Step 1

Heat 1 teaspoon of oil in a large pan over medium heat. Add the snap peas and cook for approximately 2-3 minutes or until vegetables are tender.

Step 2

Remove the snap peas from the pan; place them on a plate and cover.

Step 3

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Step 4

Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.

Step 5

Add the snap peas back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

Step 6

In a bowl whisk together the chicken broth, honey, sesame oil, garlic and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

Step 7

Pour the sauce mixture over the chicken and snap peas; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Step 8

Serve immediately, topped with sesame seeds.