Serves 4

This chicken dish has it all: salty miso and soy, sweet honey, tart lime, and a little heat. A quick rest in the marinade gives you just enough time to cook some sugar snap peas until they are bright green yet still crunchy. It’s a colorful supper for a spring evening.

2 tablespoons white miso

2 tablespoons honey

3 tablespoons lime juice

3 tablespoons low-sodium soy sauce

1 tablespoon sriracha

3 teaspoons toasted sesame oil

2 cloves garlic, finely chopped

4 boneless chicken breast halves

Salt, to taste

1 pound sugar snap peas

1 tablespoon black sesame seeds

2 tablespoons vegetable oil

1 tablespoon water

4 sprigs cilantro, torn in pieces (for garnish)

4 scallions, thinly sliced (for garnish)

1. Set the oven at 375 degrees. Have on hand a large nonstick skillet with an ovenproof handle and a bowl of ice water.

2. In a large bowl, whisk until smooth the miso, honey, and lime juice. Stir in the soy sauce, sriracha, 2 teaspoons of the sesame oil, and the garlic.

3. Add the chicken to the bowl. Using tongs, turn to coat it in the marinade. Marinate for 20 minutes at room temperature.

4. Meanwhile, bring a large saucepan of salted water to a boil. Add the snap peas and return the water to a boil. Cook for 30 seconds, or until crisp-tender. With a slotted spoon, transfer the peas to the bowl of ice water. Leave for 1 minute and drain in a colander. Return peas to the bowl and toss with the remaining 1 teaspoon sesame oil and the sesame seeds. Season with salt to taste.

5. In the skillet over medium-high heat, heat the vegetable oil. With tongs, remove the chicken pieces from the marinade, allowing the excess marinade to fall back into the bowl, and transfer chicken to the skillet in one layer. Reserve the marinade. Cook the chicken for 3 to 4 minutes on a side, or until golden brown. Place the skillet in the oven and continue to cook for 3 to 5 minutes, or until a thermometer inserted into the thickest part of a breast registers 165 degrees. Remove.

6. In a small saucepan over medium heat, stir together the marinade and 1 tablespoon of water. Bring to a boil and boil for 1 minute. Brush the marinade over the cooked chicken and sprinkle with the cilantro and chopped scallions. Serve with the snap peas. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.