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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 323.9
  • Total Fat: 12.5 g
  • Cholesterol: 13.3 mg
  • Sodium: 1,033.9 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 12.0 g

View full nutritional breakdown of Sesame Chicken with Snow Peas calories by ingredient
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Sesame Chicken with Snow Peas

Submitted by: ZABEZABE

Introduction

From Food Network Magazine*

roughly 270 calories, 10 grams of fat and 1300 mg of sodium less than a typical chinese resturaunt.

*love their publication
From Food Network Magazine*

roughly 270 calories, 10 grams of fat and 1300 mg of sodium less than a typical chinese resturaunt.

*love their publication

Number of Servings: 4

Ingredients

    Sesame Oil, 4 tsp
    Soy sauce low sodium, 5 Tbsp
    Honey, 2 tsp
    Chicken Breast, no skin, 1.25 lbs
    Canola Oil, 6 tsp
    Scallions, thinly sliced, 2
    Ginger, grated and peeled, 3 tsp
    Garlic, 3 cloves
    low sodium chicken broth, 1.25 cup
    Granulated Sugar, 3 Tbsp
    Cornstarch 3-4 tsp
    Rice Vinegar, 1 Tbsp
    Chili Paste, 1 tsp
    Snow Peas, trimmed, 4 cup
    Brown Rice, (optional, Recipe calculated with 1 cup)
    Seeds, whole, toasted, 2 Tbsp


Directions

1. Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in chicken and marinate 20 minutes.
2. Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chikcen in 2 batches, turning once or twice, until browned 3 to 5 minutes (add 2 more tespoons of canola oil between batches)Transfer the chicken to a plate and wipe out the skillet.
3. Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whishk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stiriin, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons seasme oil.
4. Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes
5. Return the chicken to the skillet with the sauce and heat through. Serve the chiken and snow peas over brown rice, if desired. Top with the seasame seeds and reserved scallion greens.

Number of Servings: 4

Recipe submitted by SparkPeople user ZABEZABE.






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