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.