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.

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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.