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

Ingredients

• 2 Tbs. peanut oil or vegetable oil
• 2 tsp. cornstarch
• 2 Tbs. rice-wine vinegar
• 3 Tbs. soy sauce
• 2 Tbs. crunchy bean sprouts, such as soy or lentil, washed well, or 2 Tbs. chopped fresh cilantro
• 5 oz. fresh snow peas, trimmed
• Kosher salt and freshly ground black pepper
• + 6 more ingredients
• • ¼ cup sake or mirin (sweet rice wine)
  • 1 clove garlic, minced
  • 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
  • 1-inch chunk fresh ginger, peeled and cut into thin matchsticks (about 2 Tbs.) (see How to slice ginger)
  • 1 Tbs. honey

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...

View full recipe at Fine Cooking