Type what you have

Ingredients

• ✓ sugar snap pea
• olive oil
• shallot
• thyme
• kosher salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. 3 Bake in the preheated oven until tender yet firm, 6 to 8 minutes.

By CJCOLLINS

Ingredients

• ✓ sugar snap pea
• olive oil
• green onion
• garlic
• salt
• mint

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add sugar snap peas, green onion, and garlic; season with salt and black pepper. Cook for 4 minutes. Off heat, stir in mint leaves.

By ORNERY

Ingredients

• ✓ sugar snap pea
• ground beef
• onion
• garlic
• cream of mushroom soup
• mushroom
• american cheese
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer ground beef mixture, using a slotted spoon, to a 2-quart casserole dish; retain drippings in the skillet.
3. 3 Spread cream of mushroom soup over ground beef mixture.
4. 4 Cook and stir mushrooms in the beef drippings over medium heat until tender and browned, 5 to 10 minutes; spread over soup layer in casserole dish.
5. 5 Arrange snap peas over mushroom layer; cover with American cheese slices. Layer potatoes over cheese.
6. 6 Bake in the preheated oven until cheese is melted and potatoes are browned and crisp, about 1 hour.

By GENTLEWOMAN

Ingredients

• ✓ sugar snap pea
• sesame oil
• new york steak
• broccoli floret
• carrot
• green bell pepper
• chardonnay wine
• honey
• soy sauce
• red pepper flake

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
2. 2 Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

By ainsliek

Ingredients

• ✓ sugar snap pea
• cod fillet
• salt
• black pepper
• butter
• sesame seed
• vegetable oil
• garlic
• orange

Instructions

1. 1 Brush the air fryer basket with vegetable oil and preheat to 400 degrees F (200 degrees C).
2. 2 Thaw fish if frozen; blot dry with paper towels, and sprinkle lightly with salt and pepper.
3. 3 Stir together butter and sesame seeds in a small bowl. Set aside 2 tablespoons of the butter mixture for the fish. Toss peas and garlic with remaining butter mixture and place in the air fryer basket.
4. 4 Cook peas in the preheated air fryer in batches, if needed, until just tender, tossing once, about 10 minutes. Remove and keep warm while cooking fish.
5. 5 Brush fish with 1/2 of the remaining butter mixture. Place fillets in air fryer basket. Cook 4 minutes; turn fish. Brush with remaining butter mixture. Cook 5 to 6 minutes more or until fish begins to flake when tested with a fork. Serve with snap peas and orange wedges.

By Allrecipes

Ingredients

• ✓ sugar snap pea
• penne pasta
• olive oil
• margarine
• white mushroom
• green onion
• garlic
• lemon
• lemon juice
• salt
• black pepper
• parmesan cheese
• mint

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
2. 2 Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

By Laura DeMarte

Ingredients

• ✓ sugar snap pea
• basil
• chicken broth
• olive oil
• garlic
• fettuccine pasta
• olive oil
• leek
• green onion
• jalapeno pepper
• salt
• zucchini
• english pea
• asparagus
• parmesan cheese

Instructions

1. 1 Fill a large bowl with ice and cold water; set next to stovetop. Bring a large pot of lightly salted water to a boil. Hold basil bunch by stems; dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes to stop the cooking process. Drain well. Remove basil leaves from stems; discard stems.
2. 2 Combine basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender; blend until smooth.
3. 3 Return the same pot of water to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a large bowl.
4. 4 Meanwhile, heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add leek and green onions; cook and stir until softened, about 5 minutes. Add jalapeño and salt; cook and stir until jalapeño is soft, about 5 minutes. Increase heat to medium-high. Stir in remaining 2 cups chicken broth, zucchini, sugar snap peas, and English peas; bring to a simmer and cook for 5 minutes. Add asparagus; cook until asparagus is soft, about 3 minutes.
5. 5 Add 1/4 cup basil-garlic purée to vegetable mixture; cook and stir until heated through, about 1 minute. Remove from heat.
6. 6 Pour vegetable mixture over fettuccine; toss. Add remaining basil-garlic purée, sprinkle with Parmesan cheese, and toss briefly to combine. Wrap bowl tightly with aluminum foil; set aside until fettuccine and vegetables soak up most of the juices and oil, about 5 minutes. Toss.

By John Mitzewich

Ingredients

• ✓ sugar snap pea
• rice
• green onion
• bamboo shoot
• mushroom
• red bell pepper
• onion
• chicken breast
• corn oil
• sesame oil
• hoisin sauce
• soy sauce
• garlic
• crushed red pepper
• sugar
• corn starch
• vegetable broth
• chicken broth

Instructions

1. 1 Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

By Mazola

Ingredients

• ✓ sugar snap pea
• almond
• green onion
• parsley
• celery
• chicken
• safflower oil
• red pepper flakes
• black pepper
• tarragon
• garlic
• salt
• sugar
• dijon mustard
• tarragon vinegar
• wild rice
• water

Instructions

1. 1 Bring water and wild rice to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more. Transfer to a bowl; refrigerate until cold.
2. 2 Meanwhile, whisk vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and pepper flakes together in a small bowl until smooth. Drizzle in safflower oil in a thin, steady stream while whisking vigorously until emulsified; set vinaigrette aside.
3. 3 Stir chicken, celery, parsley, and green onions into cooled wild rice; stir in vinaigrette until evenly blended. Cover the bowl; refrigerate 4 hours to overnight.
4. 4 Meanwhile, fill a large bowl with ice and cold water; set aside. Bring a small saucepan of lightly salted water to a boil. Add sugar snap peas; cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water until cold to stop the cooking process, 2 to 3 minutes. Drain; cut into 1-inch diagonal pieces. Refrigerate until ready to serve.
5. 5 Stir sugar snap peas and almonds into rice mixture just before serving.

By Stacey

Ingredients

• ✓ sugar snap pea
• olive oil
• ranch dressing mix
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place peas, olive oil, ranch dressing mix, and garlic in a large plastic zip-top bag. Shake to coat peas. Spread evenly on a baking sheet.
3. 3 Bake in the preheated oven until peas are tender, about 20 minutes.

By Leslie Asquith

Ingredients

• ✓ sugar snap pea
• mushroom
• teriyaki sauce
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine snap peas, mushrooms, teriyaki sauce, and olive oil in a large bowl; stir until evenly combined. Transfer vegetable mixture to the air fryer basket. Air fry for 12 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ sugar snap pea
• water
• cherry tomato
• garlic
• white sugar
• onion and herb seasoning
• lemon juice

Instructions

1. 1 Heat a large skillet over medium heat for 5 minutes. Add sugar snap peas and water; cover. Cook until peas are bright green, about 3 minutes. Remove cover and continue to cook until water is evaporated, about 2 minutes more. Stir tomatoes, garlic, sugar, and onion and herb seasoning into peas; cook for 3 minutes. Stir in lemon juice to serve.

By raebro

Ingredients

• ✓ sugar snap pea
• arugula
• baby spinach
• blueberry
• vegetable oil
• blueberry
• white balsamic vinegar
• honey
• almond

Instructions

1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Ingredients

• ✓ sugar snap pea
• vegetable oil
• onion
• snow pea
• bok choy
• curry powder
• feta cheese

Instructions

1. 1 Heat oil in a skillet over high heat. Cook and stir onion until slightly softened, about 1 minute. Add snow peas, sugar snap peas, and bok choy; stir-fry until bright green, about 8 minutes. Stir in curry powder. Cook, stirring occasionally, until flavors combine, 8 to 10 minutes. Stir in feta cheese.
2. 2 Push snow pea mixture into a mountain in the center of the skillet; let cook for 3 minutes. Push mountain down with your spatula and cook for 3 to 5 minutes more.

By Taylor

Ingredients

• ✓ sugar snap pea
• olive oil
• chicken thigh
• brown sugar
• soy sauce
• honey
• garlic
• ground ginger
• pineapple
• onion
• cornstarch
• water

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Brown chicken in hot oil, about 2 1/2 minutes per side.
2. 2 While chicken is cooking, mix brown sugar, soy sauce, honey, garlic, and ginger together in a small bowl.
3. 3 Transfer chicken to the bottom of a slow cooker. Place pineapple and onion on top of the chicken. Pour sauce over top.
4. 4 Cover and cook on High for 3 hours.
5. 5 Preheat the oven to 500 degrees F (260 degrees C).
6. 6 Remove chicken from the slow cooker and place on a baking sheet.
7. 7 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8. 8 Meanwhile, mix cornstarch and water together in a small bowl. Add it to the slow cooker, stir, and cook until sauce has thickened, about 30 minutes. Add snap peas and chicken and cook until heated through, 15 to 20 minutes more.

By pomluv

Ingredients

• ✓ sugar snap pea
• beef top sirloin steak
• broccoli floret
• bell pepper
• carrot
• garlic
• stir-fry sauce
• red pepper
• rice
• peanut

Instructions

1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

By Beef It's What's for Dinner

Ingredients

• ✓ sugar snap pea
• water
• white rice
• shrimp
• ginger
• cayenne pepper
• garlic
• sesame seed
• black pepper
• sesame oil
• red bell pepper
• green onion
• teriyaki sauce
• cornstarch
• chicken broth
• salt

Instructions

1. 1 In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. 2 While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
3. 3 Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
4. 4 Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

By Debbie

Ingredients

• ✓ sugar snap pea
• pork shoulder
• ginger root
• chicken flavored ramen noodles
• seasoning packets
• water
• green onion
• soy sauce
• cornstarch

Instructions

1. 1 Place the pork and ginger into a slow cooker, and sprinkle the seasoning packets from the ramen noodles over them. Pour in the water. Cover, and cook on Low for 6 to 8 hours.
2. 2 About 10 minutes before you are ready to eat, turn the slow cooker up to High. Break the ramen noodle bundles into quarters, and place them into the slow cooker along with the sugar snap peas and green onions. In a small cup, stir together the soy sauce and cornstarch. Stir into the slow cooker. Cover, and cook for about 5 more minutes. Serve immediately.

By Elizabeth

Ingredients

• ✓ sugar snap pea
• salmon fillet
• honey
• garlic
• soy sauce
• rice vinegar
• sriracha sauce
• sesame oil
• ginger paste
• mushroom
• sweet chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
2. 2 Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
3. 3 Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sugar snap pea
• coconut milk
• liquid amino acid
• peanut butter
• red curry powder
• red curry paste
• basil
• red pepper flakes
• brown sugar
• sweet onion
• red bell pepper
• cilantro
• chicken thigh

Instructions

1. 1 Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
2. 2 Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

By Becky

Ingredients

• ✓ sugar snap pea
• lo mein noodles
• sesame oil
• ground turkey
• onion
• garlic
• chicken broth
• water chestnut
• soy sauce
• onion soup mix
• celery
• red bell pepper
• mung bean sprout
• red pepper flakes

Instructions

1. 1 Bring a large pot of water to a boil; cook noodles, stirring occasionally, until tender, about 6 minutes. Drain and toss with 1 teaspoon sesame oil.
2. 2 Heat remaining sesame oil in a large saucepan over medium heat. Add turkey, onion, and garlic to the hot oil. Cook, stirring occasionally, until ground turkey is no longer pink, about 5 minutes. Drain excess grease and return to the pan.
3. 3 Pour in chicken broth, water chestnuts, soy sauce, and onion soup mix. Stir until well combined. Add celery, snap peas, and bell pepper. Cook and stir until slightly softened, 3 to 5 minutes.
4. 4 Add noodles and bean sprouts to the pan. Stir to combine and serve immediately, topped with red pepper flakes.

By bdweld

Ingredients

• ✓ sugar snap pea
• ground beef
• ground pork
• vegetable oil
• carrot
• soy sauce
• bean sprout
• mushroom
• green onion
• salt
• garlic powder
• black pepper
• lumpia wrapper
• egg white
• canola oil

Instructions

1. 1 Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender. Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm. Add to beef and pork, and toss to combine.
2. 2 Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, then continue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of egg white on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers.
3. 3 Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels.

By Carrie

Ingredients

• ✓ sugar snap pea
• chicken breast
• baking soda
• chicken broth
• soy sauce
• rice vinegar
• sriracha sauce
• honey
• cornstarch
• scallion
• ginger
• garlic
• canola oil
• rice

Instructions

1. 1 Thinly slice chicken breasts; cut slices in half to create pieces about 1 1/2 to 2 inches in diameter; transfer to a bowl. Add baking soda; toss to coat chicken. Set aside for 15 minutes.
2. 2 Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, ginger, and garlic in a separate bowl.
3. 3 Rinse chicken thoroughly in a colander; pat dry.
4. 4 Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add chicken and 1 to 2 splashes Sriracha-honey sauce; stir-fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Transfer chicken to a plate.
5. 5 Add remaining 1 tablespoon oil to the skillet; add snap pea mixture. Cook until snap peas are crisp but still tender, 3 to 4 minutes. Return chicken to the skillet; add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes. Serve stir-fry over rice.

By Frankie

Ingredients

• ✓ sugar snap pea
• chicken breast
• cajun seasoning blend
• chicken broth
• cornstarch
• soy sauce
• olive oil
• cabbage
• asparagus
• celery
• red bell pepper
• green onion
• bamboo shoot
• cashew
• paprika

Instructions

1. 1 Sprinkle chicken pieces with Cajun seasoning.
2. 2 Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
3. 3 Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
4. 4 Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir-fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
5. 5 Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

By Sweet B

Ingredients

• ✓ sugar snap pea
• chow mein noodle
• soy sauce
• honey
• fish sauce
• vegetable oil
• red curry paste
• garlic
• ginger
• coconut milk
• pork loin chop
• carrot
• cilantro
• lime

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
2. 2 Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
3. 3 Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
4. 4 Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
5. 5 Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

By thedailygourmet

Ingredients

• ✓ sugar snap pea
• orange juice
• soy sauce
• garlic
• orange zest
• ginger
• red pepper flakes
• vegetable oil
• chicken breast
• chicken broth
• cornstarch
• stir-fry vegetable
• broccoli
• carrot

Instructions

1. 1 Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
3. 3 Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
4. 4 Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

By PENNIETHEWOO

Ingredients

• ✓ sugar snap pea
• peanut oil
• garlic
• ginger
• green onion
• salt
• chicken breast
• onion
• cabbage
• red bell pepper
• chicken broth
• soy sauce
• white sugar
• cornstarch

Instructions

1. 1 Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
2. 2 In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

By Teresa Shields

Ingredients

• ✓ sugar snap pea
• orange juice
• brown sugar
• rice vinegar
• fish sauce
• soy sauce
• ginger root
• red pepper flakes
• chicken thigh
• green onion
• garlic
• orange zest
• red bell pepper
• jalapeno pepper
• cilantro leaves

Instructions

1. 1 Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.
2. 2 Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Drain chicken thoroughly in a colander, reserving marinade.
4. 4 Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
5. 5 Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.
6. 6 Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.
7. 7 Remove from heat. Garnish with cilantro and serve.

By John Mitzewich

Ingredients

• ✓ sugar snap pea
• jasmine rice
• water
• salt
• chicken breast
• cornstarch
• vegetable oil
• red bell pepper
• soy sauce
• water
• rice wine vinegar
• garlic
• sugar
• chili garlic sauce
• green onion

Instructions

1. 1 Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
2. 2 Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
3. 3 Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
4. 4 Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
5. 5 Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

By Julie Hubert

Ingredients

• ✓ sugar snap pea
• chicken thigh
• chipotle chile-flavored olive oil
• soy sauce
• red pepper flakes
• olive oil
• onion
• red bell pepper
• orange bell pepper
• garlic
• white wine
• garlic pepper seasoning
• ginger
• cornstarch
• water
• mushroom

Instructions

1. 1 Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl; set aside.
2. 2 Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, bell peppers, and garlic until partially tender, about 5 minutes.
3. 3 Add chicken mixture, white wine, garlic pepper seasoning, and ground ginger; cook and stir until chicken is almost cooked through, about 5 minutes.
4. 4 Whisk cornstarch and water together in a small bowl until dissolved; stir into pan. Add mushrooms; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.

By Jennifer Baker