This Chicken Snap Pea Stir-Fry recipe is a fast and simple meal idea that everyone will love. Made using just a few ingredients, it is a truly delicious meal full of protein and veggies.
I love making this simple Chicken Snap Pea Stir Fry recipe because the texture of the snap peas makes it so crunchy and delicious and the chicken is tender and succulent. Although other veggies can be used as well, I prefer to use bell peppers because I love the colors and the sweetness, too.
During the summer months, I find that making this dish with fresh vegetables from the garden is a simple and easy thing to do. This stir-fry is also very versatile. You can make it with so many different veggies. Let's start cooking!
Main Ingredients
- Chicken. I prefer using thicken thighs, because they are more succulent and tender.
- Snap Peas. Use sugar snap peas (not snow peas), because they are crunchier and sweeter.
- Bell Pepper. Other veggies that can be used instead include carrot (cut into matches), onion, or mushrooms.
- Garlic & Ginger. Both bring a lot of flavor and aroma, so don't skip.
- Oil. Use any neutral tasting oil. I used grapeseed oil.
- Soy Sauce. Low-sodium or regular.
- Corn Starch. That's what makes the sauce thicken.
- Scallions. Cilantro can be used instead.
How to make this Chicken Stir Fry
1. Heat a large non-stick skillet on medium heat. Add a tablespoon of oil, garlic, and ginger. Saute for 1 minute.
2. Now add the snap peas and the bell pepper. Cook for 5 minutes, until the veggies just start to cook, but are still crunchy.
3. Remove the veggies from the skillet and set them aside.
4. To the same skillet, add the remaining tablespoon of oil and chicken. Cook the chicken for 5-7 minutes, until it’s fully cooked through and starts to brown nicely.
5. While the chicken is cooking, mix the soy sauce with water and cornstarch in a small bowl.
6. Add the soy sauce mixture to the chicken and stir (the sauce will start to thicken).
7. Now add back the snap peas and bell pepper together with chopped scallions. Stir everything well, turn off the heat and serve.
Tips for The Best Chicken Snap Pea Stir-Fry
- Trim the ends of the peas. You don't have to, but it does take away the worry of the pea being stringy when you're eating them.
- Cut the vegetables into bite size pieces. I typically leave the peas in the full length so that they stay together but I make certain that I cut up any other vegetable additions so that they're easy to eat and enjoy.
- Make certain to check the doneness of the chicken. A meat thermometer is a great way to verify that the chicken is done and cooked all the way. An internal temperature of 165 degrees means that the chicken is done and ready to enjoy.
Variations to this Recipe
- Use different vegetables. The great thing about this chicken stir fry recipe is that you can change up the vegetables. Make this recipe taste different each and every time. Use carrots (cut into matches), mushrooms, broccoli, cauliflower, onions, zucchini, or even pumpkin.
- Change up the type of meat. Beef is a great option for this recipe, too. Use whatever meat you have on hand.
How to Store and Reheat it
This stir fry is easy to store. Simply put it into a container in the fridge and keep it there until you're ready to reheat. It should stay fresh for up to 2 days. Once it's time to eat again, reheat in the microwave or low and slow in a skillet.
You're going to love the ease of this simple Chicken Stir Fry recipe. Make it a full meal all on its own or pair it up with a nice side salad or side dish of steamed veggies.
More tasty chicken recipes to try:
Video Tutorial
Chicken Snap Pea Stir-Fry
Ingredients
- 1 tbsp. grapeseed oil (divided)
- 2 garlic cloves, minced
- 2 tsp. minced ginger
- 12 oz. sugar snap peas, strings removed and trimmed (if needed)
- 1 large bell pepper, cut into strips
- 1 lb. chicken thighs, cut into bite-sized pieces
- ⅓ cup soy sauce
- ⅓ cup water
- 1 tbsp. corn starch
- ¼ cup chopped scallions
Instructions
- Heat a large non-stick skillet on medium heat. Add a tablespoon of oil, garlic, and ginger. Saute for 1 minute.
- Now add the snap peas and the bell pepper. Cook for 5 minutes, until the veggies just start to cook, but are still crunchy.
- Remove the veggies from the skillet and set them aside.
- To the same skillet, add the remaining tablespoon of oil and chicken. Cook the chicken for 5-7 minutes, until it’s fully cooked through and starts to brown nicely.
- While the chicken is cooking, mix the soy sauce with water and cornstarch in a small bowl.
- Add the soy sauce mixture to the chicken and stir (the sauce will start to thicken).
- Now add back the snap peas and bell pepper together with chopped scallions. Stir everything well, turn off the heat and serve.
Notes
Variations to this Recipe
- Use different vegetables. The great thing about this chicken stir fry recipe is that you can change up the vegetables. Make this recipe taste different each and every time. Use carrots (cut into matches), mushrooms, broccoli, cauliflower, onions, zucchini, or even pumpkin.
- Change up the type of meat. Beef is a great option for this recipe, too. Use whatever meat you have on hand.
Easy to make and it's delicious, has so much flavor!
Yay! Thank you!