1 pound boneless, skinless chicken breast, trimmed
1 14-ounce can chicken broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
3 teaspoons toasted sesame oil, divided
2 tablespoons tahini, or cashew butter
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound snow peas, trimmed and thinly slivered lengthwise
2 tablespoons chopped cashews
In a medium skillet over medium-high heat, add the chicken and broth. Bring to a boil, reduce heat, cover and simmer for 12 minutes or until chicken is no longer pink in the middle.
Allow the chicken to cook, then shred or cut into bite-size pieces.
In a large bowl, whisk until smooth the vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter).
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring regularly, for 1 minute. Stir in the peas and continue to cook until bright green, about 4 minutes.
Transfer the garlic mix and the chicken to the dressing bowl. Toss to combine.
Serve sprinkled with cashews.