Chicken Mushrooms and Sugar Snap Peas Over Rice
Elevate your weeknight dinner routine with this vibrant and flavor-packed recipe for Chicken, Mushrooms, and Sugar Snap Peas Over Rice. Tender strips of seasoned chicken breast are stir-fried with earthy mushrooms and crisp sugar snap peas, creating the perfect harmony of textures. A savory soy sauce-based glaze infused with fragrant garlic and ginger ties everything together beautifully, while sesame oil adds a nutty depth of flavor. Served over a bed of fluffy cooked rice, this dish is as comforting as it is wholesome. Ready in just 35 minutes and packed with nutrients, it's an ideal one-pan meal for busy evenings. Perfect for fans of quick stir-fry recipes, healthy dinners, and Asian-inspired cuisine!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 8 ounces Mushrooms
- 6 ounces Sugar snap peas
- 4 cups Cooked rice
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 1 cup Chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breast into thin strips and season with salt and black pepper.
Slice the mushrooms and trim the ends off the sugar snap peas.
Mince the garlic and grate the ginger.
In a small bowl, whisk together the soy sauce, sesame oil, chicken broth, and cornstarch until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the pan and cook for 4-5 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken and set aside.
Add the remaining tablespoon of vegetable oil to the same pan. Toss in the garlic and ginger, cooking for 30 seconds until fragrant.
Add the mushrooms to the pan and cook for 3-4 minutes until they release their liquid and become tender.
Stir in the sugar snap peas and cook for another 2 minutes until they are bright green and slightly tender but still crisp.
Return the chicken to the pan and pour in the soy sauce mixture. Stir well to coat everything evenly.
Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
Serve the chicken, mushrooms, and sugar snap peas over a bed of warm cooked rice. Enjoy!
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 14.7 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 236 mg | 18% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2876 mg | 61% | |
*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.
