Warm Snow Pea & Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From . chicken breast, chicken broth rice vinegar soy sauce sesame oil, cashew butter or tahini fresh ginger garlic, minced snow peas, cashews cvt Ingredients:
0.61 lb (net from 1 pound raw) boneless, skinless chicken breast, trimmed |
1 14-ounce can reduced-sodium chicken broth, zeroed |
3 tbsp rice vinegar |
3 tbsp reduced-sodium soy sauce |
3 tsp toasted sesame oil, divided |
2 tbsp unsalted cashew butter or tahini |
1 tbsp. minced fresh ginger |
2 cloves garlic, minced |
1 pound snow peas, trimmed and thinly slivered lengthwise |
2 tbsp chopped cashews |
Directions:
1. Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)
2. Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
3. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.
4. Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
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