Chicken Snap Pea Stir-Fry
This Chicken Snap Pea Stir-Fry recipe is a fast and simple meal idea that the kids will love.
Ingredients
- 1 tbsp. grapeseed oil (divided)
- 2 garlic cloves, minced
- 2 tsp. minced ginger
- 12 oz. sugar snap peas, strings removed and trimmed (if needed)
- 1 large bell pepper, cut into strips
- 1 lb. chicken thighs, cut into bite-sized pieces
- 1/3 cup soy sauce
- 1/3 cup water
- 1 tbsp. corn starch
- 1/4 cup chopped scallions
Directions
- Heat a large non-stick skillet on medium heat. Add a tablespoon of oil, garlic, and ginger. Sauté for 1 minute.
- Now add the snap peas and the bell pepper. Cook for 5 minutes, until the veggies just start to cook, but are still crunchy.
- Remove the veggies from the skillet and set them aside.
- To the same skillet, add the remaining tablespoon of oil and chicken. Cook the chicken for 5-7 minutes, until it’s fully cooked through and starts to brown nicely.
- While the chicken is cooking, mix the soy sauce with water and cornstarch in a small bowl.
- Add the soy sauce mixture to the chicken and stir (the sauce will start to thicken).
- Now add back the snap peas and bell pepper together with chopped scallions. Stir everything well, turn off the heat and serve.