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1
Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl.
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2
Toss in the chicken and marinate 20 minutes.
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3
Remove the chicken from the marinade using a slotted spoon.
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4
Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat.
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5
Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches).
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6
Transfer the chicken to a plate and wipe out the skillet.
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7
Heat the remaining 2 teaspoons canola oil in the skillet.
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8
Add the scallions, reserving some of the green parts for topping.
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9
Add the ginger and garlic and cook, stirring, 1 minute.
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10
Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes.
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11
Stir in the remaining 2 teaspoons sesame oil.
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12
Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
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13
Return the chicken to the skillet with the sauce and heat through.
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14
Serve the chicken and snow peas over brown rice, if desired.
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15
Top with the sesame seeds and reserved scallion greens.
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16
Per serving: Calories 390; Fat 17 g (Saturated 3 g); Cholesterol 90 mg; Sodium 700 mg; Carbohydrate 23 g; Fiber 3 g; Protein 35 g
