I’m down to 2 magazines, Bon Appétit and Food Network. This is big. I was recently subscribing to 5, but I cancelled InStyle, Clean Eating and Real Simple. There wasn’t anything wrong with those magazines; I just looked around one day and realized I was drowning in stacks and stacks of issues from previous months. It was more business than pleasure.
This recipe is from the latest issue of Food Network Magazine. We loved it. It was savory, spicy, sweet (hey, that reminds me of a blog I know …) Anyways, we really enjoyed it, and I particularly enjoyed that the chicken had a ton of flavor without a lot of extra fat or calories from breading and frying before tossing the chicken with the sauce.
Oh, by the way, in the spirit of full disclosure, I get Martha Stewart Living too, but I don’t pay for it, so it doesn’t count. Not that I steal it from the neighbor or anything, it was a promotional subscription.
- 5 Tbsp Low-Sodium Soy Sauce
- 4 tsp Toasted Sesame Oil
- 2 tsp Honey
- 1 ¼ pounds skinless, boneless Chicken Breasts, cut into 3/4-inch chunks
- 6 tsp Canola Oil
- 2 Scallions, thinly sliced
- 1 Tbsp Ginger, grated
- 3 cloves Garlic, minced
- 1 ¼ cups Chicken Broth
- 3 Tbsp Sugar
- 4 tsp Cornstarch
- 1 Tbsp Rice Vinegar
- 1 tsp Chile Paste
- 4 cups Snow Peas, trimmed
- 2 cups Cooked Brown Rice, for serving (optional)
- 2 Tbsp toasted Sesame Seeds
- Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.
- Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches; turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
- Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
- Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
- Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.
Servings – 4
WW Points – 9 pts per serving