Snow Pea Salad with Peanut Chicken
By Bobby Deen
- Prep time: 15 minutes
- Cook time: 10 minutes
- Servings: 4
- ¼ cup crunchy or smooth peanut butter
- 1 tablespoon plus 1 teaspoon vegetable oil
- 3 teaspoons fresh lime juice
- 2½ teaspoons low-sodium soy sauce
- 2 teaspoons red wine vinegar
- 1 teaspoon dark brown sugar
- ¼ teaspoon chili powder
- ⅛ teaspoon ground ginger
- 1 small clove of garlic, finely chopped
- 1 pound boneless, skinless chicken breast halves, cut crosswise into ¾-inch-thick slices
- ¾ pound snow peas, trimmed
- 1 teaspoon toasted sesame oil
Preheat the oven to 450˚F. Grease a rimmed baking sheet with cooking spray.
In a medium bowl, combine the peanut butter, the 1 tablespoon vegetable oil, 2 teaspoons of the lime juice, 2 teaspoons of the soy sauce, the vinegar, brown sugar, chili powder, ginger, and garlic, and stir until smooth. Add the chicken and toss until evenly coated. Transfer to the prepared baking sheet and bake until the chicken is cooked through, 8 to 10 minutes.
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the snow peas and cook for 1 minute, until crisp-tender. Drain in a colander, run under cold water to cool down, and drain well again. Transfer to a medium bowl.
In a small bowl, whisk together the sesame oil, remaining 1 teaspoon vegetable oil, remaining 1 teaspoon vegetable oil, remaining 1 teaspoon lime juice, and remaining ½ teaspoon soy sauce. Add to the snow peas and toss until evenly coated. Divide among four plates and top with the chicken.