Wash new potatoes thoroughly and cut into bite-sized pieces. Soak in water for 5 minutes, then drain. Microwave for 5–6 minutes at 600W. Slice onion thinly and soak in water for 5 minutes, then drain. Remove strings from snap peas.

Cut chicken into bite-sized pieces and season with salt and pepper.

Heat half of the olive oil in a pan over medium heat. Place chicken skin-side down and cook for 3–4 minutes until crispy. Flip, cover, and cook on low heat for another 3–4 minutes until cooked through. Remove from pan.

Wipe the pan clean and heat the remaining olive oil. Add potatoes and sauté over medium heat until lightly browned. Remove potatoes and sauté snap peas for 1–2 minutes.