Ingredients
Equipment
Method
- 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
Ensure chicken is patted dry before marinating to allow for better flavor absorption. When browning the chicken, avoid overcrowding the skillet; working in batches ensures a proper sear and even cooking, contributing to a better texture. Wipe the skillet clean between batches to prevent burnt bits from contaminating your sauce. For the sauce, whisk the cornstarch mixture thoroughly before adding to the skillet to prevent lumps and achieve a smooth consistency. The snow peas should be steamed briefly until crisp-tender; overcooking will result in a mushy texture. Taste the sauce before serving and adjust sweetness or chili paste to your preference. A final squeeze of fresh lime juice can brighten the overall flavor profile.