Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
This chicken stir-fry with sugar snap peas recipe 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 and have a nutritious and tasty meal on the table in under 30 minutes. Serve with rice or noodles, try it with baked ‘fried’ rice for a full takeaway experience cooked at home, or just have it plain!
Other Popular Quick Stir-fry Recipes
- Beef and Green Bean Stir-fry
- Ginger Chicken Stir-fry
- Beef Broccoli and Noodle Stir-fry
- Chicken and Cashew Stir-fry
- Sticky Sesame Beef
Versatile Chicken Stir-fry
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.
Chicken Stir-fry with Sugar Snap Peas Nutritional Information
The figures used in the chicken stir-fry recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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Chicken Stir-fry with Sugar Snap Peas
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Marinade
- 1 tbsp oil - vegetable
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 500 grams chicken breast - cut into thin strips
Sauce
- 1 ½ tbsp cornflour
- 120 ml water
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
Stir-fry
- 1 tbsp sesame oil - or vegetable
- 3 cloves garlic - minced or finely diced
- 200 grams sugar snap peas
- 3 tbsp honey
- 1 tbsp sesame seeds - toasted (optional)
Instructions
Marinade
- Mix the marinade oil, soy and brown sugar in a bowl.
- Add the chicken and stir to coat. Refrigerate for at least 10 minutes (and up to an hour).
Sauce
- Combine the cornflour and enough of the water to mix to a paste (approximately 2-3 teaspoons). Stir in the remaining water and other ingredients until smooth. Set aside.
Stir-fry
- Over high heat, add 2 teaspoons of the sesame 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 Baked 'Fried' Rice.
Nutrition
*Nutrition and calorie figures are estimates only.
