Sesame Chicken with Sugar Snap Peas
- 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
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).