Pass the takeout and make this Honey Sesame fowl alternatively! It’s LOADED with veggies and is surely scrumptious!
Asian food, at its center, is usually very healthy. most times we load it down with rice, egg rolls, crab rangoon and greater carb-crammed options that give up making what changed into once a fairly healthful meal right into a carb-loaded nightmare.
skip the possibility to make horrific meals picks altogether and just make your very own Asian meals at home! This Honey Sesame fowl recipe is a favorite in our residence and now not handiest is it excellent, however it’s additionally suitable for you! Honey and sugar snap peas keep this recipe candy like your mouth expects, without the help of refined sugar and delivered carbs.
Honey Sesame Chicken
Make your own takeout with this veggie-packed honey sesame chicken!
- 1 pound of boneless skinless chicken breasts cut into 1 inch pieces
- 1 tablespoon + 1 teaspoon vegetable oil
- 3 cups sugar snap peas trimmed
- salt and pepper to taste
- 1 teaspoon minced garlic
- ¼ cup honey
- ¼ cup low sodium chicken broth or water
- ¼ cup soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- Heat 1 teaspoon of oil in a large pan over medium heat. Add the snap peas and cook for approximately 2-3 minutes or until vegetables are tender.
- Remove the snap peas from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.
- Add the snap peas back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- In a bowl whisk together the chicken broth, honey, sesame oil, garlic and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
- Pour the sauce mixture over the chicken and snap peas; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, topped with sesame seeds.