Sweet Soy Chicken Stir-Fry

🥘 Ingredients

• black pepper
• broccoli
  4 unit
• cooking oil
  1 tbsp
• diced skinless dark meat chicken
  20 oz
• salt
• sesame seeds
  2 tbsp
• sugar snap peas
  8 oz
• sweet soy glaze
  1/2 c
• sweet thai chili sauce
  2 oz
• water
  2 tbsp, 1¼ cup, ¼ cup
• white rice
  1.5 c

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine white rice , water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover, reduce heat to low, and cook until rice is tender, 15-20 minutes ( ⏱️ 20 minutes ). Keep covered off heat until ready to serve.

   white rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

   Meanwhile, wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and remove strings from sugar snap peas if necessary.

   broccoli: 4 unit, sugar snap peas: 8 oz
3. 

   3

   Heat a large pan over medium-high heat. Add broccoli and snap peas with water (4 tablespoons for 4 servings); cover and steam until bright green, 4-5 minutes ( ⏱️ 5 minutes ). Uncover and add a large drizzle of cooking oil , a pinch of sesame seeds (save the rest for serving), salt, and black pepper . Cook, uncovered, stirring occasionally, until the vegetables are tender and lightly charred, 2-4 minutes ( ⏱️ 4 minutes ) more. Remove from heat; transfer vegetables to a plate and cover to keep warm. Wash out pan.

   water: 2 tbsp, cooking oil: 1 tbsp, sesame seeds: 2 tbsp, black pepper
4. 

   4

   Open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, undisturbed, until deeply browned on one side, 2-3 minutes ( ⏱️ 3 minutes ). Continue cooking, stirring, until browned and cooked through, 2-3 minutes ( ⏱️ 3 minutes ) more.

   diced skinless dark meat chicken: 20 oz
5. 

   5

   Transfer cooked vegetables back to the pan with chicken. Add sweet soy glaze , sweet thai chili sauce , and water (½ cup for 4 servings). Cook, stirring occasionally, until the sauce thickens and coats everything, 1-2 minutes ( ⏱️ 2 minutes ) more.

   sweet soy glaze: 1/2 c, sweet thai chili sauce: 2 oz, water: ¼ cup
6. 

   6

   Fluff rice with a fork. Divide rice between plates. Top with stir-fry, sprinkle with remaining sesame seeds and a pinch of salt if desired, and serve.

   sesame seeds