Sesame Chicken With Ginger And Snow Peas

Sesame Chicken with Ginger and Snow Peas is a delicious and flavorful stir-fry dish. Thinly sliced chicken breasts are marinated in a mixture of soy sauce, sesame oil, and rice vinegar, infusing them with a savory and tangy flavor. The dish also features the crunch of snow peas and the aromatic kick of fresh ginger.

The scallions and snow peas are cooked together with ginger, creating a vibrant and fragrant base for the dish. The marinated chicken is then added to the pan, along with a ketchup-based sauce that adds a hint of sweetness and depth of flavor. The dish is finished with a sprinkling of toasted sesame seeds, adding a nutty and crunchy element.

This sesame chicken stir-fry is a perfect combination of tender chicken, crisp snow peas, and aromatic ginger. It’s a quick and easy dish that brings together a delightful mix of flavors and textures. Serve it with steamed rice or noodles for a complete and satisfying meal.

SERVES: 4

INGREDIENTS:

1 to 11/4 lb. boneless, skinless chicken breasts (2 to 3), very thinly sliced on the diagonal
2 Tbs. soy sauce
1 Tbs. Asian sesame oil
1 Tbs. plus 1 tsp. rice vinegar
2 Tbs. ketchup
8 scallions
6 oz. snow peas, trimmed (about 11/2 cups)
2 Tbs. minced fresh ginger
3 Tbs. canola oil
2 Tbs. lightly toasted sesame seeds

INSTRUCTIONS:

In a large bowl, toss the chicken with 1 Tbs. of the soy sauce, 11/2 tsp. of the sesame oil, and 1 tsp. of the rice vinegar.
In a 1-cup liquid measuring cup or another bowl, combine 1/4 cup water with the ketchup and the remaining 1 Tbs. soy sauce, 1 Tbs. vinegar, and 11/2 tsp. sesame oil.
Trim the scallions and separate the dark green tops from the light green and white bottoms. Slice the tops into 2-inch pieces and the bottoms into thin rounds. Combine both in a medium bowl with the snow peas and ginger.
Heat 11/2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the chicken and cook, stirring occasionally, until it loses most of its raw appearance, 1 to 2 minutes. Transfer to a large plate.
Add the remaining 11/2 Tbs. oil and the scallions, snow peas, and ginger and cook, stirring occasionally, until the ginger and scallions start to brown, about 2 minutes.
Return the chicken to the pan and add the ketchup mixture and half of the sesame seeds. Cook, stirring, until the chicken is cooked through and the snow peas are crisp-tender, 2 to 3 minutes. Transfer to a platter, sprinkle with the remaining sesame seeds, and serve.

NUTRITIONAL INFORMATION:

PER SERVING

310 CALORIES | 26G PROTEIN | 10G CARB | 19G TOTAL FAT | 2.5G SAT FAT |
9G MONO FAT | 6G POLY FAT | 65MG CHOL | 800MG SODIUM | 2G FIBER

NOTE:

Before cutting the chicken, freeze it for 10 minutes so that it firms up, making it easier to slice thinly.

MORE ABOUT SNOW PEAS:

Snow peas are a variety of pea that’s eaten pod and all while the pods are still thin and tender. They cook very quickly and take well to blanching, steaming, and, of course, stir-frying. Snow peas pair well with scallions, toasted sesame seeds, ginger, shellfish, and rich nut oils.

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