Chicken Stir-Fry with Sugar Snap Peas & Sticky Sweet Sauce

This dish is all about layering flavors. If sugar snap peas aren't in season, green beans or broccoli will sub just fine in this easy chicken stir-fry. Be sure to leave enough room in the pan to let the chicken sear.


  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon white miso paste
  • 1 teaspoon chile sauce
  • 2 tablespoons canola oil, divided
  • 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
  • sea salt and freshly ground pepper, to taste
  • 1 cup onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 pound sugar snap peas, trimmed
  • 1/3 cup mirin (or white wine plus 1 teaspoon sugar)
  • 2 tablespoons cilantro


  • Mix together first 4 ingredients in a small bowl, and set aside.
  • Heat a large skillet (not nonstick) over high heat, and swirl in 1 tablespoon oil. Toss in half the chicken and a pinch of salt and pepper, and brown on all sides, about 4-5 minutes total. Transfer to a large bowl. Swirl in a half-tablespoon oil, and brown the remaining chicken with another pinch of salt and pepper, then add to the chicken in the bowl.
  • Swirl in the remaining oil, and saute the onion and garlic for 1 minute, until fragrant. Add the sugar snap peas to the pan, and toss well. Stir-fry for 5-7 minutes, until peas are seared in places, but not yet tender. Pour in mirin, and scrape up bits stuck to the bottom of the pan. Cook for 2 minutes, until liquid has almost completely evaporated.
  • Add chicken back to the pan, and toss with peas. Stir in sauce, and cook for 2 minutes, stirring and flipping frequently, until sauce has thickened slightly and lightly coats the chicken and vegetables.
  • Serve sprinkled with cilantro.
Servings: 4
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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