Quick Sugar Snap Peas & Chicken Stir Fry Recipe Is Ready in a Snap by Ann Marie Patitucci

I love a good stir-fry recipe. Who knows why, but my kids seem to be more open to healthy meals if they come in the form of a stir fry, so win-win.

This chicken stir fry recipe with sugar snap peas is versatile, full of flavor and on the table in 25 minutes. Sounds good to me!

Cuisine: Asian 
Prep Time: 10 minutes 
Cook Time: 15 minutes 
Total Time: 25 minutes
Servings: 4 

Ingredients

• 1 pound chicken thighs, cut into small pieces (can use beef, if desired)
• 1 tablespoon vegetable oil (divided)
• 2 garlic cloves, minced
• 2 teaspoons fresh ginger, minced or grated
• 12 ounces sugar snap peas, strings removed (can use frozen sugar snap peas)
• 1/3 cup soy sauce
• 1/3 cup water
• 1 tablespoon cornstarch
• 1/4 cup chopped green onions

Here's how to make it: 

1. Heat a large nonstick skillet on medium heat. Add the garlic, ginger and a tablespoon of oil. Sauté for 1 minute.
2. Add the sugar snap peas. Cook for 5 minutes, or until crisp-tender. Remove to a plate.
3. Add the other tablespoon of oil and the chicken. Cook chicken for 5 to 7 minutes, or until it’s fully cooked through and starting to brown.
4. While the chicken is cooking, mix soy sauce with water and cornstarch in a small bowl. Add the soy sauce mixture to the skillet with chicken and stir. Cook until sauce thickens. 
5. Add the snap peas back, along with chopped scallions. Stir to combine.

Note: Feel free to use different vegetables like broccoli, cauliflower, mushrooms, zucchini, asparagus, onions, etc.

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