Chicken, Snap Pea & Asparagus Stir-Fry

🥘 Ingredients

• asparagus
  12 oz
• black pepper
• broccoli
  2 unit
• cooking oil
• diced skinless dark meat chicken
  20 oz
• salt
• sesame seeds
  2 tbsp
• sugar snap peas
  8 oz
• sweet Thai chili sauce
  2 oz
• sweet soy glaze
  1/2 c
• white rice
  1.5 c

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine white rice , 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   white rice: 1.5 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim asparagus and trim, as needed, strings from sugar snap peas when necessary.

   broccoli: 2 unit, asparagus: 12 oz, sugar snap peas: 8 oz
3. 

   3

   Heat in a large pan over medium-high heat. Add broccoli, snap peas, and 2 TBSP water (4 TBSP for 4 servings); cover and steam, undisturbed, until veggies are bright green, ⏱️ 5 minutes . Uncover and add a large drizzle of cooking oil , a pinch of sesame seeds (save the rest for serving), black pepper , and kosher or sea salt. Cook, uncovered, stirring occasionally, until veggies are tender and lightly charred and sesame seeds are toasted, 2-4 minutes. Turn off heat; transfer to a side plate and cover to keep warm. Wipe out the pan.

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

   4

   Open package of diced skinless dark meat chicken * and drain any excess liquid. Heat a drizzle of oil in the pan used for veggies over medium-high heat. Once hot, add chicken in a single layer; season with salt and pepper. Cook, undisturbed, until deeply browned on one side, ⏱️ 3 minutes . Continue to cook, stirring, until chicken is browned all over and cooked through, ⏱️ 3 minutes more.

   diced skinless dark meat chicken: 20 oz
5. 

   5

   Transfer broccoli and snap peas to pan with chicken; stir in sweet soy glaze and sweet Thai chili sauce with ¼ cup water (about ½ cup for 4). Cook, stirring occasionally, until sauce has thickened and everything is coated, ⏱️ 2 minutes .

   sweet soy glaze: 1/2 c, sweet Thai chili sauce: 2 oz
6. 

   6

   Fluff rice with a fork. Divide rice between plates or bowls. Top with stir-fry. Sprinkle with a pinch of remaining sesame seeds and serve.
7. 7

   Poultry is fully cooked when internal temperature reaches 165°.