Chicken Snap Pea Stir Fry (Printable Version)
Chicken, snap peas, and peppers combine for a quick, vibrant stir fry ideal for fast, flavorful dinners.
# Ingredients:
→ Stir Fry Components
01 -
2 tablespoons vegetable oil
02 -
1 bunch scallions, thinly sliced
03 -
2 garlic cloves, minced
04 -
1 red bell pepper, thinly sliced
05 -
2.5 cups snap peas
06 -
1.25 cups boneless skinless chicken breast, thinly sliced
→ Seasoning and Garnishes
07 -
Salt and freshly ground black pepper, to taste
08 -
3 tablespoons soy sauce or tamari
09 -
2 tablespoons rice vinegar
10 -
2 teaspoons Sriracha (optional)
11 -
2 tablespoons sesame seeds, plus extra for garnish
12 -
3 tablespoons chopped fresh cilantro, plus extra for garnish
# Steps:
01 -
Heat the vegetable oil in a large sauté pan over medium heat. Add sliced scallions and minced garlic, stirring until fragrant, about 1 minute.
02 -
Add the thinly sliced red bell pepper and snap peas to the pan. Sauté until vegetables are just tender, 2 to 3 minutes.
03 -
Incorporate the sliced chicken breast into the pan. Season with salt and freshly ground black pepper. Cook until the chicken is golden and fully cooked and the vegetables are tender, 4 to 5 minutes.
04 -
Pour in the soy sauce, rice vinegar, Sriracha if using, and sesame seeds. Toss well to combine and allow the mixture to simmer for 1 to 2 minutes.
05 -
Stir in the chopped fresh cilantro. Plate and garnish with additional cilantro and sesame seeds. Serve immediately.
# Notes:
01 -
For a gluten-free preparation, opt for tamari instead of standard soy sauce.