Teriyaki Chicken Stir-Fry

🥘 Ingredients

• chicken breast strips
  12 oz
• cornstarch
  1 tsp
• garlic
  2 cloves
• ginger
  2 tbsp
• jasmine rice
  1 c
• lime
  1 unit
• scallions
  2 unit
• sesame oil
  1 tsp
• sesame seeds
  1 tsp
• soy sauce
  3 tbsp
• sugar
  2 tbsp
• sugar snap peas
  8 oz
• vegetable oil
  3 tbsp
• white wine vinegar
  1 tsp

🍳 Cookware

• medium pot
• 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 2½ cups water and a large pinch of salt to a boil in a medium pot . 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.

   ginger: 2 tbsp, garlic: 2 cloves, 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 . Remove from heat and keep covered.

   jasmine rice: 1 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 . After they’ve finished roasting, toss snap peas with 2 tsp sesame oil , half the sesame seeds , and a squeeze of lime.

   sugar snap peas: 8 oz, vegetable oil: 1 tbsp, sesame oil: 1 tsp, sesame seeds: 1 tsp
4. 

   4

   Heat a large drizzle of vegetable 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 , tossing once. Remove from pan and set aside.

   vegetable oil: 1 tbsp, chicken breast strips: 12 oz
5. 

   5

   Heat a large drizzle of vegetable oil in same pan over medium-high heat. Whisk together soy sauce , ¼ cup sugar , 2 tbsp white wine vinegar , and cornstarch in a small bowl . Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, ⏱️ 1 minute . Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, ⏱️ 1 minute .

   vegetable oil: 1 tbsp, soy sauce: 3 tbsp, sugar: 2 tbsp, white wine vinegar: 1 tsp, cornstarch: 1 tsp
6. 

   6

   Return chicken to pan and toss to coat. Cook until no longer pink in center, ⏱️ 1 minute . 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.