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Ingredients
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Main Ingredients
Sauce
Garnish
Method
Preparation
- 1
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 2
Prepare Chicken
While the rice is cooking, slice the chicken breast into thin strips. Season lightly with salt and pepper.
- 3
Prepare Snow Peas
Trim the ends of the snow peas and rinse them under cold water.
- 4
Make the Sauce
In a small bowl, mix together soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, and chicken broth until well combined.
Cooking
- 5
Cook Chicken
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the sliced chicken and sauté for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 6
Stir-Fry Snow Peas
In the same skillet, add another tablespoon of oil if needed. Add snow peas and stir-fry for 2-3 minutes until they are bright green and tender-crisp.
- 7
Combine and Sauce
Return the cooked chicken to the skillet with the snow peas. Pour the sauce over the chicken and peas. Stir well to combine and cook for an additional 2-3 minutes, allowing the sauce to thicken.
Serving
- 8
Plate the Dish
Serve the chicken and snow peas over a bed of fluffy white rice. Garnish with chopped green onions and a sprinkling of sesame seeds.
