Ingredients

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

Preparation

  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. (Serving size: about 5 ounces chicken and 2/3 cup peas)

Calories 394; Fat 13g (sat 3g, mono 5g, poly 3g); Cholesterol 135mg; Protein 47g; Carbohydrate 18g; Sugars 8g; Fiber 2g; Iron 3mg; Sodium 732mg; Calcium 96mg