Introduction: Ready for a Quick, Flavorful Weeknight Meal?
Craving a vibrant, healthy dish that’s packed with flavor and comes together in minutes? This Chicken and Snap Pea Stir-Fry is your perfect choice! Featuring tender chicken breast, crisp snap peas, red bell pepper, and a savory-spicy sauce with soy, rice vinegar, and optional Sriracha, this stir-fry is a delightful mix of fresh and bold flavors. Perfect for quick weeknight dinners, healthy meals, or meal prep, it’s inspired by your love for vibrant, protein-packed dishes like Ginger-Pineapple Shrimp Stir-Fry and Zoodle Stir-Fry. Naturally gluten-free (with tamari) and adaptable for keto diets, it’s a versatile crowd-pleaser. Ready to fire up the wok? Let’s dive into this easy recipe!
Overview: Why Chicken and Snap Pea Stir-Fry is a Must-Try
This Chicken and Snap Pea Stir-Fry combines juicy chicken and crunchy vegetables with a savory, tangy sauce, all prepared in one pan for minimal cleanup. The fast cooking method makes it ideal for busy evenings. What makes it special? It’s a gluten-free (with tamari) dish that’s ready in about 15 minutes, perfect for showcasing fresh ingredients, and adaptable for keto diets, offering a flavorful, healthy meal with minimal effort.
- Time Requirement: About 15 minutes total (5 minutes prep, 10 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick dinners.
- Why It’s Special: It’s a gluten-free, one-pan stir-fry with vibrant, savory flavors.
This chicken stir-fry is a quick, delicious treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make Chicken and Snap Pea Stir-Fry. Each ingredient adds to the crisp, savory, and zesty magic.
- Vegetable Oil (2 Tbsp): Provides a neutral base for sautéing.
- Scallions (1 bunch, thinly sliced): Add mild, oniony crunch.
- Garlic (2 cloves, minced): Brings bold, savory depth.
- Red Bell Pepper (1, thinly sliced): Offers sweet, vibrant crunch.
- Snap Peas (2½ cups): Provide crisp, sweet texture.
- Boneless Skinless Chicken Breast (1¼ cups, thinly sliced): Delivers lean, tender protein.
- Salt and Black Pepper (to taste): Enhance and balance flavors.
- Soy Sauce or Tamari (3 Tbsp): Adds savory, umami flavor (tamari for gluten-free).
- Rice Vinegar (2 Tbsp): Brings tangy, mild acidity.
- Sriracha (2 tsp, optional): Adds spicy heat for a kick.
- Sesame Seeds (2 Tbsp, plus more for garnish): Provide nutty crunch.
- Fresh Cilantro (3 Tbsp, chopped, plus more for garnish): Infuses vibrant, herbaceous freshness.
Substitutions and Variations
- Chicken Breast: Swap with chicken thighs, shrimp, or tofu for vegetarian (cook tofu 3–4 minutes per side).
- Snap Peas: Replace with green beans, broccoli florets, or snow peas.
- Red Bell Pepper: Use yellow bell pepper, zucchini, or carrots for similar crunch.
- Soy Sauce/Tamari: Swap with coconut aminos for soy-free or low-sodium versions.
- Sriracha: Omit for mild flavor or use chili garlic sauce for a different heat.
- Keto Adjustment: Omit snap peas, reduce bell pepper to ½ cup, and use coconut aminos (~2–3g net carbs per serving).
- Gluten-Free Version: Use tamari or certified gluten-free soy sauce; already gluten-free with this swap.
- Vegan Version: Replace chicken with tofu or mushrooms; ensure soy sauce is vegan-friendly.
- Spicy Version: Increase Sriracha to 1 Tbsp or add ½ tsp red-pepper flakes.
Step-by-Step Instructions
Making this Chicken and Snap Pea Stir-Fry is fast and simple, with a quick sauté and one-pan assembly. Follow these steps for a perfect dish every time.
Step 1: Sauté Vegetables
- In a large sauté pan, heat 2 Tbsp vegetable oil over medium heat.
- Add 1 bunch thinly sliced scallions and 2 minced garlic cloves; sauté until fragrant, about 1 minute.
- Add 1 thinly sliced red bell pepper and 2½ cups snap peas; sauté until just tender, 2–3 minutes.
Tip: Slice vegetables thinly for quick, even cooking; stir constantly to prevent garlic from burning.
Step 2: Cook Chicken
- Add 1¼ cups thinly sliced chicken breast to the pan.
- Season with salt and black pepper.
- Cook until chicken is golden and fully cooked (165°F internally) and vegetables are tender, 4–5 minutes.
Tip: Slice chicken thinly for faster cooking; avoid overcrowding the pan for better browning.
Step 3: Add Sauce
- Add 3 Tbsp soy sauce or tamari, 2 Tbsp rice vinegar, 2 tsp Sriracha (if using), and 2 Tbsp sesame seeds.
- Toss well to combine and simmer for 1–2 minutes to blend flavors.
Tip: Stir gently to coat evenly; adjust sauce with extra soy or vinegar if needed.
Step 4: Finish and Serve
- Stir in 3 Tbsp chopped fresh cilantro.
- Garnish with extra sesame seeds and cilantro.
- Serve immediately.
Tip: Serve hot to maintain vegetable crispness; offer extra Sriracha on the side for spice lovers.
Assembly: Building the Perfect Chicken and Snap Pea Stir-Fry
Making this Chicken and Snap Pea Stir-Fry is all about creating a vibrant, balanced dish with crisp textures. Here’s how to make it perfect:
- Sauté Veggies Crisp: Cook vegetables briefly to retain crunch and color.
- Brown Chicken Evenly: Slice thinly and cook until golden for juicy texture.
- Coat with Sauce: Toss thoroughly for balanced, savory flavor.
- Garnish Fresh: Add cilantro and sesame seeds for a vibrant finish.
Presentation Tips:
- Serve in a large bowl for a family-style meal or portion into individual bowls.
- Pair with a keto-friendly side like cauliflower rice or cucumber salad (if using keto substitutions).
- Garnish with extra cilantro, sesame seeds, or a lime wedge for a polished look.
Storage and Make-Ahead Tips
This stir-fry is best enjoyed fresh but stores well for quick meals. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 2 days.
- Avoid freezing, as vegetables lose crunch.
- Reheating:
- Reheat in a skillet over medium heat for 2–3 minutes to maintain texture.
- Microwave in 1-minute intervals, but this may soften vegetables.
- Add fresh cilantro after reheating for vibrancy.
- Make-Ahead Tips:
- Prep vegetables and slice chicken up to 1 day ahead; store in the fridge.
- Mix sauce ingredients (soy sauce, vinegar, Sriracha) in advance; store separately.
- Cook fresh for best texture and flavor.
Tip: Add a splash of rice vinegar when reheating to refresh flavors.
Recipe Variations
This Chicken and Snap Pea Stir-Fry is versatile, drawing on your love for vibrant, protein-packed dishes like Zoodle Stir-Fry and Salmon Bowl with Farro. Here are some fun ideas:
- Keto Chicken Stir-Fry: Omit snap peas, reduce bell pepper, and use coconut aminos (~2–3g net carbs per serving).
- Gluten-Free Version: Use tamari or gluten-free soy sauce; already gluten-free with this swap.
- Vegan Version: Swap chicken with tofu or mushrooms; ensure soy sauce is vegan-friendly.
- Spicy Stir-Fry: Increase Sriracha to 1 Tbsp or add a sliced jalapeño with the vegetables.
- Thai-Inspired: Add 2 Tbsp coconut milk and 1 tsp fish sauce (non-vegan) to the sauce.
Tip: Serve with a side of keto-friendly pickled vegetables or a sprinkle of toasted nuts for extra crunch.
Conclusion: A Vibrant, Flavorful Treat to Love
Chicken and Snap Pea Stir-Fry is the perfect way to enjoy a quick, healthy meal that’s both satisfying and packed with flavor. With its tender chicken, crisp vegetables, and zesty sauce, it’s a dish that’s as delicious as it is easy. Perfect for weeknight dinners, healthy lunches, or meal prep, this stir-fry is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every crisp, savory bite. What’s your favorite way to enjoy this chicken stir-fry? Share your ideas in the comments and let us know how it turned out!
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Chicken and Snap Pea Stir Fry Recipe
Description
Craving a vibrant, healthy dish that’s packed with flavor and comes together in minutes? This Chicken and Snap Pea Stir-Fry is your perfect choice! Featuring tender chicken breast, crisp snap peas, red bell pepper, and a savory-spicy sauce with soy, rice vinegar, and optional Sriracha, this stir-fry is a delightful mix of fresh and bold flavors.
Ingredients
Here’s what you need to make Chicken and Snap Pea Stir-Fry. Each ingredient adds to the crisp, savory, and zesty magic.
- Vegetable Oil (2 Tbsp): Provides a neutral base for sautéing.
- Scallions (1 bunch, thinly sliced): Add mild, oniony crunch.
- Garlic (2 cloves, minced): Brings bold, savory depth.
- Red Bell Pepper (1, thinly sliced): Offers sweet, vibrant crunch.
- Snap Peas (2½ cups): Provide crisp, sweet texture.
- Boneless Skinless Chicken Breast (1¼ cups, thinly sliced): Delivers lean, tender protein.
- Salt and Black Pepper (to taste): Enhance and balance flavors.
- Soy Sauce or Tamari (3 Tbsp): Adds savory, umami flavor (tamari for gluten-free).
- Rice Vinegar (2 Tbsp): Brings tangy, mild acidity.
- Sriracha (2 tsp, optional): Adds spicy heat for a kick.
- Sesame Seeds (2 Tbsp, plus more for garnish): Provide nutty crunch.
- Fresh Cilantro (3 Tbsp, chopped, plus more for garnish): Infuses vibrant, herbaceous freshness.
Substitutions and Variations
- Chicken Breast: Swap with chicken thighs, shrimp, or tofu for vegetarian (cook tofu 3–4 minutes per side).
- Snap Peas: Replace with green beans, broccoli florets, or snow peas.
- Red Bell Pepper: Use yellow bell pepper, zucchini, or carrots for similar crunch.
- Soy Sauce/Tamari: Swap with coconut aminos for soy-free or low-sodium versions.
- Sriracha: Omit for mild flavor or use chili garlic sauce for a different heat.
- Keto Adjustment: Omit snap peas, reduce bell pepper to ½ cup, and use coconut aminos (~2–3g net carbs per serving).
- Gluten-Free Version: Use tamari or certified gluten-free soy sauce; already gluten-free with this swap.
- Vegan Version: Replace chicken with tofu or mushrooms; ensure soy sauce is vegan-friendly.
- Spicy Version: Increase Sriracha to 1 Tbsp or add ½ tsp red-pepper flakes.
Instructions
Step 1: Sauté Vegetables
- In a large sauté pan, heat 2 Tbsp vegetable oil over medium heat.
- Add 1 bunch thinly sliced scallions and 2 minced garlic cloves; sauté until fragrant, about 1 minute.
- Add 1 thinly sliced red bell pepper and 2½ cups snap peas; sauté until just tender, 2–3 minutes.
Tip: Slice vegetables thinly for quick, even cooking; stir constantly to prevent garlic from burning.
Step 2: Cook Chicken
- Add 1¼ cups thinly sliced chicken breast to the pan.
- Season with salt and black pepper.
- Cook until chicken is golden and fully cooked (165°F internally) and vegetables are tender, 4–5 minutes.
Tip: Slice chicken thinly for faster cooking; avoid overcrowding the pan for better browning.
Step 3: Add Sauce
- Add 3 Tbsp soy sauce or tamari, 2 Tbsp rice vinegar, 2 tsp Sriracha (if using), and 2 Tbsp sesame seeds.
- Toss well to combine and simmer for 1–2 minutes to blend flavors.
Tip: Stir gently to coat evenly; adjust sauce with extra soy or vinegar if needed.
Step 4: Finish and Serve
- Stir in 3 Tbsp chopped fresh cilantro.
- Garnish with extra sesame seeds and cilantro.
- Serve immediately.
Tip: Serve hot to maintain vegetable crispness; offer extra Sriracha on the side for spice lovers.
FAQs
1. Can I use frozen vegetables?
Yes! Use 2½ cups thawed snap peas and 1 cup thawed bell pepper slices; cook as directed, draining excess liquid.
2. Is this dish keto-friendly?
With snap peas and bell pepper, it’s not keto-friendly (~8–10g net carbs per serving). Omit snap peas and reduce pepper for keto (~2–3g net carbs).
3. Can I make it vegan?
Yes! Swap chicken with tofu or mushrooms; ensure soy sauce is vegan-friendly.
4. Why are my vegetables soggy?
- Slice vegetables thinly for quick cooking.
- Avoid overcrowding the pan to prevent steaming.
- Cook briefly to retain crunch.
5. Can I make this ahead?
Yes! Prep vegetables, chicken, and sauce up to 1 day ahead; cook fresh.
6. How long does it last?
Stir-fry lasts in the fridge for 2 days; store in an airtight container.
7. Can I use other proteins?
Yes! Swap chicken with shrimp, beef, or pork; adjust cooking time as needed.
8. What’s the best way to serve it?
Serve hot in a bowl, paired with a keto-friendly side like cauliflower rice or cucumber salad, garnished with extra cilantro or sesame seeds.