Sesame Chicken with Snow Peas

Have I mentioned how we love Asian food?  Well at least Doug and I do.  The kids could really do without but I force them to eat it.  It's good for them to broaden their horizons.  Plus, since most of my kids are boys they will have to deal with foreign foods while on their missions so they might as well get use to it now.  Anyway, I get the Food Network Magazine and most times there are only a couple of recipes I want to try.  Not so with this months.  I have over 20 to try and the good ones will make an appearance here.  The first is Sesame Chicken with Snow Peas by Ellie Krieger.  Very authentic in taste and yummy to boot.

5 Tbsp soy sauce

2 tsp sesame oil

2 tsp honey

1 1/4 lbs boneless skinless chicken breast cut into 3/4" cubes

6 tsp canola oil

2 scallions thinly sliced

1 Tbsp grated peeled ginger

3 cloves garlic, minced

1 1/4 cup chicken broth

3 Tbsp sugar

3-4 tsp cornstarch

1 Tbsp rice vinegar

1 tsp chili paste

4 cups snow peas

2 Tbsp tasted sesame seeds

Rice to serve on

Whisk 3 Tbsp soy sauce, 2 tsp sesame oil and honey in a bowl.  Toss in chicken and marinade for 20 min.  Remove chicken from marinade with slotted spoon.  Heat 2 tsp oil in skillet over med heat.  Cook chicken( in 2 batches if you don't have a big skillet or wok)  turning once or twice until browned add more oil between batches.  Transfer to a plate and set aside. Wipe out skillet.  Heat remaining 2 tsp oil.  Add scallions, ginger, and garlic and cook stirring for 1 min.  Whisk the broth, vinegar, sugar, chili paste, cornstarch and remaining 2 Tbsp soy sauce in a bowl; add to the skillet and cook until thickened.  Stir in remaining 2 tsp sesame oil.  Meanwhile steam the snow peas until crisp tender.  Return chicken to skillet and heat through.  Server chicken and peas over rice/  Top with scallion greens and sesame seeds.