1 pound boneless, skinless chicken breast, trimmed
1 14-ounce can reduced-sodium chicken broth
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
3 teaspoons toasted sesame oil, divided
2 tablespoons tahini, or cashew butter
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound snow peas, trimmed and thinly slivered lengthwise
2 tablespoons chopped cashews
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.)
Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
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.
Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
- Nutritional Information
- Per serving
- Calories 284 kcal
- Carbohydrates 13 g
- Dietary Fiber 3 g
- Fat 13 g
- Saturated Fat 2 g
- Protein 30 g
- Potassium 499 mg
- Sodium 509 mg
- Cholesterol 64 mg