Hoisin-Glazed Chicken With Sugar Snap Peas
- 1 pound fresh sugar snap peas, trimmed
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 (2-pound) warm rotisserie chicken, skin and wings removed, cut into 6 pieces
- 1 teaspoon toasted sesame oil
- 1/2 cup sliced bottled roasted red bell peppers
- 1/4 teaspoon kosher salt
- 1/2 tablespoon sesame seeds, toasted
1. Bring a large pot of water to a boil. Add peas, and cook for 1–2 minutes or until tender but still bright green. Drain and rinse with cold water. Set aside.
2. Whisk together the hoisin sauce and the next three ingredients (through honey); heat in a large skillet over medium heat. Once mixture begins to bubble, add garlic; cook, stirring occasionally, for 1–2 minutes. Add chicken pieces, and stir about 1 minute or until heated through. Transfer chicken and sauce to a large bowl; toss until chicken is well glazed.
3. Return skillet to stove, add sesame oil, and heat over medium-high heat. Add snap peas and roasted peppers; cook about 2 minutes or until heated through. Season with 1/4 teaspoon salt; remove from heat.
4. Divide chicken among 6 plates, and sprinkle evenly with sesame seeds. Serve peas alongside chicken.
- Prep Time:
- Cook Time:
- Yield: Makes 6 servings (serving size: about 5 ounces chicken and 2/3 cup peas)
|Calories per serving:||394|
|Fat per serving:||13g|
|Saturated fat per serving:||3g|
|Monounsaturated fat per serving:||5g|
|Polyunsaturated fat per serving:||3g|
|Protein per serving:||47g|
|Carbohydrate per serving:||18g|
|Fiber per serving:||2g|
|Cholesterol per serving:||135mg|
|Iron per serving:||3mg|
|Sodium per serving:||732mg|
|Calcium per serving:||96mg|
Good to Know
Regular soy sauce contains approximately 1,000 mg of sodium per serving (about as much as a Big Mac). Using low-sodium soy sauce cuts about 500 mg without losing the flavor. Try Health magazine’s low-sodium dipping sauce recipe the next time your decide to do stir fry.