Sweet Soy Chicken Stir-Fry

🥘 Ingredients

• black pepper
  1 unit
• broccoli
  1 unit
• cooking oil
  1 unit
• diced skinless dark meat chicken
  1 unit
• salt
  1 unit
• sesame seeds
  1 unit
• sugar snap peas
  1 unit
• sweet soy glaze
  1 unit
• sweet thai chili sauce
  1 unit
• water
  1 unit
• white rice
  1¼ cups

🍳 Cookware

• small pot
• large pan

1. 

   1

   sweet thai chili sauce white rice diced skinless dark meat chicken sweet soy glaze broccoli sesame seeds sugar snap peas cooking oil salt black pepper water

   sweet thai chili sauce: 1 unit, white rice: 1¼ cups, diced skinless dark meat chicken: 1 unit, sweet soy glaze: 1 unit, broccoli: 1 unit, sesame seeds: 1 unit, sugar snap peas: 1 unit, cooking oil: 1 unit, salt: 1 unit, black pepper: 1 unit, water: 1 unit
2. 

   2

   In a small pot , combine white rice, water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes .
3. 

   3

   Wash and dry all produce.
4. 

   4

   Heat a large pan over medium-high heat. Add cooking oil, broccoli, sugar snap peas, and 2 tbsp water; cover and steam, undisturbed, until bright green ⏱️ 4 minutes .
5. 

   5

   Open package of diced skinless dark meat chicken and drain off any excess liquid.
6. 

   6

   Transfer broccoli and sugar snap peas to pan with diced skinless dark meat chicken; stir in sweet soy glaze, sweet thai chili sauce, and ¼ cup water. Cook, stirring occasionally, until sauce has thickened and everything is coated ⏱️ 2 minutes .
7. 7

   Fluff rice with a fork. Serve over white rice, topped with sesame seeds. Season with salt and black pepper to taste.