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. 

Laura Zapalowski

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Recipe Summary

prep:
10 mins
cook:
6 mins
total:
16 mins
Yield:
Makes 6 servings (serving size: about 5 ounces chicken and 2/3 cup peas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Divide chicken among 6 plates, and sprinkle evenly with sesame seeds. Serve peas alongside chicken.

Nutrition Facts

394 calories; fat 13g; saturated fat 3g; mono fat 5g; poly fat 3g; protein 47g; carbohydrates 18g; fiber 2g; cholesterol 135mg; iron 3mg; sodium 732mg; calcium 96mg.
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