Chicken with sugar snap peas

Ingredients for 2 servings:

• 1 tsp sesame oil
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 tsp ginger root
• 250 g chicken fillet(s)
• 2 tbsp soy sauce
• ½ tsp Sichuan pepper, ground
• n. B. Salt
• n. B. Spring onion(s), approx. 1 – 2, the light parts of them
• 150 g sugar snap peas
• 2 tbsp water
• 1 tbsp sesame seeds
• some oil for frying, e.g. rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Wash the chicken, pat dry, and cut into bite-sized strips or cubes. Grate the ginger. Wash, trim, and halve the snow peas. Slice the white parts of the spring onion diagonally into fine rings. Combine the sesame oil, honey, rice vinegar, and ginger in a small bowl. Add the chicken and mix well. Let the meat rest in the refrigerator for about 1 hour. In a large pan, toast the sesame seeds without fat until fragrant and lightly browned, then remove and set aside. Heat a little oil in the pan, add the meat and marinade, and sear. Be careful, the marinade will burn it easily. When the meat is lightly browned and cooked through, remove the meat and set aside. If necessary, add 1 teaspoon of oil to the pan and stir-fry the snow peas and spring onions. Deglaze with about 2 tablespoons of water and cook briefly until crisp. Add the meat, stir, and heat briefly, then season with soy sauce, a pinch of salt, and some Szechuan peppercorns if desired. Divide everything among plates and serve hot, sprinkled with sesame seeds, perhaps with rice.