Elevate your weeknight dinners with this Chicken and Snap Pea Stir-Fry, a quick and healthy meal packed with vibrant flavors and crisp textures. Tender chicken thighs are stir-fried with sugar snap peas and colorful bell peppers, then coated in a savory soy-ginger sauce. This dish is ready in under 30 minutes and pairs perfectly with steamed rice or noodles for a satisfying meal.
Ingredients
- 1 tbsp. avocado 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. cornstarch
- ¼ cup chopped scallions
Instructions
- Prepare the Sauce : In a small bowl, whisk together the soy sauce, water, and cornstarch until smooth. Set aside.
- Cook the Chicken : Heat half of the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables : Add the remaining avocado oil to the skillet. Stir in the garlic and ginger, cooking until fragrant (about 30 seconds). Add the snap peas and bell pepper, stirring frequently for 3–4 minutes until the vegetables are crisp-tender.
- Combine Chicken and Sauce : Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and toss everything to coat evenly. Cook for an additional 2–3 minutes, allowing the sauce to thicken.
- Garnish and Serve : Remove the skillet from heat and sprinkle the stir-fry with chopped scallions. Serve hot over rice or noodles.
Conclusion
This Chicken and Snap Pea Stir-Fry is a perfect blend of bold flavors and wholesome ingredients. With tender chicken, crisp vegetables, and a savory sauce, it’s a meal that’s both nutritious and delicious. Great for busy nights, this stir-fry is sure to become a family favorite!
Chicken and Snap Pea Stir-Fry
A quick and flavorful chicken stir-fry featuringcrisp sugar snap peas, bell peppers, and a savory soy-ginger sauce. Perfect fora healthy and easy dinner.
Ingredients
- 1 tbsp. avocado 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. cornstarch
- ¼ cup chopped scallions
Instructions
- Prepare the Sauce : In a small bowl, whisk together the soy sauce, water, and cornstarch until smooth. Set aside.
- Cook the Chicken : Heat half of the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables : Add the remaining avocado oil to the skillet. Stir in the garlic and ginger, cooking until fragrant (about 30 seconds). Add the snap peas and bell pepper, stirring frequently for 3–4 minutes until the vegetables are crisp-tender.
- Combine Chicken and Sauce : Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and toss everything to coat evenly. Cook for an additional 2–3 minutes, allowing the sauce to thicken.
- Garnish and Serve : Remove the skillet from heat and sprinkle the stir-fry with chopped scallions. Serve hot over rice or noodles.