Chicken Mushroom Sugar Snap Peas and Red Bell Pepper Stir Fry
Bursting with vibrant colors and bold flavors, this Chicken Mushroom Sugar Snap Peas and Red Bell Pepper Stir Fry is a quick and healthy dinner option that comes together in just 30 minutes. Tender strips of marinated chicken are stir-fried to perfection alongside earthy mushrooms, crisp sugar snap peas, and sweet red bell peppers, creating a medley of textures in every bite. A savory-sweet combination of soy sauce, oyster sauce, honey, and sesame oil forms a glossy, irresistible sauce that perfectly coats the ingredients. This one-pan dish is ideal for busy weeknights and can be served over steamed rice or noodles for a wholesome, satisfying meal. Whether you're a fan of classic Asian-inspired recipes or looking for a fast, nutritious stir-fry, this dish is sure to impress!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 3 tbsp Soy sauce
- 1 tsp Cornstarch
- 2 tbsp Vegetable oil
- 8 oz Fresh mushrooms (button or cremini)
- 1 cup Sugar snap peas
- 1 large Red bell pepper
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 0.25 cup Chicken broth
- 2 tbsp Oyster sauce
- 1 tbsp Honey
- 1 tsp Sesame oil
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Slice the chicken breast into thin strips and place in a bowl. Add 1 tablespoon of soy sauce and the cornstarch to the chicken and mix well to coat. Let marinate for 10 minutes while preparing the vegetables.
Wipe the mushrooms clean and slice them thinly. Remove the stems from the sugar snap peas, if necessary. Core and cut the red bell pepper into thin strips. Mince the garlic and grate the ginger.
In a small bowl, prepare the stir-fry sauce by combining the remaining 2 tablespoons of soy sauce, chicken broth, oyster sauce, honey, sesame oil, salt, and black pepper. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips. Stir-fry for about 4–5 minutes until cooked through and lightly golden. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the mushrooms and stir-fry for 2–3 minutes until they release their moisture and start to brown.
Add the garlic and ginger to the mushrooms and stir-fry for 30 seconds until fragrant.
Add the sugar snap peas and red bell pepper to the pan. Stir-fry for 2–3 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the pan and pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to combine and cook for 1–2 minutes, allowing the sauce to thicken slightly.
Serve hot over steamed rice or noodles, and enjoy your flavorful stir-fry!
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 9.3 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 656 mg | 14% | |
*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.
