Description
A quick and healthy chicken and snap pea stir fry tossed in a savory soy-based sauce with garlic, ginger, and a hint of sweetness. Perfect for busy weeknights and full of fresh, vibrant flavor.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 2 cups snap peas, trimmed
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce or tamari
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch + 2 tablespoons water
- 1 tablespoon neutral oil (avocado or canola)
- 1 teaspoon sesame oil
- Green onions and sesame seeds (optional), for garnish
Instructions
- Heat a large skillet or wok over medium-high heat.
- Whisk together soy sauce, honey, rice vinegar, and cornstarch slurry in a bowl.
- Add neutral oil to the hot pan and sear chicken in a single layer for 2–3 minutes without moving. Stir and cook through. Remove and set aside.
- In the same pan, add more oil if needed and sauté garlic, ginger, snap peas, and red bell pepper for 3–4 minutes until crisp-tender.
- Return chicken to the pan and pour in the sauce. Stir well to coat.
- Cook 2–3 minutes until sauce thickens and everything is glazed.
- Drizzle with sesame oil, garnish with green onions and sesame seeds.
- Serve hot over rice or noodles if desired.
Notes
- Slice chicken thinly for faster, even cooking.
- Prep all ingredients ahead — stir fry moves quickly.
- Use tamari or coconut aminos for gluten-free.
- Add chili flakes or sriracha for spice.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg