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
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Honey Garlic Chicken with Sugar Snap Peas
serves 4Stir Fry Sauce:
½ cup chicken broth low sodium
4 tablespoons soy sauce low sodium
½ cup honey
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 teaspoon sriracha
Chicken:
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.
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