Ingredients
Main Ingredients
- 1 lb ground chicken
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 cup sugar snap peas
Sauces and Seasonings
- 2 tablespoons rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon sriracha
- 1/2 chile pepper, sliced (optional)
Instructions
- Brown the Chicken and Onion: In a large skillet over medium-high heat, add the ground chicken and diced red onion. Cook, stirring occasionally, until the chicken is browned and no longer pink, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.
- Add Vegetables and Sauces: Reduce the heat to medium. Add the sugar snap peas along with rice wine vinegar, low-sodium soy sauce, hoisin sauce, sesame oil, ground ginger, sriracha, and sliced chile pepper if using.
- Simmer Until Peas are Tender: Cook for another 3-5 minutes, stirring occasionally, until the sugar snap peas reach your desired tenderness and the flavors have melded.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve warm on its own or over steamed rice for a complete meal.
Notes
- You can substitute ground chicken with ground turkey or lean pork if preferred.
- For extra crunch, add chopped water chestnuts or bell peppers.
- If you prefer less heat, omit the sriracha or chile pepper.
- This dish pairs well with steamed jasmine rice or cauliflower rice for a low-carb option.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
