Chicken · 35 min
Spiced Honey Chicken with Sauteed Snap Peas, Carrots, & Cabbage
- 35 min
- 2–6 servings
- 564 kcal / serving
This dish pairs tender chicken with a glossy honey-garlic glaze and a quick stir-fry of snap peas, carrots, and cabbage for a balanced weeknight meal with varied textures.
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Ingredients
- 1 mediumcarrot
- ¾ lbchicken thighs, boneless skinless
- 2 clovesgarlic
- ½ medium headnapa cabbage
- 1 (8 oz) pkgsugar snap peas
- 1 mediumyellow onion
- carrots
- yellow onions
From the pantry: chili-garlic sauce, honey, sesame seeds, soy sauce, toasted sesame oil, virgin coconut oil
Cookware
baking dish · chef's knife · colander · cutting board · garlic press (optional) · grater · julienne peeler (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
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Produce
- 1 mediumcarrot
- 2 clovesgarlic
- ½ medium headnapa cabbage
- 1 (8 oz) pkgsugar snap peas
- 1 mediumyellow onion
- carrots
- yellow onions
Meat & seafood
- ¾ lbchicken thighs, boneless skinless
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| chicken thighs, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| napa cabbage | ½ medium head | 1 medium head | 1 ½ medium heads |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
| yellow onion | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F.
- Mince the garlic and whisk it with chili-garlic sauce, soy sauce, honey, and sesame oil in a small bowl to form the marinade.
- Place the chicken in a baking dish, flatten the thighs, brush with half the marinade, and bake for 20 minutes, turning once; reserve the rest of the marinade.
- While the chicken cooks, rinse the produce and pat dry.
- Heat a large skillet over medium-high heat and add enough virgin coconut oil to coat the bottom.
- Thinly slice the onion into half-moons and add to the skillet; cook until tender, about 2–3 minutes.
- Grate or julienne the carrot, then add the sugar snap peas and carrots; stir-fry for 2–3 minutes.
- Trim the cabbage, halve it lengthwise, and thinly slice crosswise; add to the skillet with the remaining marinade and stir-fry until just wilted, about 1–2 minutes.
- Serve the vegetables on plates, top with the chicken, and sprinkle with sesame seeds.
Two tips
- Prep ahead by mixing the marinade in advance and refrigerating it until needed.
- For leftovers, store the chicken and vegetables separately, and finish with a light sprinkle of sesame seeds or an extra drizzle of sesame oil before serving.
Nutrition per serving
- Calories
- 564 kcal
- Protein
- 45 g
- Carbs
- 37 g
- Fat
- 28 g
- Fiber
- 9 g
- Sodium
- 215 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.