Serves 4
- Season 1½ lb skinless, boneless chicken-breast strips with salt and pepper, and coat evenly with 3 Tbsp sesame seeds, patting firmly so they adhere to the meat.
- In a large frying pan over high heat, warm 3 Tbsp peanut oil. Cook chicken, stirring often, for 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Add to skillet 1 red bell pepper, seeded and cut into thin strips, ½ lb sugar snap peas, and 3 cloves garlic, minced, and stir-fry just until veggies are barely crisp-tender,
1 to 2 minutes. - Return chicken to the pan and add ⅔ cup chicken broth, 3 Tbsp soy sauce, 2 Tbsp rice vinegar, and 1 Tbsp sesame oil. Reduce the heat to medium and simmer until the chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes.
- Divide the chicken and vegetables among shallow bowls, sprinkle with ¼ cup chopped cilantro, and serve.
Picky-Eater Pleaser: Substitute her favorite veggies for the sugar snap peas.
