Chicken and Snap Pea Stir Fry
Chicken and Snap Pea Stir Fry
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.

RELATED: 13 Easy Stir Fry Recipes That Won’t Ruin Your Diet

4 servings

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.

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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