Chicken Stir Fry with Broccoli and Snap Peas – an easy 30 minute recipe that’s perfect for busy weeknights. Tender chicken sauteed with fresh broccoli and snap peas coated in a delicious savory sauce. Full of flavor and much better than take out! Plus recipe video.
Quick and easy dinner recipes are perfect when you don’t have a lot of time to cook. Along with foil packets, sheet pan and slow cooker recipes – stir fries (like Beef and Broccoli and this Kung Pao Chicken) happen a lot around here.
This Chicken Stir Fry with Broccoli and Snap Peas comes together in under 30 minutes and is super easy to customize. It’s a great clean out your fridge kind of dish. So you can totally use your favorite vegetables and protein that you like or have on hand. Red bell peppers, asparagus, some spinach or bok choy would be great in here as well.
The chicken and vegetables cook up in one pan and then get coated with a simple savory sauce. It’s deliciously sticky and made with honey, garlic, ginger, low sodium soy sauce, oyster sauce and sesame oil.
Feel free to bump up the heat with some chili garlic sauce or Sriracha if you have some in your pantry. And if not, you can find Sriracha at most large grocery stores in the ethnic aisle or an Asian food market.
Serve this with your favorite cooked rice, quinoa or noodles to make this a complete meal. Works great as a Sunday meal prep and leftovers would be so delicious for work or school lunchboxes or lunch bowls.
Allergy-friendly substitutions and make ahead tips for this Chicken Stir Fry with Broccoli and Snap Peas:
- For low sodium soy sauce – use gluten free tamari or coconut aminos for paleo-friendly version
- For cornstarch – use arrowroot starch for paleo-friendly version
- To make this ahead – combine all the ingredients for the sauce and store in an air-tight container in the fridge for up to 3 days.
- The night before, dice the chicken and store in a separate zip-top freezer bag in the fridge.
- If serving with rice, make rice the day before and store in an air-tight container in the fridge.
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before – – I use this lunch container.
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Chicken Stir Fry with Broccoli and Snap Peas – an easy 30 minute recipe that’s perfect for busy weeknights. Tender chicken sauteed with fresh broccoli and snap peas coated in a delicious savory sauce. Full of flavor and much better than take out!
15 minPrep Time
10 minCook Time
25 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
3/4 - 1 pound boneless skinless chicken breast, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon corn starch
2-3 tablespoons cooking oil
3 cloves garlic, minced
1 teaspoon minced fresh ginger
2 cups broccoli florets
1 cup sugar snap peas (can also use or add snow peas, red bell peppers or zucchini)
sesame seeds, for garnish
chopped green onions, for garnish
Sauce
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce (if allergic - leave out and use more soy sauce or hoisin sauce can be used but the flavor won't be quite the same since it's sweeter)
2 tablespoons honey or brown sugar
2 teaspoons sesame oil
2 tablespoons corn starch
2/3 cups water (plus more as needed to thin out sauce - I used 1 cup)
1 teaspoon Thai chili garlic sauce or Sriracha (optional to taste)
1/2 teaspoon fish sauce (optional but if you have it in your pantry already - it adds an exceptional depth & umami flavor)
FOR MEAL PREP
Lunchboxes
Cooked rice, quinoa or noodles
Instructions
- Season chicken with salt and black pepper. Sprinkle in corn starch and stir until combined.
- Meanwhile, whisk together all the ingredients for the sauce in a small bowl. Set aside.
- Heat 1 1/2 tablespoons oil in a large wok or pan and heat over medium high heat. Add the chicken and cook for 3-4 minutes, or until chicken is slightly brown and cooked through. Transfer on a medium plate and set aside.
- Add the remaining oil then add the broccoli and snap peas to the pan. Add garlic and ginger and cook for 3-4 minutes or until vegetables are just tender.
- Return the cooked chicken to the pan and pour sauce on top. Turn the heat to high and allow the sauce to thicken and bubble (about 30 seconds). Toss until coated and adjust seasonings as needed. Sprinkle with sesame seeds and green onions and remove from heat. Serve hot with cooked rice, quinoa or noodles.
- FOR MEAL PREP
- Divide into lunchboxes along with cooked rice, quinoa or rice noodles.
More easy stir-fries:
General Tso’s Chicken
