If sugar snaps aren’t in season, green beans or broccoli will sub just fine. Be sure to leave enough room in the pan to let the chicken sear … this dish is all about layering flavors. Serve with rice.
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon white miso paste
1 teaspoon chile sauce
2 tablespoons canola oil, divided
2 skinless boneless chicken breast halves, cut into 1-inch cubes
Sea salt and freshly ground pepper, to taste
1 cup diced onion
3 cloves garlic, thinly sliced
1 pound sugar snap peas, trimmed
1/3 cup mirin OR white wine plus 1 teaspoon sugar
2 tablespoons cilantro
Mix together first four ingredients in a small bowl and set aside.
Heat a large skillet (not nonstick) over high heat and swirl in 1 tablespoon oil. Toss in half the chicken and a pinch of salt and pepper, and brown on all sides, about 4-5 minutes total. Transfer to a large bowl. Swirl in a half-tablespoon oil and brown the remaining chicken with another pinch of salt and pepper, then add to the chicken in the bowl.
Swirl in the remaining oil; saute the onion and garlic for 1 minute, until fragrant. Add the sugar snaps to the pan, and toss well. Stir-fry for 5-7 minutes, until peas are seared in places but not yet tender. Pour in mirin and scrape up bits stuck to the bottom of the pan. Cook for 2 minutes, until liquid has almost completely evaporated.
Add chicken back to the pan and toss with peas. Stir in sauce and cook for 2 minutes, stirring and flipping frequently, until sauce has thickened slightly and lightly coats the chicken and vegetables.
Serve sprinkled with cilantro.