16ozboneless skinless chicken breastchopped in bite size pieces
salt and black pepper
For the rice
Add the rice and chicken broth to a small pot and heat on high until boiling. Once it boils, cover and reduce heat to low. Simmer for 12 to 14 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
For the chicken
While the rice simmers, heat the sesame oil in a medium skillet over medium-high heat. Press the garlic into the skillet with a garlic press and add the white part of the scallions, stirring frequently for one minute or until fragrant.
Turn off the heat and add ketchup, soy glaze, and sambal oelek. Stir to combine and transfer to a large bowl.
Season the chopped chicken with salt and pepper and toss to coat. In the skillet used to make the sauce, heat a thin layer of sesame or olive oil on medium-high heat. Once the oil is so hot that a piece of chicken sizzles immediately upon contact, add the chicken in a single, even layer. Sauté, turning occasionally, for 7 to 9 minutes or until browned on all sides and cooked through. Transfer to a paper towel-lined plate. Discard the oil and wipe out the pan with a paper towel.
Transfer the cooked chicken to the bowl of sauce and toss to coat thoroughly. Season with salt and pepper to taste. Set aside.
For the snow peas
In the same skillet, heat 2 teaspoons of sesame or olive oil on medium-high heat. Add the snow peas. Cook, stirring occasionally, for 2-3 minutes or until crisp-tender.
Serve 4 ounces of chicken on top of a spoonful of rice (if desired) and 4-6 ounces of snow peas. Garnish with the scallion tops and sesame seeds.
This recipe requires soy glaze and sambal oelek. Take a look at those two links on Amazon, but buy them in the Asian aisle of your local grocery store where they will be significantly cheaper. If you can't find them locally, then Amazon works too.A note about sambal oelek: don't simply put in the amount I suggest in the recipe. This is a hot chile paste, similar to sriracha but in a paste form rather than a liquid. Put a teaspoon in the sauce, mix it up, and taste it. Add more if you prefer it to be spicier. 1 tablespoon is the perfect amount for me, but you will likely prefer more or less according to your spiciness tolerance.