Chicken & Snow Pea Stir-Fry

🥘 Ingredients

• black pepper
  1 pinch
• butter
  2 tbsp
• chopped chicken breast
  16 oz
• cooking oil
  2 tbsp
• jasmine rice
  2 c
• lime
  2 unit
• salt
  1 pinch
• sesame seeds
  2 tsp
• snow peas
  2 bunch
• sweet soy glaze
  4 tbsp
• sweet thai chili sauce
  4 tbsp
• water
  ¾ cup

🍳 Cookware

• small pot
• large pan

1. 

   1

   chopped chicken breast sweet thai chili sauce jasmine rice snow peas sweet soy glaze sesame seeds lime cooking oil butter salt black pepper

   chopped chicken breast: 8 oz, sweet thai chili sauce: 2 tbsp, jasmine rice: 1 c, snow peas: 1 bunch, sweet soy glaze: 2 tbsp, sesame seeds: 1 tsp, lime: 1 unit, cooking oil: 1 tbsp, butter: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

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

   jasmine rice: 1 c, water: ¾ cup, salt
3. 

   3

   Meanwhile, wash and dry produce. Trim and remove strings from snow peas . Quarter lime . Pat chopped chicken breast dry with paper towels and season all over with salt and black pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through ⏱️ 5 minutes . Turn off heat; remove from pan and set aside. Wipe out pan.

   snow peas: 1 bunch, lime: 1 unit, chopped chicken breast: 8 oz, salt, black pepper, cooking oil: 1 tbsp
4. 

   4

   When rice has 5 minutes left, heat a drizzle of cooking oil in pan used for chicken over medium-high heat. Add snow peas and season with salt and black pepper. Cook, stirring, until just tender ⏱️ 3 minutes . If needed, add a splash of water to help the snow peas soften.
5. 5

   Stir cooked chicken, sweet soy glaze , sweet thai chili sauce , and a squeeze of lime juice into pan with snow peas. Season with black pepper. Fluff rice with a fork and stir in butter . Divide rice between bowls and top with stir-fry and sesame seeds . Serve with remaining lime wedges on the side.

   sweet soy glaze: 2 tbsp, sweet thai chili sauce: 2 tbsp, butter: 1 tbsp, sesame seeds: 1 tsp