Hoisin-Glazed Chicken With Sugar Snap Peas Recipe

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Hoisin-Glazed Chicken With Sugar Snap Peas
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Ingredients:

Directions:

  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.
  3. 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.
  4. 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.
  5. Divide chicken among 6 plates, and sprinkle evenly with sesame seeds.
  6. Serve peas alongside chicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 349.78 Kcal (1464 kJ)
Calories from fat 252.37 Kcal
% Daily Value*
Total Fat 28.04g 43%
Cholesterol 90.94mg 30%
Sodium 651.29mg 27%
Potassium 283.64mg 6%
Total Carbs 10.82g 4%
Sugars 8.1g 32%
Dietary Fiber 1.43g 6%
Protein 12.84g 26%
Vitamin C 39.9mg 67%
Vitamin A 0.8mg 25%
Iron 76.4mg 424%
Calcium 56.8mg 6%
Amount Per 100 g
Calories 178.88 Kcal (749 kJ)
Calories from fat 129.06 Kcal
% Daily Value*
Total Fat 14.34g 43%
Cholesterol 46.51mg 30%
Sodium 333.08mg 27%
Potassium 145.06mg 6%
Total Carbs 5.53g 4%
Sugars 4.14g 32%
Dietary Fiber 0.73g 6%
Protein 6.57g 26%
Vitamin C 20.4mg 67%
Vitamin A 0.4mg 25%
Iron 39.1mg 424%
Calcium 29.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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