• Liz Talley - Urban Graze

Sesame Chicken and Sugar Snap Peas

1 skinless, boneless chicken breast, cut into strips

Salt and pepper

2 Tbsp. sesame seeds

1 Tbsp. peanut oil

1/2 red bell pepper, cut into long thin strips– optional

2 c. trimmed snap peas

1 clove garlic, pressed or minced

1/2 c. chicken broth

2 Tbsp. soy sauce

1½ Tbsp. rice vinegar

2 tsp. toasted sesame oil

2-3 Tbsp. snipped parsley or cilantro


Season the chicken strips with salt, pepper and sesame seeds. Press firmly to make the seeds stick to the chicken.

Cook the chicken in peanut oil over medium-high heat about 3-4 minutes, stirring to brown all sides. Remove chicken and set aside. To the same pan, add peppers, peas and garlic and saute 1-2 minutes (add a drizzle more peanut oil if needed).

Put chicken strips back in, along with broth, soy sauce, vinegar, and sesame oil. Reduce heat and simmer until sauce is somewhat reduced, about 2 minutes more.

Serve over rice and garnish with parsley or cilantro.

Recipe created or adapted by Liz Talley, Urban Graze

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