Description
A delicious and easy honey soy chicken dish with snap peas, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 tablespoon cooking oil (I used avocado oil)
- 1 yellow bell pepper, cored and sliced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup snap peas, stems removed and cut in half
- 1/3 cup honey
- 1/3 cup reduced sodium soy sauce (use tamari for gluten-free diets)
- 1 tablespoon siracha
- 1 tablespoon sesame seeds, toasted
- Cooked white rice or sautéed cauliflower rice (optional, for serving)
Instructions
- In a large nonstick skillet, heat the cooking oil over medium heat.
- Add the bell pepper and chicken strips and stir. Cover the skillet and cook the chicken with the pepper for 5 minutes, stirring occasionally.
- Remove the lid and stir in the snap peas, honey, soy sauce (or tamari), and siracha. Stir and let the dish cook uncovered for another 8-10 minutes, or until the chicken is cooked through and the sauce has started to thicken.
- Serve hot, with seeds sprinkled on top.
Notes
- This dish pairs well with white rice or sautéed cauliflower rice.
- For gluten-free diets, ensure to use tamari instead of regular soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 14g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg