- Skinless, boneless chicken breast halves, 11/2 lb (750 g) total weight, cut into thin strips
- Salt and freshly ground pepper
- Sesame seeds, 3 tablespoons
- Peanut oil, 3 tablespoons
- Red bell pepper (capsicum), 1, seeded and cut into thin strips
- Sugar snap peas, 1/2 lb (250 g)
- Garlic, 3 cloves, minced
- Chicken broth, 2/3 cup (5 fl oz/150 ml)
- Soy sauce, 3 tablespoons
- Rice vinegar, 2 tablespoons
- Asian sesame oil, 1 tablespoon
- Fresh cilantro (fresh coriander), 1/4 cup (1/3 oz/10 g) chopped
1. Prepare the chicken. Season the chicken with salt and pepper, then sprinkle with the sesame seeds, coating evenly and patting firmly so they adhere to the meat.
2. Cook the chicken and vegetables. In a wok or large frying pan over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3–4 minutes. Using a slotted spoon, transfer the chicken to a plate. Add the bell pepper, sugar snap peas, and garlic and stir-fry just until the vegetables are barely tender-crisp, 1–2 minutes.
3. Finish the dish. Return the chicken to the pan and add the broth, soy sauce, vinegar, and 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 the cilantro, and serve.
Recipe from Meals in Minutes Simple Suppers, copyright 2011, Weldon Owen Inc.