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Spiced Honey Chicken with Sauteed Snap Peas, Carrots, & Cabbage.

  • 1 medium
  • ¾ lb
    chicken thighs, boneless skinless
  • 2 cloves
  • ½ medium head
    napa cabbage
  • 1 (8 oz) pkg
    sugar snap peas
  • 1 medium
    yellow onion
    chili-garlic sauce
    sesame seeds
    soy sauce
    toasted sesame oil
    virgin coconut oil
  • 1
    Preheat the oven to 400°F.
  • 2
    Peel and mince garlic; combine with chili garlic sauce, soy sauce, honey, and sesame oil in a small bowl; whisk to combine.
    2 cloves garlic
    2 tsp chili-garlic sauce
    ¼ cup soy sauce
    1 tbsp honey
    1 tbsp toasted sesame oil
  • 3
    Place chicken in a baking dish, making sure to unroll the thigh pieces and lay them flat. Drizzle with half the marinade and place in the oven. Reserve the remaining, untouched marinade for later. Bake chicken until cooked through and golden, 20 minutes, flipping once halfway through.
    ¾ lb chicken thighs, boneless skinless
  • 4
    While chicken is cooking, wash and dry the fresh produce.
    1 medium carrot
    ½ medium head napa cabbage
    1 (8 oz) pkg sugar snap peas
  • 5
    Preheat a large skillet over medium-high heat.
  • 6
    Peel and thinly slice onion into half rings.
    1 medium yellow onion
  • 7
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 8
    Add onion to the skillet and stir-fry until tender, 2-3 minutes.
  • 9
    Peel and grate or julienne the carrot.
  • 10
    Add peas and carrots to the skillet with the onions and stir-fry, 2-3 minutes more.
  • 11
    Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise.
  • 12
    Add cabbage and remaining marinade to skillet and stir-fry until cabbage is just wilted, 1-2 minutes.
  • 13
    To serve, divide stir-fried vegetables between plates; top with chicken and sesame seeds. Enjoy!
    2 tbsp sesame seeds