Ingredients
1 lb snow peas, strings removed
1 tbsp plus 2 tsp canola oil
1 tbsp plus 1 tsp low-sodium soy sauce
1 tbsp minced fresh ginger
1.5 lbs boneless, skinless chicken breasts
2 scallions, sliced
2 tsp dark sesame oil
Preparation
Bring a medium saucepan of salted water to a boil. Fill a medium mixing bowl with ice and water. Boil snow peas for 2 minutes, drain, and place in ice water for 1 minute to chill. Drain and pat dry.
Combine 2 tsp of the canola oil, 1 tbsp of the soy sauce, and ginger in a shallow bowl. Add chicken and toss to coat.
Heat remaining canola oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink inside, 5 minutes per side. Transfer to a cutting board and slice.
Combine peas, scallions, sesame oil, and remaining soy sauce in a mixing bowl; toss together. Serve pea salad with chicken.
