Sesame Chicken With Snow Peas - cooking recipe

Ingredients

5 tablespoons low sodium soy sauce
4 teaspoons toasted sesame oil
2 teaspoons honey
1 1/4 lbs boneless chicken, cut into 3/4-inch chunks
6 teaspoons canola oil
2 green onions, sliced thin
1 tablespoon fresh ginger, grated
3 garlic cloves, minced
1 1/4 cups low sodium chicken broth
3 tablespoons sugar
3 -4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
4 cups snow peas
brown rice, for serving
toasted sesame seeds, for garnish

Preparation

Whisk together 3 tablespoons soy sauce, 2 teaspoons sesame oil, and honey; toss in the chicken and marinate 20 minutes.
Heat 2 teaspoons of the oil in a skillet over medium high heat; brown chicken in batches (discard marinade), about 3 to 5 minutes each, adding oil between batches.
Transfer chicken to a plate and wipe out skillet.
Add 2 teaspoons oil, cook green onions (reserve some of the green tops for garnish), ginger, and garlic and cook 1 minute.
Whisk together broth, sugar, cornstarch, vinegar, chili paste, and remaining 2 tablespoons soy sauce; add to skillet.
Cook until it thickens, about 3 to 4 minutes; stir in sesame oil.
Meanwhile, steam snow peas in a steamer basket placed over boiling water, until crisp tender, about 2 to 3 minutes.
Return chicken to skillet to heat through.
Serve over brown rice, with snow peas on the side.
Garnish with reserved green onions and sesame seeds.