Honey Garlic Chicken With Sugar Snap Peas – Simple, Flavorful, and Weeknight-Friendly

This is the kind of dinner that checks all the boxes: quick, comforting, and loaded with flavor. Tender chicken, crisp sugar snap peas, and a glossy honey garlic sauce come together in one pan. It’s sweet, savory, and a little sticky in the best way.

You don’t need fancy techniques or hard-to-find ingredients. Just a few pantry staples and 30 minutes, and you’re set.

What Makes This Special

This dish is all about balance. The sauce brings a bold mix of honey, garlic, soy, and a touch of tang, while the sugar snap peas add crunch and freshness.

It’s satisfying without feeling heavy, and the flavors are familiar yet exciting. Plus, it’s incredibly adaptable. You can swap the protein, add more veggies, or tweak the heat and sweetness to fit your taste.

It’s a weeknight win that still feels like something you’d order at your favorite takeout spot.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Sugar snap peas: 12 ounces, trimmed
• Garlic: 4 cloves, minced
• Ginger (optional but recommended): 1 tablespoon, grated
• Honey: 1/3 cup
• Low-sodium soy sauce or tamari: 1/3 cup
• Rice vinegar or apple cider vinegar: 1–2 tablespoons
• Sesame oil: 1–2 teaspoons
• Cornstarch: 1.5 tablespoons (for sauce slurry)
• Water or chicken broth: 1/2 cup
• Cooking oil: 1–2 tablespoons (neutral oil like avocado, canola, or peanut)
• Red pepper flakes or sriracha (optional): to taste
• Green onions: 2–3, sliced for garnish
• Sesame seeds (optional): for garnish
• Salt and black pepper: to season chicken
• Cooked rice or noodles: for serving

How to Make It

1. Prep everything first. Cut the chicken into bite-size pieces. Trim the sugar snap peas by snipping the ends and pulling off any tough strings. Mince the garlic and grate the ginger.

   This goes fast once you start cooking.

2. Make the sauce. In a bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, and water or broth. Stir in the garlic, ginger, and red pepper flakes if using. In a separate small bowl, mix cornstarch with a splash of water to make a smooth slurry.
3. Season the chicken. Pat the pieces dry, then sprinkle with a little salt and black pepper.

   Dry chicken sears better and browns nicely.

4. Sear the chicken. Heat a large skillet or wok over medium-high heat. Add oil and swirl to coat. Add chicken in a single layer and cook, undisturbed, for 2–3 minutes to get some color.

   Stir and cook another 3–4 minutes until cooked through. Transfer to a plate.
5. Cook the snap peas. In the same pan, add a tiny splash of oil if needed. Toss in the sugar snap peas and stir-fry for 2–3 minutes.

   You want them crisp-tender and bright green.

6. Build the sauce. Reduce heat to medium. Return the chicken and any juices to the pan. Pour in the honey-garlic mixture.

   Bring it to a gentle bubble.

7. Thicken it up. Stir the cornstarch slurry and drizzle it into the pan while stirring. Cook 1–2 minutes, until the sauce turns glossy and coats the chicken and peas. If it gets too thick, add a splash of water or broth.
8. Taste and adjust. Add more honey for sweetness, soy for saltiness, or vinegar for brightness.

   Season as needed.

9. Finish and serve. Turn off the heat. Garnish with sliced green onions and sesame seeds. Serve hot over rice or noodles.

Storage Instructions

Let leftovers cool, then transfer to an airtight container.

Store in the fridge for up to 4 days. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat gently on the stovetop over medium heat with a splash of water to loosen the sauce.

The snap peas will soften after reheating, but the flavors stay great. Avoid microwaving on high for too long, as that can overcook the chicken.

Health Benefits

• Lean protein: Chicken provides high-quality protein to support muscle repair and keep you full.
• Fiber and vitamins: Sugar snap peas offer fiber, vitamin C, vitamin K, and antioxidants, all with very few calories.
• Balanced sauce: The honey adds natural sweetness, while soy sauce and vinegar bring savory and tangy notes. Using low-sodium soy sauce helps manage salt intake.
• Better-than-takeout control: You choose the oil, sweetness, and sodium, so it’s easier to keep the dish lighter and more nutrient-friendly.

Common Mistakes to Avoid

• Crowding the pan. Overloading the skillet steams the chicken instead of searing it.

  Cook in batches if needed for better browning.

• Skipping the slurry. Adding dry cornstarch directly to the pan causes lumps. Mix it with water first for a smooth sauce.
• Overcooking the peas. Snap peas should stay crisp. Two to three minutes is enough.
• Not tasting at the end. A small tweak—more vinegar, a pinch of salt, or extra honey—can make the dish pop.
• Using high heat with honey too long. Honey can scorch.

  Keep the sauce at a gentle simmer when thickening.

Alternatives

• Protein swaps: Use boneless thighs for extra juiciness, shrimp for a quick cook (2–3 minutes), or tofu for a vegetarian option. For tofu, press and pan-fry until golden before saucing.
• Veggie variations: Add bell peppers, baby broccoli, carrots, or mushrooms. Cook sturdier veggies first, then add the snap peas at the end to keep their crunch.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce, and verify that your cornstarch and vinegar are gluten-free.
• No cornstarch: Use arrowroot powder (1:1) or reduce the sauce a bit longer for a thicker consistency.
• Low-sugar option: Reduce honey to 2 tablespoons and add a little more ginger and vinegar for brightness.
• Spice it up: Add sriracha, gochujang, or chili crisp to the sauce for heat and depth.
• Citrus twist: Finish with a squeeze of lime or a little orange zest for a fresh, aromatic lift.

FAQ

Can I use frozen sugar snap peas?

Yes, but thaw and pat them dry first.

They won’t be as crisp as fresh, so cook them quickly over high heat to prevent sogginess.

What’s the best cut of chicken for this?

Boneless, skinless thighs are the most forgiving and stay juicy. Breasts work well too if you avoid overcooking and cut them into uniform pieces.

How do I keep the sauce from getting too salty?

Use low-sodium soy sauce and taste before adding extra salt. If it ends up salty, add a splash of water or unsalted broth and a touch more honey or vinegar to rebalance.

Can I make this ahead?

You can prep the sauce, cut the chicken, and trim the peas up to 24 hours in advance.

Cook everything just before serving for the best texture.

What should I serve it with?

Steamed jasmine rice is classic, but brown rice, quinoa, or rice noodles are great too. For a lighter option, serve over cauliflower rice or a bed of shredded cabbage.

How do I add more vegetables without overcooking the peas?

Stir-fry denser vegetables first until nearly tender, then add the snap peas for the last couple of minutes. This keeps everything crisp and colorful.

Can I make it without garlic?

Yes.

Boost the ginger and add a pinch of onion powder or finely sliced green onions to maintain flavor. The sauce will still be delicious, just less garlicky.

Wrapping Up

Honey Garlic Chicken with Sugar Snap Peas is a simple, satisfying meal that fits busy nights and still feels special. It’s quick to cook, easy to customize, and big on flavor.

With a few pantry staples and fresh snap peas, you’ll have a glossy, tasty stir-fry on the table in no time. Keep this one in your rotation—you’ll use it again and again.