Teriyaki Chicken with Steamed Snow Peas

A simple yet flavorful dish that can be made in under 30 minutes. The chicken is juicy and tender, while the snow peas are crisp and bright. The teriyaki sauce is slightly sweet and savory, with a hint of garlic and ginger.

This recipe was inspired by a dish I had at a Japanese restaurant in San Francisco. The chicken was so tender and flavorful, and the snow peas were perfectly cooked. I asked the chef how he made it, and he kindly shared his recipe with me. I've been making this dish ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
• 1 tablespoon low-FODMAP teriyaki sauce
• 1 tablespoon low-FODMAP honey
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 package (10 ounces) frozen snow peas
• 1 tablespoon olive oil

Instructions

1. In a small bowl, whisk together the teriyaki sauce, honey, cornstarch, and water until smooth.
2. In a large skillet or wok, heat the olive oil over medium-high heat.
3. Add the chicken and cook, stirring occasionally, until browned and cooked through.
4. Pour in the teriyaki sauce and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened.
5. While the chicken is cooking, steam the snow peas according to the package instructions.
6. Serve the teriyaki chicken over the steamed snow peas.
7. Garnish with green onions or sesame seeds, if desired.

Why It Works

• The cornstarch in the teriyaki sauce helps to thicken the sauce and give it a glossy sheen.
• Cooking the snow peas in a steamer helps to preserve their bright green color and crisp texture.