Description
A quick and delicious Chicken Snap Pea Stir Fry recipe that combines tender chicken with fresh vegetables in a savory sauce.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 cups snap peas, trimmed
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked rice or noodles, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the snap peas, red bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic and ginger to the skillet and stir-fry for an additional 1 minute until fragrant.
- Return the cooked chicken to the skillet. Pour in the soy sauce, honey, and sesame oil, stirring to combine.
- Add the cornstarch mixture to the skillet and cook for another 2 minutes, stirring constantly, until the sauce thickens.
- Serve hot over cooked rice or noodles.
Notes
- For added heat, include a teaspoon of crushed red pepper flakes or a splash of sriracha to the sauce.
- Substitute the snap peas with broccoli or bell peppers for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg