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Sesame Chicken with Snap Peas
Rachel Kim

Sesame Chicken with Snap Peas

Bite-size chicken cooks quickly enough to keep snap peas crisp, and a soy-sesame glaze clings without becoming candy-sweet. Have the sauce mixed before the skillet gets hot. Total time: 33 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 8 oz sugar snap peas
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 2 tsp sesame seeds

Method
 

  1. Toss the chicken with the cornstarch until no dry patches remain.
  2. Heat the vegetable oil in a large skillet over medium-high heat and cook the chicken for 7 to 9 minutes, turning until browned and 165°F inside.
  3. Add the snap peas and cook for 2 minutes, keeping them bright green and crisp.
  4. Whisk the soy sauce, vinegar, honey and sesame oil, pour it into the skillet and toss for 1 to 2 minutes until glossy.
  5. Remove the skillet from the heat and scatter the sesame seeds over the chicken and snap peas.