Quick Chicken Sauté with Snow Peas, Ginger & Teriyaki Pan Sauce

Photo by Scott Phillips
Ingredients
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 2 Tbs. rice-wine vinegar
- 2 Tbs. crunchy bean sprouts, such as soy or lentil, washed well, or 2 Tbs. chopped fresh cilantro
- 5 oz. fresh snow peas, trimmed
- 1 Tbs. honey
- 1-inch chunk fresh ginger, peeled and cut into thin matchsticks (about 2 Tbs.) (see How to slice ginger)
- + 6 more ingredients
-
- 3 Tbs. soy sauce
- ¼ cup sake or mirin (sweet rice wine)
- 2 tsp. cornstarch
- 2 Tbs. peanut oil or vegetable oil
- ¼ cup water or homemade or low-salt canned chicken broth
- 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into ¾-inch chunks
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 sauté pan over medium-high heat. Add the snow peas and cook, stirring frequently, until they're slightly browned and softened but still crisp, 2 to 3 min. Tr...
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