Chicken Stir-fry with Sugar Snap Peas
Chicken Stir-fry with Sugar Snap Peas is fresh, fragrant and vibrant in both colour and flavour. This quick and easy meal is both healthy and delicious. What a great feeling to be able to come home after a busy day have a nutritious and tasty meal on the table in under 30 minutes. Serve with rice or noodles or just have it plain. Or try it with my Baked ‘Fried’ Rice for a full takeaway experience cooked at home! Add another dish to the table for a dinner party, like Beef and Green Bean Stir-fry or the classic Chicken and Cashew Stir-fry.
Chicken & Sugar Snap Peas
Stir-fries are quick and easy to make and so forgiving with ingredients. They are a great way to use up veggies and in turn, potentially reducing your kitchen waste. Exchange the vegetables in the recipe for something similar that you already have (or even just to suit your tastes). Like for like is preferable (ie snow peas or green beans to replace the sugar snap peas), but even just the same colour. Switch the sugar snap peas for any other green that will go with the chicken and in a stir-fry. It will still taste delicious.
You can also switch up the protein. Exchange the chicken for tofu, beef strips or pork. The Asian sauce flavours go with just about any combination of meat and veg (especially greens)! And it is such a great way to get the non-veggie eaters to get some of those nutrients into their diet – without all of the fuss.
Feedback: Did you try the Chicken Stir-fry with Sugar Snap Peas? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out some of my other quick meals to help you finish off a busy day. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Chicken Stir-fry with Sugar Snap Peas
Fresh, fragrant and vibrant, this delicious chicken stir-fry is such a quick and easy weeknight meal.
4
servings15
minutes10
minutes370
kcal25
minutesStop your screen from going to sleep
Ingredients
- Marinade
1 tbsp oil
2 tbsp soy sauce
1 tbsp brown sugar
- Sauce
1½ tbsp cornflour
½ cup water
2 tbsp soy sauce
2 tbsp hoisin sauce
- Stir-fry
500 grams chicken breast, cut into thin strips
1 tbsp vegetable oil
3 cloves garlic, minced
200 grams sugar snap peas
3 tbsp honey
1 tbsp toasted sesame seeds (optional)
Directions
- Marinade
- Mix all ingredients in a bowl.
- Sauce
- Combine the cornflour and enough of the water to mix to a paste (approximately 1 tablespoon). Stir in the remaining water and other ingredients until smooth. Set aside.
- Stir-fry
- Stir the chicken into the marinade and ensure it is completely coated. Set aside for at least 10 minutes.
- Over high heat, add 2 teaspoons of the oil to a wok or large frying pan. Add the chicken and cook for 5 minutes, or until cooked through. Transfer to a bowl.
- Heat the remaining oil and stir-fry the garlic for 20 seconds. Add the peas, sauce and honey and stir-fry for 30-60 seconds, or until the sauce thickens.
- Return the chicken to the pan to heat through. Serve immediately, topped with a sprinkle of sesame seeds (if using).
Serve with noodles, rice or my Baked ‘Fried’ Rice. Also try my Beef & Green Bean Stir-fry.