Teriyaki Chicken Stir-Fry

🥘 Ingredients

• chicken breast strips
  20 oz
• cornstarch
  1 tsp
• garlic
  4 clove
• ginger
  1 thumb
• jasmine rice
  1.5 c
• lime
  1 unit
• pepper
• salt
• scallions
  2 unit
• sesame oil
  2 tsp
• sesame seeds
  1 tbsp
• soy sauce
  6 tbsp
• sugar
  ¼ cup
• sugar snap peas
  12 oz
• vegetable oil (divided)
  2 tbsp
• water
  2½ cup
• white wine vinegar
  2 tbsp

🍳 Cookware

• medium pot
• peeler
• baking sheet
• large pan
• small bowl

1. 

   1

    Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring water and a large pinch of salt to a boil in a medium pot . Using a peeler , peel ginger and mince until you have 2 TBSP. Mince garlic . Trim, then thinly slice scallions , keeping greens and whites separate. Halve lime ; cut one half into wedges.

   water: 2½ cup, salt, ginger: 1 thumb, garlic: 4 clove, scallions: 2 unit, lime: 1 unit
2. 

   2

    Once water is boiling, add jasmine rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Remove from heat and keep covered.

   jasmine rice: 1.5 c
3. 

   3

    Trim any tough ends or strings from sugar snap peas , then toss with a large drizzle of vegetable oil on a baking sheet . Season with salt and pepper . Roast in oven until crisp at edges, ⏱️ 10 minutes to ⏱️ 12 minutes . After they’ve finished roasting, toss snap peas with sesame oil , half the sesame seeds , and a squeeze of lime (we sent more oil than needed).

   sugar snap peas: 12 oz, vegetable oil: 2 tbsp (divided), salt, pepper, sesame oil: 2 tsp, sesame seeds: 1 tbsp
4. 

   4

    Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken breast strips dry with a paper towel. Add to pan in a single layer and cook until browned but not cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes , tossing once. Remove from pan and set aside.

   chicken breast strips: 20 oz
5. 

   5

    Heat a large drizzle of oil in same pan over medium-high heat. Whisk together soy sauce , sugar , white wine vinegar (we sent more), and cornstarch in a small bowl . Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, ⏱️ 1 minutes to ⏱️ 2 minutes . Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about ⏱️ 1 minute .

   soy sauce: 6 tbsp, sugar: ¼ cup, white wine vinegar: 2 tbsp, cornstarch: 1 tsp
6. 

   6

    Return chicken to pan and toss to coat. Cook until no longer pink in center, ⏱️ 1 minutes to ⏱️ 2 minutes . Add a squeeze of lime to rice, then fluff with a fork. Divide rice, snap peas, and chicken between plates. Drizzle with any sauce in pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.