Ingredients

• 1 1/2 Pounds Chicken Breasts Cut Into Thin Strips
• 1 Pinch Salt and Pepper
• 3 Tablespoons Sesame Seeds
• 3 Tablespoons Peanut Oil
• 1 Whole Bell Peppers, Sliced Into Strips
• 1/2 Pound Sugar Snap Peas
• 3 Cloves Garlic, Minced
• 2/3 Cup Chicken Broth
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Sesame Oil
• 1/4 Cup Chopped Cilantro

Directions

1. Season the chicken with salt and pepper, then sprinkle with the sesame seeds, coating the meat evenly and patting firmly so they adhere.
2. In a wok or large fry pan over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate.
3. Add the bell pepper, sugar snap peas and garlic to the pan and stir-fry until the vegetables are barely tender-crisp, 1 to 2 minutes.
4. Return the chicken to the pan and add the broth, soy sauce, vinegar and sesame oil. Reduce the heat to medium and simmer until the chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes.
5. Divide the chicken and vegetables among shallow bowls, sprinkle with the cilantro and serve immediately. Serves 4.