Sesame Chicken

5  tablespoons		low-sodium soy sauce
4  teaspoons		toasted sesame oil
2  teaspoons		honey
1-1/4  lb.		skinless, boneless chicken breasts, cut into 3/4-inch chunks
6  teaspoons		canola oil
1  cup		scallions, thinly sliced
1  slice		grated peeled ginger
3		cloves garlic,s minced
1-1/4  cups		low-sodium chicken broth
3  tablespoons		sugar
3  teaspoons		cornstarch
1  tablespoon		rice vinegar
1  teaspoon		chili paste

Tip: For nutritional information on all the ingredients in Sesame Chicken just click on each ingredient name. Then adjust the serving size for any Sesame Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.

Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.

Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.

Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.

Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.