Chicken and Sugar Snap Stir Fry
Elevate your weeknight dinners with this quick and flavorful Chicken and Sugar Snap Stir-Fry, a vibrant dish bursting with freshness and umami-rich sauces. Tender strips of seasoned chicken are perfectly stir-fried alongside crisp sugar snap peas and sweet red bell pepper, creating a harmonious balance of textures and colors. Aromatic garlic and fresh grated ginger infuse every bite with irresistible fragrance, while a glossy soy-oyster sauce ties the ingredients together with savory perfection. Ready in just 25 minutes, this recipe is a one-pan wonder ideal for busy evenings. Pair it with steamed rice or noodles for a wholesome, satisfying meal your family will love. Perfect for those seeking easy, healthy stir-fry recipes!
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Recipe Information
Ingredients
- 450 g Boneless, skinless chicken breasts
- 250 g Sugar snap peas
- 1 large Red bell pepper
- 3 Garlic cloves
- 1 tbsp Fresh ginger
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Cornstarch
- 60 ml Water
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 Green onions
Instructions
Slice the chicken breasts into thin strips. Season with salt and black pepper, and set aside.
Trim the ends off the sugar snap peas, and slice the red bell pepper into thin strips. Mince the garlic cloves and finely grate the ginger.
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water. Add the sesame oil to the mixture, and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 4–5 minutes, or until cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
Add the sugar snap peas and red bell pepper to the pan. Stir-fry the vegetables for 3–4 minutes, keeping them crisp but tender.
Return the cooked chicken to the pan. Pour the sauce mixture over the chicken and vegetables. Stir well to combine, and cook for another 1–2 minutes until the sauce thickens.
Garnish with chopped green onions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4307 mg | 187% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 18.1 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 187 mg | 14% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1806 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
