It’s no secret that we love to cook and bake some pretty complicated things around here J.  Often, though, we just want a really quick but super yummy meal that doesn’t require a lot of fuss.

Our Spicy Sesame Chicken with Sugar Snap Peas is one of those meals that comes together really quickly and is very satisfying. You can make it as spicy or as mild as you like. We like to use the Bees Knees Spicy Honey to kick up the heat but you can use plain honey if you prefer less spice. To make the prep really easy, we use Christopher Ranch crushed garlic and chopped ginger. If you prefer, the sugar snap peas can be replaced with snow peas.

Whip up a quick batch of Spicy Sesame Chicken with Sugar Snap Peas and enjoy!

Saute the sugar snap peas in a bit of sesame oil until lightly browned.

Saute the chicken until just cooked through.

Simmer the sauce and corn starch until thickened.

Toss the chicken in the sauce to coat.

Spicy Sesame Chicken with Sugar Snap Peas

• 3 boneless, skinless chicken breasts (about 1 ½ pounds), cut into thin strips
• ½ TBSP sesame oil
• ½ cup soy sauce
• 2 TBSP dark brown sugar
• 2 TBSP honey
• 2 TBSP Spicy Honey *
• 2 tsp crushed (or grated) ginger
• 2 tsp crushed garlic
• 1 TSBP corn starch
• 8 oz fresh sugar snap peas
• ½ tsp sesame oil
• ½ TBSP sesame seeds
• 4 cups cooked rice

* As a substitute, stir ¼ teaspoon cayenne pepper into 2 tablespoons regular honey. If you prefer no spice, just use ¼ cup plain honey.

Start your rice before you begin cooking the chicken and peas.

In a medium bowl (we use a 2-cup glass measuring cup), whisk together the soy sauce, brown sugar, honeys, ginger and garlic. Set aside.

In a small bowl, mix together the one tablespoon cornstarch with ¼ cup water.

Heat ½ teaspoon of sesame oil in a large skillet over high heat. When the oil is shimmering, add the sugar snap peas and sauté, stirring continuously, until starting to brown – about 3 minutes. Remove from pan and set aside.

Heat the remaining ½ tablespoon of sesame oil in the same frying pan over medium high heat. When shimmering, add the chicken strips. Stir to coat with the sesame oil and then spread out and let cook one minute. Continue stirring the chicken until cooked through, about one more minute. Remove from pan and set aside.

Add the sauce mixture to the pan. Bring to a boil and stir constantly for 2 minutes. Reduce the heat to medium and slowly add the cornstarch. Continue stirring for about 2-3 minutes more until the sauce thickens. Reduce the heat to medium-low and return the chicken and the sugar snap peas to the pan and stir until heated through, about 5 minutes.

Serve the chicken and peas over rice and garnish with sesame seeds.

Serves 4