Chicken and Snap Pea Stir Fry

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chicken and snap pea stir fry recipe
Photo: Liz Andrew/Styling: Erin McDowell

So you really, really don’t feel like cooking. (We’ve been there.) But if you have five ingredients, a few pantry staples and 20 minutes, you can make chicken and snap pea stir fry. It’s easy, tasty and way healthier than that greasy takeout you were about to order.


2 tablespoons vegetable oil

1 bunch scallions, thinly sliced

2 garlic cloves, minced

1 red bell pepper, thinly sliced

2½ cups snap peas

1¼ cups boneless skinless chicken breast, thinly sliced

Salt and freshly ground black pepper

3 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

2 teaspoons Sriracha (optional)

2 tablespoons sesame seeds, plus more for finishing

3 tablespoons chopped fresh cilantro, plus more for finishing


1. In a large sauté pan, heat the oil over medium heat. Add the scallions and garlic, and sauté until fragrant, about 1 minute. Add the bell pepper and snap peas, and sauté until just tender, 2 to 3 minutes.

2. Add the chicken and cook until it is golden and fully cooked and the vegetables are tender, 4 to 5 minutes.

3. Add the soy sauce, rice vinegar, Sriracha (if using) and sesame seeds; toss well to combine. Allow the mixture to simmer for 1 to 2 minutes.

4. Stir in the cilantro, then garnish with a sprinkle of extra cilantro and sesame seeds. Serve immediately.

Nutrition Facts
  • 228 calories

  • 11g fat

  • 11g carbs

  • 20g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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