RecipeSesame-Chili Sugar Snaps

Nutrition Facts
Amount per Serving
  • Calories: 80
  • Protein: 4 g
  • Total Fat: 1 g
    • Unsaturated Fat: 1 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 12 g
  • Dietary Fiber: 3 g
  • Total Sugar: 7 g
    • Natural Sugar: 4 g
    • Added Sugar: 3 g
  • Sodium: 330 mg

You don’t need to head to a fancy restaurant and spend loads of money to enjoy this tasty app. You can whip one up in your own kitchen in just about 10 minutes with a dash of effort and a few key ingredients. It truly is a snap to make (haha!), and I guarantee everyone will devour them.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • 1 pound raw sugar snap peas
  • • 2 tablespoons reduced-sodium soy sauce
  • • 2 teaspoons chili sauce
  • • ¼ teaspoon minced garlic
  • • 2 teaspoons honey
  • • 1 teaspoon sesame oil
  • • ¼ to ½ cup chopped scallions
  • • Kosher salt to taste
  • • Toasted sesame seeds, optional



Liberally coat a large skillet with nonstick olive oil spray (or add 1 tablespoon extra-virgin olive oil) and warm over medium-high heat. Add sugar snap peas and let sit, undisturbed, for 1 to 2 minutes in hot skillet. Toss veggies and continue to cook for another 3 to 4 minutes to soften and slightly char.

Add soy sauce, chili paste, garlic, honey and sesame oil. Sauté for another 1 minute or so, stirring consistently to blend all the sauce ingredients and coat the sugar snaps. Mix in scallions, along with a light sprinkling of kosher salt, and transfer to a serving plate (be sure to pour any remaining sauce over the veggies). Sprinkle on optional sesame seeds and enjoy.

Try my Sesame-Garlic Edamame.