Chicken, Snap Pea & Broccoli Stir-Fry

🥘 Ingredients

• black pepper
  1 pinch
• broccoli
  1 unit
• diced skinless dark meat chicken
  10 oz
• olive oil
  1 tbsp
• salt
  1 pinch
• sesame seeds
  1 tbsp
• sugar snap peas
  4 oz
• sweet soy glaze
  2 tbsp
• sweet thai chili sauce
  2 tbsp
• water
  2 tbsp, 1¼ cup, ¼ cup
• white rice
  1 c

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine white rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15-20 minutes . Keep covered off heat until ready to serve.

   white rice: 1 c, water: 1¼ cup, salt
2. 

   2

   While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and remove strings from sugar snap peas if necessary.

   broccoli: 1 unit, sugar snap peas: 4 oz
3. 

   3

   Heat a large pan over medium-high heat. Add broccoli, snap peas, and water ; cover and steam, undisturbed, until veggies are bright green ⏱️ 4-5 minutes . Uncover and add a large drizzle of olive oil , a pinch of sesame seeds (save the rest for serving), salt , and black pepper . Cook, uncovered, stirring occasionally, until veggies are tender and lightly charred and sesame seeds are toasted ⏱️ 2-4 minutes more. Turn off heat; transfer to a plate and cover to keep warm. Wash out pan.

   water: 2 tbsp, olive oil: 1 tbsp, sesame seeds: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   Open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of olive oil in pan used for veggies over medium-high heat. Once hot, add diced skinless dark meat chicken in a single layer; season with salt and pepper. Cook, undisturbed, until deeply browned on one side ⏱️ 2-3 minutes . Continue to cook, stirring, until chicken is browned all over and cooked through ⏱️ 2-3 minutes more.

   diced skinless dark meat chicken: 10 oz
5. 

   5

   Transfer broccoli and snap peas to pan with chicken; stir in sweet soy glaze , sweet thai chili sauce , and water . Cook, stirring occasionally, until sauce has thickened and everything is coated ⏱️ 1-2 minutes more.

   sweet soy glaze: 2 tbsp, sweet thai chili sauce: 2 tbsp, water: ¼ cup
6. 

   6

   Fluff rice with a fork. Divide rice between plates or bowls. Top with stir-fry. Sprinkle with a pinch of remaining sesame seeds and serve.