Time: 30 minutes
Time-Saver: Purchase bagged, pretrimmed sugar snap peas.
Serve with Cucumber-Peanut Salad: Combine 2 cups thinly sliced English cucumber, ½ cup vertically sliced red onion, 3 tablespoons fresh lime juice, 2 teaspoons light brown sugar, and ¼ teaspoon salt in a medium bowl; toss to coat. Sprinkle evenly with 2 tablespoons chopped unsalted, dry-roasted peanuts. CALORIES 52; FAT 2.4g (sat 0.3g); SODIUM 150mg
View Recipe: Hoisin-Grilled Chicken with Soba Noodles