Honey Garlic Chicken with Sugar Snap Peas

Forget the takeout and make this Honey Garlic Chicken with Sugar Snap Peas.  Tender chicken is coated in a sticky, sweet honey and garlicky sauce that is to die for!  Pair it with some crispy sugar snap peas and serve over rice for a meal that beats takeout any day!

Honey Garlic Chicken with Sugar Snap Peas

Stir frys are my go to meals during the week when I'm tired and want to get dinner on the table fast.  30 minutes is all you need to make my newest stir fry creation.  Tender chunks of chicken and stir fried along with crispy sugar snap peas and the whole dish is tossed with a combination of honey, garlic, soy, sesame oil, and sriracha.  Let's be honest, this dish is all about the sauce.  Sweet sticky honey laced with soy sauce, sesame oil, ginger, and a bit of sriracha for heat. Yum! 

Stir frys are a one pot wonder and are quick and easy to make.  They are usually made in a wok, but don't worry if you don't have one.  A good large skillet with work just fine.  I typically serve my stir frys over steamed rice and it would be equally good over fried rice.  You can't beat a good stir fry and a quick meal for a weeknight or even a weekend dinner.

Enjoy!

What Ingredients do I need?

• Honey

• Garlic

• soy sauce - low sodium

• toasted sesame oil

• ginger - whole or paste

• chicken broth - low sodium

• cornstarch

• sriracha

• chicken breasts

• sugar snap peas

Substitutions and Variations

• Use chicken thighs or even pork in place of the chicken breasts

• Veggies - try snow peas, baby corn, broccoli, or sliced bell peppers for an alternative

• Heat level - if you don't care for heat, leave out the sriracha.  If you like more increase the amount

• Serve with steamed white or brown rice, or fried rice

Kitchen Tips and Notes

• Gather all your ingredients and do all your prep work for your chicken and your sauce before you start cooking.  Once you start cooking things go really fast and won't take long to cook.

• You can refrigerate left overs in an airtight container or bag for 3 days.

More Popular Stir Frys

Orange Chicken Stir Fry

General Tso's Chicken - Lighter Version

Chicken, Green Bean, and Mushroom Stir Fry

Chicken Teriyaki Stir Fry

Spicy Beef, Snow Pea, Carrot, and Mushroom Stir Fry

Garlic Chicken Stir Fry

Jamaican Jerk Chicken Stir Fry

Chicken, Green Beans, and Tomato Stir Fry

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Honey Garlic Chicken with Sugar Snap Peas

serves 4

Stir Fry Sauce:
½ cup chicken broth low sodium
4 tablespoons soy sauce low sodium
½ cup honey
1 tablespoon cornstarch

1 teaspoon ginger, minced
1 teaspoon toasted sesame oil 
1 teaspoon sriracha 

Chicken:

2 to 3 tablespoons canola oil
1 to 1 ½ pounds boneless skinless chicken breasts, cut into 1 inch bite size pieces
¼ cup cornstarch
2 to 3 cloves garlic minced
8 oz sugar snap peas


To make the sauce whisk together in a glass measuring cup the cornstarch with the chicken broth until smooth.  Add in the soy sauce, honey, toasted sesame oil, ginger, and sriracha and whisk again.  Set aside.  

Add oil to a large skillet and heat over medium high heat.   Place the cornstarch on a plate and toss the pieces of chicken in the cornstarch tossing until coated.  Add the chicken to the skillet, in batches if necessary to avoid overcrowding, and cook for about 5 minutes stirring often until the chicken is browned and cooked through.  Remove chicken to a plate or baking sheet and set aside.  

Add a little more oil to the skillet and add in the sugar snap peas.  Cook for 5-6 minutes until they are crisp tender.  Return the chicken and their juices back to the skillet.  Add the minced garlic to the skillet and stirring continuously for 1 minute.  Give you sauce another whisk to combine everything and pour in your sauce, stirring to coat all ingredients.  Allow sauce to thicken for 2-3 minutes.  Remove to a platter and serve over rice.   

Blueberry Smash Muffins - Small Batch

Blueberry Smash Muffins are the ultimate breakfast treat.  You get double the blueberry flavor in every bite!

Blueberry Smash Muffins

 

I'm ready for Spring and that reminds me of blueberries.  I love blueberry muffins.  I make them often but always want to overload them with blueberries so I get that luscious flavor in every bite.  To fix that I tried a new technique that uses fresh whole blueberries and the addition of smashed blueberries.  The results are perfect Blueberry Smash Muffins.

This recipe makes a small batch of 6 muffins.  You can easily double the recipe for a batch of 12.  These are perfect for a Sunday breakfast, or on-the-go muffins during the week.  They are made all in one bowl and can be done start to finish in about 40 minutes.  There's nothing like a fresh muffin and these extra special Blueberry Smash Muffins are the ultimate Spring treat.

Enjoy!

What Ingredients do I need?

• fresh blueberries

• eggs

• low-fat milk

• canola oil

• all purpose flour

• sugar or sugar alternative if using (for Keto, low carb)

• baking powder

• salt

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any add-ins (chocolate chips, shredded coconut, walnuts, pecans granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

More Blueberry Recipes

Berry Almond Smoothie Bowl

Peach Blueberry Ginger Crisp

Lemon Blueberry Scones

Blueberry Coconut Banana Bread

Easy Country Blueberry Pancakes

Lemon Blueberry Bread

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Blueberry Smash Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1 1/2 cups blueberries

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.   Stir just until combined.  Do not over mix.  Take 1/2 cup blueberries and smash them until chunky (not totally smashed to pulp) with the back of a spoon.  Add this to the batter and gently fold in.  Add 2/3 cup of whole blueberries to the batter and fold in gently.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Add remaining blueberries to the tops of your muffins.   Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

 

Easy Turkey Chili Mac

A lightened up version of your favorite Chili Mac use ground turkey as the base and is loaded with everyday spices, beans, pasta, and ooey gooey cheese!  A one pot meal that's easy enough to make on a weeknight.

Easy Turkey Chili Mac

Everyone is talking about Spring but we are still in winter mode here in Southern California.  So more comfort food is on the menu.  Last night I decided to make some Chili Mac because it is stick to your ribs good.  What is Chili Mac?  It's a combination of a good chili and macaroni and cheese.  Yum! 

Typically Chili Mac is made with ground beef but since we are always on the road to healthier eating I decided to make it with ground turkey and it came out extremely tasty.  My Easy Turkey Chili Mac is a one pot meal and a weeknight warrior.  It can be made in 45 minutes including all the prep work.  I like a dish like that!

Imagine a dish filled with a hearty chili made with ground turkey, shallots, garlic, kidney beans, tomatoes, and spices.  Then you add in some beef broth for body, macaroni, and stir in some gooey cheese.  This dish is what makes eating fun!  Everyone including the kids love this dish.  Serve it with some crusty bread and a garden salad and you'll have a hearty meal that will be on repeat.

Enjoy!

What Ingredients do I need?

• ground turkey - I buy the 93/7% ratio to ensure the turkey has a little fat, flavor, and doesn't become dry and rubbery.

• olive oil

• shallot

• garlic cloves

• diced tomatoes and tomato paste

• kidney beans

• beef broth - low sodium

• spices - chili powder, cumin, paprika, ground coriander, dried oregano 

• pasta - macaroni, or other short pasta.  I used mini shells.

• cheddar cheese

Substitutions and Variations

• Ground meat - use your favorite, chicken, turkey, beef or even lamb

• Cheese - for a little heat substitute the cheddar with pepper jack cheese

• Add some heat - add a little cayenne pepper (start with a pinch).  Taste and add more to your desired heat level. 

• Bean - switch it up with Black, pinto, or cranberry beans

Kitchen Tips and Notes

• Toppings are always fun - avocado slices, shredded cheese, or a dollop of sour cream

• Cooking vessels:  I used a 12 inch skillet for this meal and it was full.  You could also use a Dutch oven like my Lodge one.  It's very sturdy and comes in a dozen colors.  Another alternative is a Braising pan.  It's shorter in height than the Dutch oven but is a great pan to have for food that is stewed, fried, baked, and braised.

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Easy Turkey Chili Mac

Serves 4-6

1 lb ground turkey
1 shallot, small diced
2 cloves garlic, minced
14 oz  petite diced tomatoes
6 T tomato paste
14 oz kidney beans, drained & rinsed
3 - 3 1/2 cups low-sodium beef broth
3 teaspoons chili powder
2 teaspoon  cumin

1 teaspoon paprika

1 teaspoon  coriander

1/2 - 1 teaspoon kosher salt

1  teaspoon  dried oregano

2 cups mini shell pasta - or macaroni
2 cups shredded cheddar cheese

Add ground turkey, shallot, and garlic to a very large skillet over medium-high heat. Season with salt & pepper then cook, chopping the meat, until no longer pink. 

Add petite diced tomatoes, tomato paste, kidney beans, beef broth, and spices to the skillet. Bring to a boil then add pasta and place a lid on top. Cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,) stirring once. Add cheese then stir until smooth. Let dish sit off the heat and thicken for 10 minutes before serving.