Soy-glazed Chicken with Peas and Water Chestnuts

Combine soy sauce, dark brown sugar, ground ginger, rice vinegar, dark Asian sesame oil, and cornstarch in a small bowl, whisking until the cornstarch dissolves and the mixture is smooth.

Heat a large skillet or wok over medium-high heat until it is hot, then add the cut-up chicken pieces in a single layer.

Cook the chicken without stirring for 4–5 minutes until the underside is browned, then flip and continue cooking for another 4–5 minutes until the other side is browned.

Pour the soy glaze mixture over the chicken, stirring gently to coat all the pieces evenly.

Reduce heat to medium and simmer the chicken in the glaze for 10–12 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.

Add the snow peas and drained water chestnuts to the skillet, stirring gently to combine with the chicken and glaze.

Cook for 2–3 minutes more, stirring occasionally, until the snow peas are tender-crisp and heated through.

Transfer the soy-glazed chicken with peas and water chestnuts to a serving dish and serve immediately over rice or noodles if desired.