Sesame Chicken w/Ginger & Snow Peas

Needed for this recipe:  2 tablespoons soy sauce, 1 tablespoon Asian sesame oil, 1 tablespoon rice vinegar, 2 tablespoons ketchup, 3 tablespoons canola oil, 2 tablespoons sesame seeds…

…  1 to 1 1/4 lb. boneless, skinless chicken breast halves (2 to 3), sliced thin on the diagonal…  So toss the chicken with 1 tablespoon of the soy sauce, 1 1/2 teaspoons of the sesame oil, and 1 teaspoon of the rice vinegar.

In a separate, small bowl, combine 1/4 cup water cup water with the ketchup and the remaining 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 1/2 teaspoon sesame oil. 

Trim 8 scallions; slice green tops into 2-inch pieces, white ends into thin slices. 

With a spoon, scrape skin from fresh ginger, then mince to equal 2 tablespoons.

Combine and toss snow peas with scallions and minced ginger.

Heat 1 1/2 tablespoons canola oil in a wok or a 12-inch nonstick skillet over medium-high heat until simmering hot.  Add the chicken and cook, stirring occasionally, until it loses most of its raw appearance, 1 to 2 minutes.  Transfer to a large plate.

Add remaining 1 1/2 tablespoons oil and the scallions, snow peas, and ginger; cook, stirring occasionally, until ginger and scallions start to brown, about 2 minutes.

Return the chicken to the pan. 

Add the ketchup mixture and half of the sesame seeds.  Cook until the chicken is cooked through and the snow peas are crisp-tender while stirring, 2 to 3 minutes.

Sprinkle with remaining sesame seeds before serving.