You Will Need:
1 tsp olive oil
4 Cups sugar snap peas, trimmed
1 clove garlic, minced
1/8 tsp crushed red pepper flakes, or more to taste
1/4 Cup canned chicken broth
1/4 tsp table salt
1/8 tsp black pepper
Heat oil in a large nonstick skillet over medium heat.
Stir in sugar snap peas and garlic; increase heat to medium-high and stir in red pepper flakes.
Cook, stirring frequently, until peas are crisp-tender, about 3 minutes.
Add broth, salt and pepper to skillet.
Cook over high heat, stirring frequently, until broth is reduced to a glaze that just coats peas, and peas are cooked to preferred degree of tenderness, about 3 to 5 minutes.