Chicken, Snap Pea & Green Bean Stir-Fry

🥘 Ingredients

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

🍳 Cookware

• small pot
• large pan
• large pan

1. 

   1

   In a small pot , combine 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, 15-20 minutes. Keep covered off heat until ready to serve.

   rice: 1.5 c, salt
2. 

   2

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

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

   3

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

   broccoli, sugar snap peas, cooking oil, sesame seeds: 2 tbsp, salt, pepper
4. 

   4

   Open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of cooking oil in the same large pan 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, 2-3 minutes. Continue to cook, stirring, until chicken is browned all over and cooked through, 2-3 minutes more.

   diced skinless dark meat chicken: 20 oz, cooking oil, salt, pepper
5. 

   5

   Transfer broccoli and sugar snap peas to pan with chicken; stir in sweet soy glaze , sweet thai chili sauce , and ¼ cup water (½ cup for 4 servings). Cook, stirring occasionally, until sauce has thickened and everything is coated, 1-2 minutes more.

   broccoli, sugar snap peas, 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. Poultry is fully cooked when internal temperature reaches 165°.

   rice, sesame seeds