Sunday, April 26, 2015

Sesame Chicken with Sugar Snap Peas

IMG_7284Nothing groundbreaking here, just a delicious meal that comes together pretty easily. I had some chicken tenders I scored on sale, and sugar snap peas in my Green BEAN delivery.

We really enjoyed this meal. As I was prepping the ingredients I realized we were out of rice, so I used some rice vermicelli I randomly had in the pantry. As I said, I’m trying to get more of my quick meals on the blog for easy access, and this one fits the bill as something that comes together quick with a tasty kick.

Do you have any favorite quick fix meals to share? If it’s an original recipe, you should enter it in Grean BEAN’s #PlateProud contest. They are giving away $1200 worth of prizes spread out through 5 categories. Each category will have a winning prize pack, and a $50 runner up prize. Some of the categories include Grilling, Kid-Friendly, and Veggie Side. You have until May 22th to enter. You do NOT need a blog to enter!! For all the details, check out the contest page!


Sesame Chicken with Sugar Snap Peas

Yield: 4 servings


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

Serve with steamed rice or cooked rice noodles.


Season the chicken with salt and pepper, then sprinkle with the sesame seeds, coating the meat evenly and patting firmly so they adhere.

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.

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.

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