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Ingredients
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    1 - 1 1/4  pounds 
    boneless, skinless chicken breasts (2 to 3), very thinly sliced on the diagonal
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    2   tablespoons 
    soy sauce
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    1   tablespoon 
    Asian sesame oil
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    1   tablespoon 
    plus 1 teaspoon rice vinegar
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    2   tablespoons 
    ketchup
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    8   
    scallions
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    6   ounces 
    snow peas, trimmed (about 1-1/2 cups)
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    2   tablespoons 
    minced fresh ginger
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    3   tablespoons 
    canola oil
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    2   tablespoons 
    lightly toasted sesame seeds

Directions
1.
In a large bowl, toss the chicken with 1 tablespoon of the soy sauce, 1-1/2 teaspoon of the sesame oil, and 1 teaspoon of the rice vinegar.
2.
In a 1-cup liquid measuring cup or another bowl, combine 1/4 cup water with the ketchup and the remaining 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1-1/2 teaspoon sesame oil.
3.
Trim the scallions and separate the dark-green tops from the light-green and white bottoms. Slice the tops into 2-inch pieces and the bottoms into thin rounds. Combine both in a medium bowl with the snow peas and ginger.
4.
Heat 1-1/2 tablespoons of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the chicken and cook, stirring occasionally, until it loses most of its raw appearance, 1 to 2 minutes. Transfer to a large plate.
5.
Add the remaining 1-1/2 tablespoons oil and the scallions, snow peas, and ginger, and cook, stirring occasionally, until the ginger and scallions start to brown, about 2 minutes.
6.
Return the chicken to the pan and add the ketchup mixture and half of the sesame seeds. Cook, stirring, until the chicken is cooked through and the snow peas are crisp-tender, 2 to 3 minutes. Transfer to a platter, sprinkle with the remaining sesame seeds, and serve.
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