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Homemade Sticky Hoisin-Ginger Chicken with Snap Peas photo

Sticky Hoisin-Ginger Chicken with Snap Peas

This Sticky Hoisin-Ginger Chicken with Snap Peas is bursting with bold Asian flavors and comes together in under 30 minutes – perfect for a quick, delicious weeknight dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs boneless, skinless
  • 1/4 cup hoisin sauce
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 cups snap peas trimmed
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 green onions sliced for garnish
  • sesame seeds for garnish (optional)

Equipment

  • Large non-stick skillet or sauté pan
  • Grater or microplane
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Tongs or spatula

Method
 

Prepare the Chicken
  1. Pat your boneless, skinless chicken thighs dry with paper towels. Season both sides lightly with black pepper.
Mix the Sauce
  1. In a small bowl, combine the hoisin sauce, soy sauce, grated ginger, minced garlic, sesame oil, and red pepper flakes. Stir well to blend all those bold flavors.
Sear the Chicken
  1. Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs in a single layer. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
Cook the Snap Peas
  1. In the same skillet, add the snap peas and toss quickly to coat in the remaining oil and chicken drippings. Sauté for 2-3 minutes until snap peas are bright green and just tender crisp.
Add the Sauce and Chicken Back
  1. Return the chicken thighs to the skillet. Pour the hoisin-ginger sauce over everything. Stir gently to coat the chicken and snap peas. Reduce heat to medium-low and let everything simmer for 2-3 minutes, allowing the sauce to thicken and become irresistibly sticky.
Garnish and Serve
  1. Transfer the chicken and snap peas to serving plates. Sprinkle with sliced green onions and sesame seeds if using. Serve immediately with steamed rice or your favorite grain.

Notes

  • For extra spice, increase red pepper flakes or add a drizzle of chili oil.
  • To make gluten-free, substitute soy sauce with tamari or coconut aminos.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to retain texture.