Sesame Chicken with Sugar Snap Peas
Sesame Chicken with Sugar Snap Peas is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4
Sesame seeds add a nutty flavor to this stir-fry, which comes together quickly. As with any stir-fried dish, be sure to have all the ingredients chopped and measured before you begin cooking.
Ingredients:
- 1 1/2 lb. boneless, skinless chicken breast halves, cut into thin strips
- Salt and freshly ground pepper, to taste
- 3 Tbs. sesame seeds
- 3 Tbs. peanut oil
- 1 red bell pepper, seeded and cut into thin strips
- 1/2 lb. sugar snap peas
- 3 garlic cloves, minced
- 2/3 cup chicken broth
- 3 Tbs. soy sauce
- 2 Tbs. rice vinegar
- 1 Tbs. Asian sesame oil
- 1/4 cup chopped fresh cilantro
Directions:
Prepare the chicken
Season the chicken with salt and pepper, then sprinkle with the sesame seeds, coating the meat evenly and patting firmly so they adhere.
Cook the chicken and vegetables
In a wok or large fry pan over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add the bell pepper, sugar snap peas and garlic to the pan and stir-fry until the vegetables are barely tender-crisp, 1 to 2 minutes.
Finish the dish
Return the chicken to the pan and add the broth, soy sauce, vinegar and sesame oil. Reduce the heat to medium and simmer until the chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes.
Divide the chicken and vegetables among shallow bowls, sprinkle with the cilantro and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
Season the chicken with salt and pepper, then sprinkle with the sesame seeds, coating the meat evenly and patting firmly so they adhere.
Cook the chicken and vegetables
In a wok or large fry pan over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add the bell pepper, sugar snap peas and garlic to the pan and stir-fry until the vegetables are barely tender-crisp, 1 to 2 minutes.
Finish the dish
Return the chicken to the pan and add the broth, soy sauce, vinegar and sesame oil. Reduce the heat to medium and simmer until the chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes.
Divide the chicken and vegetables among shallow bowls, sprinkle with the cilantro and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
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Rated 5 out of
5
by
Chefin from
Perfect Meal for a Weeknight
This recipe was so quick and easy without sacrificing taste. When you're busy in the evening and don't have time for much this is perfect. I was actually surprised by the flavors. I didn't expect it to taste as good as it did. I used a 12-inch cast-iron skillet instead of a wok and followed the recipe exactly. I will definitely make this again.
Date published: 2015-02-06
Rated 5 out of
5
by
Gourmetmom from
Perfect for a weeknight meal
This is a fantastic weeknight recipe. I can't believe how quick, easy, and delicious it is. I'm not a big fan of bell peppers, so I use an onion, cut in half, and thinly sliced. I've also substituted asparagus for the snap peas. I highly recommend this recipe. I serve it with steamed white rice. Even my five year old loves it.
Date published: 2014-03-22