What's This?
Serving size 4
Total Time


1 lb boneless, skinless chicken breast, trimmed1 can 14-ounce reduced-sodium chicken broth3 Tbsp rice vinegar3 Tbsp reduced-sodium soy sauce3 tsp toasted sesame oil, divided2 Tbsp tahini or cashew butter1 Tbsp minced fresh ginger2 cloves garlic, minced1 lb snow peas, trimmed and thinly silvered lengthwise2 Tbsp chopped cashews


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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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 284
  • Calories from fat 117
  • Total Fat 13gm 20%
  • Saturated Fat 2gm 10%
  • Monounsaturated Fat 5gm
  • Sodium 509mg 21%
  • Total Carbohydrates 13gm 4%
  • Fiber 3gm 3%
  • Protein 30gm
  • Cholesterol 64mg 21%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Salad, Healthy, Low Calorie, Chicken, Vegetable, Nut, Asian, Easy, Skillet, Potluck, Picnic, Entertaining

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