Ingredients
1 lb. boneless, skinless chicken breasts, trimmed
1-14 oz. can of reduced sodium chicken broth
3 T. Rice vinegar
3 T. Reduced sodium soy sauce
3 t. Toasted sesame oil
2 t. Tahini or cashew butter
1 t. Minced ginger
2 cloves of garlic, minced
1 lb. snow peas, trimmed and thinly slivered lengthwise
2 T. Chopped cashews
Preparation
Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover; reduced heat to low, and simmer gently until cooked through and no longer pink in the middle, 10-12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-sized pieces.
Meanwhile, whisk vinegar, soy sauce, 2 t. Sesame oil and tahini Ina large bowl until smooth.
Heat the remaining 1teaspoon oil into a large nonstick pan 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, 3-4 minutes. Transfer to the bowl with the dressing.
Add the chicken to the bowl with the peas;toss to combine. Serve sprinkled with chopped cashews
