good sear and prevents the chicken from steaming. 3. Whisk the cornstarch mixture thoroughly before adding it to the skillet to prevent lumps and ensure a smooth, thickened sauce. 4. Monitor the snow peas closely while steaming; they should be crisp-tender, not mushy, to retain their vibrant color and texture. 5. Garnish generously with toasted sesame seeds and fresh scallion greens for enhanced flavor and visual appeal.