Chicken Saute with Snow Peas & Teriyaki Pan Sauce

Super easy to make and really tasty... definitely an easy weeknight dinner. Egg noodles, rice noodles or rice pair well with this sauce.

Chicken Saute with Snow Peas & Teriyaki Pan Sauce

*Serves 2

2 boneless & skinless chicken breasts cut into 3/4" chunks

Kosher salt and freshly ground black pepper

2 tsp. cornstarch

1/4 cup water or homemade or lower-salt canned chicken broth

2 Tbs. peanut oil or vegetable oil

5oz. fresh snow peas, trimmed

One 1-inch chunk fresh ginger, peeled and cut into thin matchsticks (about 2 Tbs.)

1 clove garlic, minced

1/4 cup sake or mirin (sweet rice wine)

3 Tbs. soy sauce

2 Tbs. rice-wine vinegar

1 Tbs. honey

2 Tbs. crunchy bean sprouts, such as soy or lentil, washed well, or 2 Tbs. chopped fresh cilantro

Season the chicken with salt and pepper.

In a small bowl, blend the cornstarch into the water or broth.

Heat 2 tsp. of the oil in a medium saute pan over medium-high heat. Add the snow peas and cook, stirring frequently, until they're slightly browned and softened but still crisp, 2-3 minutes. Transfer to a medium bowl. Heat another 1 Tbs. oil in the pan and add the chicken. When the underside of the chicken has turned deep golden brown (after about 1 minute), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3-5 minutes. Add the chicken to the bowl of peas.

Heat the remaining 1 tsp. oil in the pan. Add the ginger and cook until fragrant, about 1 minute. Reduce the heat to medium, add the garlic, and cook until fragrant, about 30 seconds. Add the sake or mirin, soy sauce, vinegar, honey, and the cornstarch mixture. Use a wooden spoon to scrap up any browned bits in the pan and blend them into the sauce. Bring to a boil, reduce the heat to medium low and toss the chicken & snow peas into the sauce. Season with salt and pepper to taste. Serve immediately, sprinkled with the bean sprouts or cilantro.

*Chicken Saute with Snow Peas, Maryellen Driscoll, Fine Cooking #53