Sticky Soy-Honey Chicken with Snap Peas and Vermicelli

Kosher Intelligence Kosher Intelligence
5.0 (1 reviews)

Dinner in one pan, start to finish, with zero compromise on flavor. Vermicelli noodles simmer right in the pan with tender chicken thighs, crisp snap peas, and a glossy soy-honey sauce that reduces to the perfect sticky glaze. It’s fast, comforting, and just different enough to feel fresh on a weeknight.

Generated by Renee Schwartz

40m 4
Easy Meat

Contains: Soy, Sesame, Gluten, Wheat

Directions

  1. Heat oil in a large skillet or wok over medium-high. Add chicken and cook until lightly golden, about five to six minutes until lightly golden.

  2. Stir in onion, garlic, ginger, and salt. Cook two to three minutes until fragrant.

  3. Add soy sauce, honey, vinegar, and sesame oil; toss to coat the chicken.

  4. Add snap peas, then nestle the vermicelli directly into the pan. Pour one and 1/4 cups water or broth over the noodles. Cover the pan and cook four to five minutes.

  5. Uncover and use tongs to gently separate and toss the noodles until they’re fully softened, glossy, and coated in sauce. If the noodles still feel firm or the sauce gets too tight, add two to four tablespoons water at a time until the texture is right.

  6. Top with scallions and sesame seeds.

Notes:
If you can’t find snap peas, try thinly sliced zucchini or baby spinach stirred in at the end—they’ll wilt perfectly into the sauce.

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