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

Scale

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

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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.