Hoisin-Glazed Chicken With Sugar Snap Peas



Makes 6 servings (serving size: about 5 ounces chicken and 2/3 cup peas)

Recipe Time

Prep: 10 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 394
Fat 13 g
Satfat 3 g
Monofat 5 g
Polyfat 3 g
Protein 47 g
Carbohydrate 18 g
Fiber 2 g
Cholesterol 135 mg
Iron 3 mg
Sodium 732 mg
Calcium 96 mg


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.

Laura Zapalowski,


September 2008
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