• 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

Rice

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

All rights reserved©

#entree

40 views

Recent Posts

See All

Tuna Salad with Black Radishes

Substituting autumn's spicy black radishes for celery in tuna salad is a tasty crunch variation. Unlike celery, they have a very low water content so you won't end up with watery mayo at the bottom of

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now