Ginger Chicken with Snow Pea Salad

1 pound snow peas, strings removed (I ate them just fine w/o removing the strings)
1 tbsp plus 2 tsps olive oil, divided
1 tbsp plus 1 tsp low-sodium soy sauce, divided
1 tbsp minced fresh ginger
1 1/2 pounds boneless, skinless chicken breasts
2 scallions, sliced
2 tsps sesame oil
1/2-1 tbsp minced garlic (optional, the original recipe does not call for garlic, but I added it)

Bring a medium saucepan of salted water to a boil.  Fill a medium mixing bowl with ice and water.  Boil snow peas for 2 minutes, drain, and place in ice water for 1 minute to chill.

Combine 2 tsps of oil, 1tbsp soy sauce, and ginger in a bowl.  Add chicken, toss and coat.

Heat remaining oil in a large skillet over medium/medium-high heat.  Add chicken, cook until golden brown, and no longer pink inside..about 5 minutes per side. 

Combine snow peas, scallions, sesame oil, and remaining soy sauce in a mixing bowl..toss together.  Serve snow pea salad with the sliced chicken.  (I ate my chicken and salad as separate sides..I don't like to mix my foods ;)

Makes 4 servings

per serving = 310 cals

*Recipe from the South Beach Diet cookbook*