Sweet and Spicy barbeque chicken with snap peas

This chicken dish it is to die for. Not only this barbeque chicken recipe is super tasty, fast and easy to make but the sauce it is just out of this world.

I have never used barbeque sauce in any of my cooking unless I am grilling so I was a little bit skeptical about this dish. I am so glad I try it though because in the span of one week I have made this dish twice already.

I normally invite some of my girlfriends for lunch. This sweet and spicy chicken is what I end it up making for that day. It was a huge hit. All of them wanted the recipe but I told them they had to wait until I post it in the blog :-)

On another note, for the past few weeks I have noticed that I have posted less baking recipes. The reason being is that I have been making a few of my favorite baking treats from my blog that I have been craving for a while, just in case you were wondering……but don’t worry, I will keep up with the baking posts…..you know I can’t live without sugar :-)

Anyhow, until then….


Here are the sauce ingredients that you need to mixed in a bowl. I used Spicy barbeque sauce from Trader Joe’s.



Sweet and Spicy barbeque chicken with snap peas

Yield: 4-6 servings



Makes 4-6 servings

1 cup coconut milk
1 teaspoon cornstarch, you may need an extra one if you like the sauce a bit thicker
2 tablespoons olive oil
1 large onion, sliced
9 oz snap peas
1 cup spicy barbeque sauce, I use Trader Joe's brand
1/4 cup reduced sodium soy sauce
1/4 cup honey
2 lbs chicken breast, cubed
1 teaspoon Sesame Seeds
1 teaspoon pepper flakes, optional
4-6 Green Onions, chopped
Brown rice to serve


In a small bowl mix the soy sauce, honey, corn starch and barbeque sauce. Set aside.

In a large non stick skillet, over medium to high heat, heat the oil and add the chicken. Cook for about 6- 8 minutes until lightly browned stirring occasionally. Add the onions and pepper flakes, if using, and cook further for another 3-4 minutes stirring occasionally.

Add the barbeque mixture and stir into the chicken and onions. Add the coconut milk and mix through. Stir and cook the mixture further for about 2 minutes. Add the snap peas and cook for another minute.

Turn heat off and add the green onions and sesame seeds. Serve over brown rice.

Adapted from here

Nutrition facts calculated based on the recipe giving 6 servings. If you want to decrease the amount of Saturated fat use 1/2 cup coconut milk, the saturated fat will go down to 6.5g. 

This recipe is very high in Niacin, selenium and vitamin B6.

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  1. These look so yum! I love spicy marinade.

  2. Love the favors in this, can’t wait to try this over the summer!!

  3. I am now allowed a grill in the condo where I live. I would like to make this in the oven. Could you suggest a temperature and how much time?

    • I would say like 400F and the time I am not sure, I would say between 20-30 minutes but just keep and eye on it and see how is it like at 25 minutes for doneness :-). Let me know how it turns out.

  4. Hi Miryam… This grilled harissa chicken recipe looks amazing. Can’t wait to try it. Thank you for using our harissa : )

  5. what can be used as a substitue for the red Mina Harissa sauce?

  6. This was delicious! Thanks for the recipe. I had harissa powder so I mixed it with olive oil to a thick paste and it worked really well. I paired it with Ruffino Orvieto Classico white wine and it was pretty decent. Made extra hoping to have leftovers for lunch but it was all gone!. I served it with the Orzo and Chickpea Salad recipe from Pinterest and made the Salted Caramel Apple Upside Down Cake for dessert. Yum!

  7. This harissa chicken recipe looks delicious! Can wait till it gets warmer out so I can pull out the grill for these harissa chicken drumsticks!

  8. I don’t have fresh lemons can I use lemon juice?

  9. Hi this looks delicious. Where can I buy the mina Harissa in the UK from?

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