If you’re looking for a vibrant, quick, and nourishing meal to brighten your dinner table, this Chicken and Snap Pea Stir Fry Recipe is an absolute winner. With tender strips of chicken combined with crisp, sweet snap peas in a luscious, savory sauce, every bite bursts with fresh flavor and satisfying textures. The dish comes together in no time, making it perfect for busy weeknights while still feeling special enough for guests. Once you try this recipe, it’s bound to become a favorite go-to that balances wholesome ingredients with an exciting taste experience.
Ingredients You’ll Need
This Chicken and Snap Pea Stir Fry Recipe uses a handful of simple, fresh ingredients that each play a crucial role in building bright flavors and delightful textures. The ingredients list is straightforward, so there’s no need to hunt for complicated components, making it easy to prep and cook without fuss.
- 1 lb boneless skinless chicken breasts or thighs: Thinly sliced for quick, even cooking and tender bites.
- 2 cups snap peas: Trimmed and bursting with natural sweetness and satisfying crunch.
- 1 tablespoon vegetable oil or sesame oil: Provides the perfect base for stir-frying and adds a toasty note if you opt for sesame oil.
- 1 red bell pepper (optional): Adds vibrant color and a subtle sweetness that lifts the dish visually and in flavor.
- 2-3 cloves garlic, minced: Infuses the stir fry with an aromatic punch that pairs beautifully with ginger.
- 1 tablespoon fresh ginger, grated (optional): Brings a slight zing and freshness to balance the savory sauce.
- 1/2 onion, thinly sliced (optional): Adds a subtle sweetness and depth when sautéed just right.
- 2 green onions, sliced: Used as a garnish to add freshness and a mild sharpness at the end.
- 3 tablespoons soy sauce (low-sodium preferred): The salty umami backbone of the sauce.
- 1 tablespoon oyster sauce (or hoisin sauce): Adds complexity and a rich, slightly sweet character.
- 1 tablespoon rice vinegar (or lemon juice): Provides a bright tang to cut through the richness.
- 1 tablespoon honey or brown sugar: Balances acidity and saltiness with subtle sweetness.
- 1 teaspoon cornstarch: Used to thicken the sauce just enough for a glossy finish.
- 1/4 cup water or chicken broth: Helps create a smooth sauce that coats all ingredients perfectly.
How to Make Chicken and Snap Pea Stir Fry Recipe
Step 1: Prepare the Sauce
Begin by whisking together the soy sauce, oyster sauce, rice vinegar, honey, cornstarch, and water or broth in a small bowl until it becomes perfectly smooth. This simple sauce delivers the perfect balance of salty, sweet, and tangy flavors that make this Chicken and Snap Pea Stir Fry Recipe stand out. Setting it aside now means the cooking process is a breeze.
Step 2: Cook the Chicken
Heat your chosen oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken in a single layer, allowing it to sear and brown beautifully on each side as you stir-fry. Cooking for about 4-5 minutes ensures the chicken is juicy and cooked through. Once browned, transfer the chicken from the pan to a plate to rest while you prepare the veggies.
Step 3: Sauté the Vegetables
In the same hot pan, add a little more oil if needed. Toss in the garlic, fresh ginger, and sliced onion. Stir-fry them just until you can smell their fragrant, mouth-watering aroma—this only takes a minute or two. Then, add your snap peas and optional red bell pepper. Cooking the vegetables for 2-3 minutes keeps them tender-crisp, preserving that delightful snap peas crunch and the pepper’s bright color.
Step 4: Combine Chicken and Sauce
Return the cooked chicken to the skillet with the vegetables. Pour your prepared sauce over the top and stir everything together. Let the mixture cook for about 1-2 minutes while the sauce thickens and coats every strip of chicken and every snap pea in glossy flavor. This final step really brings the Chicken and Snap Pea Stir Fry Recipe to life with its irresistible sauce.
Step 5: Garnish and Serve
Finish by sprinkling thinly sliced green onions over the top for a fresh burst of color and flavor. Serve your Chicken and Snap Pea Stir Fry Recipe over a fluffy bed of rice or your favorite noodles, or enjoy it on its own for a lighter, low-carb meal that still feels completely satisfying.
How to Serve Chicken and Snap Pea Stir Fry Recipe
Garnishes
While the green onions offer a fantastic fresh finish, you might also want to add a sprinkle of toasted sesame seeds for extra crunch or a few red chili flakes if you enjoy a bit of heat. Fresh cilantro leaves lend an herbal brightness that complements the snap peas beautifully, turning this simple dish into a true feast for the senses.
Side Dishes
This stir fry stands well on its own, but pairing it with steamed white or jasmine rice lets you soak up the delicious sauce. For a lower-carb option, cauliflower rice or a crisp Asian-style slaw works wonderfully. A simple miso soup or an egg drop soup also rounds out the meal, adding warmth and comfort alongside the vibrant stir fry.
Creative Ways to Present
Try serving this Chicken and Snap Pea Stir Fry Recipe wrapped in butter lettuce leaves for a fun, hand-held approach perfect for casual meals. Alternatively, serve it atop a bed of quinoa or whole-grain noodles with a sprinkle of crushed peanuts and a wedge of lime for a restaurant-quality presentation with minimal effort. The possibilities for making it uniquely yours are endless.
Make Ahead and Storage
Storing Leftovers
Your leftover Chicken and Snap Pea Stir Fry Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the rice or noodles separate if possible to ensure everything maintains its best texture and flavor when reheated.
Freezing
While the stir fry is best enjoyed fresh, you can freeze leftovers by placing cooled portions in a freezer-safe container or bag. For optimal taste and texture, use within 1 month. Be mindful that snap peas might lose a bit of their crispness after freezing, but the dish will still be delicious once reheated.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally until warmed through. Adding a splash of water or broth can help loosen the sauce if it has thickened too much. Avoid microwaving if possible, as it can make the vegetables soggy and the chicken rubbery.
FAQs
Can I use frozen snap peas in this recipe?
While fresh snap peas have the best texture and flavor, you can use frozen snap peas if needed. Just thaw and drain them well before adding to prevent excess moisture, which could lead to soggy vegetables.
What cut of chicken works best for this stir fry?
Both boneless skinless chicken breasts and thighs work well. Thighs tend to stay juicier and more tender, while breasts offer a leaner option. Just be sure to slice the meat thinly for quick, even cooking.
Is this Chicken and Snap Pea Stir Fry Recipe gluten-free?
To keep it gluten-free, use tamari or a gluten-free soy sauce alternative and ensure your oyster or hoisin sauce is also labeled gluten-free. This simple swap keeps the dish tasty and safe for those avoiding gluten.
Can I prepare this recipe vegetarian?
Absolutely! Swap the chicken for firm tofu or tempeh sliced into strips. Use vegetable broth instead of chicken broth for the sauce and make sure your oyster sauce is replaced with a vegetarian alternative like mushroom sauce.
How can I add more heat to this stir fry?
Add finely chopped fresh chili, a dash of chili garlic sauce, or sprinkle in red pepper flakes when you sauté the garlic and ginger. Adjust the spice level to your liking for a fiery kick that complements the sweet snap peas and savory sauce.
Final Thoughts
This Chicken and Snap Pea Stir Fry Recipe is truly one of those dishes that feels like coming home to warmth, flavor, and comfort, all while being quick and healthy enough for any night of the week. It’s versatile, easy to customize, and always delivers a delicious balance of crisp vegetables and tender chicken. I can’t encourage you enough to give it a whirl—you might just find your new favorite stir fry to keep in your dinner rotation for years to come.
Print
Chicken and Snap Pea Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Low Fat
Description
A quick and healthy Chicken and Snap Pea Stir Fry bursting with vibrant flavors from fresh vegetables and a savory homemade sauce. This easy-to-make dish features tender chicken strips sautéed with crisp snap peas and optional colorful bell peppers, all coated in a flavorful blend of soy, oyster sauce, and ginger. Perfect for a weeknight dinner, it serves well over rice or noodles or on its own for a light meal.
Ingredients
For the Stir-Fry:
- 1 lb (450g) boneless skinless chicken breasts or thighs, sliced into thin strips
- 2 cups snap peas, trimmed
- 1 tablespoon vegetable oil (or sesame oil for extra flavor)
- 1 red bell pepper, sliced (optional, for extra color)
- 2–3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional)
- 1/2 onion, thinly sliced (optional)
- 2 green onions, sliced (for garnish)
For the Sauce:
- 3 tablespoons soy sauce (low-sodium if preferred)
- 1 tablespoon oyster sauce (or hoisin sauce for a sweeter flavor)
- 1 tablespoon rice vinegar (or lemon juice for a different tang)
- 1 tablespoon honey or brown sugar
- 1 teaspoon cornstarch (to thicken the sauce)
- 1/4 cup water or chicken broth
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, cornstarch, and water or chicken broth until smooth. Set the sauce mixture aside to let the flavors meld and the cornstarch dissolve.
- Cook the chicken: Heat the vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken strips and cook for 4-5 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through. Remove the cooked chicken from the pan and set aside.
- Sauté the vegetables: In the same pan, add a little more oil if the pan is dry. Add the minced garlic, grated ginger, and thinly sliced onion if using. Stir-fry for 1-2 minutes until fragrant. Then add the snap peas and sliced red bell pepper if using, cooking for another 2-3 minutes until the vegetables are tender-crisp but still bright and crunchy.
- Combine the chicken and sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture. Stir everything together continuously for 1-2 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Garnish and serve: Sprinkle the stir fry with sliced green onions for a fresh finish. Serve hot over steamed rice or noodles, or enjoy on its own for a lighter, low-carb meal option.
Notes
- For extra flavor, substitute vegetable oil with toasted sesame oil when cooking.
- Adjust the sweetness and tang by varying honey or brown sugar and rice vinegar amounts.
- Use low-sodium soy sauce to reduce salt content.
- Add other vegetables such as carrots or mushrooms for variety.
- Ensure to slice chicken thinly for quick and even cooking.
- Keep vegetables crisp by not overcooking during stir-frying.
