Chicken Snap Pea Stir Fry

Some nights you just need something fast comforting and healthy that does not require a complicated ingredients list or extra prep work This chicken and snap pea stir fry is that dependable recipe I crave it after long days and it always feels fresher than any takeout

I started making this on my laziest nights and it quickly became one of my most repeated weeknight meals My family loves the pop of snap peas and how light it tastes

Ingredients

• Vegetable oil: helps everything cook quickly and adds a mild flavor Use a neutral oil with a high smoke point for best results
• Scallions: bring a gentle onion flavor and beautiful color Choose firm scallions with bright green tops
• Garlic: intensifies the savory base of the dish Fresh garlic cloves always provide the best fragrance and taste
• Red bell pepper: gives sweetness and vibrant color Look for a pepper that feels heavy and glossy
• Snap peas: provide a crisp bite and slight sweetness Fresh peas should snap when bent and feel firm
• Chicken breast: keeps things lean and cooks up quickly Thinly sliced pieces cook more evenly
• Salt and freshly ground black pepper: wake up all the flavors Use flaky salt and freshly cracked pepper if possible
• Soy sauce or tamari: creates umami depth and saltiness I lean toward low sodium to control seasoning
• Rice vinegar: brightens and balances everything Pick an unseasoned variety for pure tang
• Sriracha: adds gentle heat if you like a little kick I always keep a bottle for quick flavor boosts
• Sesame seeds: deliver subtle crunch and a nutty finish Toast them for extra aroma
• Fresh cilantro: finishes the dish with an herby lift Choose bright greens without wilting

Step-by-Step Instructions

Prep the Pan:

Set a large sauté pan over medium heat and pour in the vegetable oil Allow the oil to shimmer before adding anything which ensures even cooking

Build the Flavor Base:

Add all the sliced scallions and minced garlic Sauté for about one minute stirring continuously until you smell their aroma This step releases all their essential oils and flavors into the oil

Soften the Veggies:

Toss in the sliced red bell pepper and snap peas Stir them around for two to three minutes Just enough that they begin to soften but still stay crisp This preserves their color and crunch

Cook the Chicken:

Add the thinly sliced chicken breast in a single layer Season well with salt and pepper Let the chicken cook undisturbed for about three minutes so it can get some golden color Then toss and let it cook until the pieces are fully cooked through This should take about four to five minutes

Flavor It Up:

Pour in the soy sauce or tamari rice vinegar and Sriracha if you are using it along with sesame seeds Stir vigorously to coat everything and then let it bubble together for one to two minutes This helps the chicken and vegetables soak up the sauce

Finish and Serve:

Stir in the fresh cilantro Remove from the heat and scatter a handful of extra sesame seeds and cilantro on top for garnish Serve straight from the pan while hot

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I am forever impressed by the crunch of snap peas in this recipe They always remind me of the first time my kids picked peas in our tiny backyard and how excited they were to toss them in the pan

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to three days I find that the flavors deepen overnight Reheat in a skillet over medium low heat to preserve texture Avoid microwaving if you want the snap peas to stay crisp

Ingredient Substitutions

You can swap chicken for thinly sliced pork or tofu for a vegetarian version If you do not have snap peas try using snow peas green beans or even broccoli Soy sauce can be replaced with coconut aminos if you are soy free

Serving Suggestions

This stir fry is delicious over steamed jasmine rice or brown rice For something different try tossing it with rice noodles or even spooning it over quinoa A little squeeze of lime right before serving is lovely too

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Cultural and Historical Context

Stir fries like this draw inspiration from East Asian cooking where fast high heat methods keep vegetables crisp and dishes light The addition of fresh herbs such as cilantro brings a brightness common in Southeast Asian kitchens

Recipe FAQs

→ What cut of chicken is best?

Thinly sliced boneless, skinless chicken breast cooks quickly and stays tender, making it ideal for this stir fry.

→ Can I substitute snap peas?

Snow peas, green beans, or broccoli florets all work well if snap peas aren't available, keeping the finished dish crisp.

→ Is it necessary to use Sriracha?

Sriracha adds gentle heat but is optional. For mild flavor, simply skip it or swap in a milder chili sauce.

→ How can I serve this stir fry?

Serve it alone, over steamed rice, or with noodles for a more filling meal. Extra cilantro makes a fresh finishing touch.

→ Are there gluten-free options?

For gluten sensitivity, tamari or a certified gluten-free soy sauce are excellent swaps for traditional soy sauce.

→ Can I prepare this in advance?

This stir fry is best freshly cooked, but leftovers keep well in the fridge for up to two days. Reheat gently before serving.