Sugar Snap Peas and Greens in a Snap!

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We've been in Seattle for about 3 weeks now, we're in our apartment and have started our new jobs. Everything still feels fake and vacation-like, and it's taking us a while to get settled in. That can be expected I guess, but it's jarring and uncomfortable. Ben and I are trying to get back into a normal-ish schedule, and doing things that we always do and try to establish a new normal in Seattle. 

There a few things right off the bat that we love about where we're living, and the first of those is how close we are to the University Farmer's Market. We can see the Saturday morning market from our bedroom! That makes it pretty hard to skip, so a lot of our food has been inspired by the things we've found at the market.

This recipe is particularly easy to throw together for a quick dinner, and uses 2 things we have at the market right now, sugar snap peas, and pea greens. Pea greens seem pretty cost effective, I got a bunch for $3; snap peas are less cost effective, but they're some of my favorites, so I splurged. I hope to grow some on my balcony for the fall harvest (this idea is minimally researched, so don't take that as gardening advice) not only for food, but also as a sort of privacy screen.

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Sugar Snap Peas and Greens

Serves 4


1 lb of chicken breast
1 inch of fresh ginger (skin peeled off)
1 clove of garlic
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon garlic chili sauce
1 teaspoon apple cider vinegar
3/4 pound of sugar snap peas
A few handfuls of pea greens
A squeeze of lime
Salt and Pepper to taste


  1. Spray a pan with non stick spray, then heat a pan on medium high heat.
  2. Chop the chicken into bit sized pieces, season with salt and pepper, and brown on both sides.
  3. While the chicken is browning mix the soy sauce, sesame oil, garlic chili sauce, and cider vinegar.
  4. Prepare the snap peas by breaking off any leafy ends and rinsing them.
  5. Mince the garlic and ginger.
  6. Once the chicken is browned, put it to the side to rest.
  7. In the same pan add the snap peas, ginger, and garlic, add in 1/4 cup of water and toss all for a few minutes until the peas are lightly steamed and bright green.
  8. Add in the soy sauce mixture and toss for 20 seconds, remove from heat and combine with the chicken.
  9. Plate the peas and chicken, top with a handful of pea greens and squeeze lime over the dish and serve.


What are your favorite finds at the farmers market at this time of year? I'm looking forward to garlic scapes!

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