Ingredients

• 1 pound boneless, skinless chicken breast, trimmed
• 1 14-ounce c reduced-sodium chicken broth
• 3 tablespoon rice vinegar
• 3 tablespoon reduced-sodium soy sauce
• 3 teaspoons toasted sesame oil, divided
• 2 tablespoon tahini, or cashew butter
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 pound snow peas, trimmed and thinly slivered lengthwise
• 2 tablespoon chopped cashews

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Cooking Directions

Step 1

Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)

Step 2

Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.

Step 3

Heat the remaining 1 teaspoon oil in a large nonstick skillet 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 to 4 minutes. Transfer to the bowl with the dressing.

Step 4

Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.