Asian Style Chicken with Carrots and Snow Peas

Asian Style Chicken with Carrots and Snow Peas

I love this dish so much I talked my friend from Japan to teach me how to make it from scratch. This is actually her grandmother's recipe, which she graciously gifted me for use on this blog. Thank you Karin.

Ingredients

5 tablespoons soy sauce

4 teaspoons sesame oil

2 teaspoons honey

1 1/4 pounds skinless, boneless chicken breasts; cut into 3/4-inch chunks

6 teaspoons canola oil

2 scallions, thinly sliced

1 tablespoon grated fresh ginger

3 cloves garlic, minced

1 1/4 cups chicken broth

3 tablespoons sugar

3 to 4 teaspoons cornstarch

1 tablespoon rice vinegar

1 teaspoon chili paste

4 cups snow peas, trimmed

2 cups Carrots, julienne

Cooked rice, for serving (optional)

2 tablespoons peanuts

Directions

Combine 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Add the chicken and marinate 30 minutes.

Over medium-high heat, heat 2 teaspoons canola oil in a skillet. Remove the chicken from the marinade and cook in 2-3 batches; turning a few times, until browned, 3 to 5 minutes (add 2 teaspoons canola oil in between batches). Transfer the chicken to a warming plate and set aside. Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, ginger, garlic and cook, stirring, 1 minute. Meanwhile, in a mixing bowl, combine chicken 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 your snow peas in a few inches of boiling water until crisp and tender, 3 minutes. You want them to be slightly crunchy, but not over cooked.

Return your chicken to the pan with the sauce and mix thoroughly. Serve the chicken and snow peas over brown rice, if desired. Top with the peanuts and serve. Enjoy.

ALLERGY Note: Be sure to confirm with your guests if anyone is allergic to peanuts before finalizing this dish. If you have any guests who are allergic to peanuts, do not add any to their plate. Many cooks throw the peanuts into the pan just before removing mixture and plating up to serve. I prefer to add at the end to ensure my guests do not get ill or have an allergic reaction.