Snap Peas Chicken Stir Fry is an easy and tasty meal - perfect dinner idea for any night of the week! Marinated chicken stir fried with crunchy snap peas and garlic.
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What are Snap Peas?
Snap peas are also known as sugar snap peas. They are actually a cross between snow peas and garden peas. You can eat the whole pod similar to snow peas. It has a crunchy texture, and mildly sweet flavor.
You can actually eat snap peas cooked or raw - Other than stir frying them, I absolutely love eating them with some ranch dip! Next time you are putting together a veggie tray, be sure to add snap peas to the mix!
BTW if you're looking to learn more about veggies used in Chinese cooking - check out my Different Types of Chinese Vegetables article here!
Are Snap Peas healthy?
Yes, snap peas are very healthy for you. They provide fiber and protein. They're also a great source of vitamins and minerals such as vitamin C, iron, and potassium. Read more about snap peas health benefits here!
How to cook Snap Peas Chicken Stir Fry (Step by Step)
First gather your ingredients:
- 1 lb boneless chicken thigh, cut bite sized
- Marinade:
- 1 teaspoon cornstarch
- ¼ cup light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 teaspoon honey
- 2 garlic, minced
- 3 garlic, crushed
- 1 tablespoon cooking oil
- 8 ounces snap peas
- 1 tablespoon oyster sauce
With a knife, cut chicken in to bite size. In a mixing bowl, add the chicken marinade ingredients (chicken, cornstarch, soy sauce, sesame oil, rice wine vinegar, honey, minced garlic). Combine well and then set it aside to marinade for half hour.
In a cooking pan or wok, add cooking oil, and let it heat up on medium high. Add garlic and allow it to cook for about a minute.
Add chicken along with all the marinade sauce, and stir fry for about 2 minutes or until chicken is no longer translucent, and immediately remove chicken from heat by placing in a big plate or bowl and set aside (try to keep sauce in pan).
Add a little more cooking oil if your pan is too dry. Then, add snap peas and stir fry for about 3-5 minutes or until the snap peas start turning bright green and tender.
Return the chicken back in to pan, and stir fry everything for about another 1-2 minutes or until chicken is cooked thoroughly.
Add oyster sauce and mix well. Remove from heat and serve!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet or wok over medium heat for the best texture. If using the microwave, cover loosely and heat in short bursts, stirring in between - just note the snap peas will soften more.
FAQ
Do I need to trim snap peas before cooking?
It's optional. Trimming the ends and pulling off the string makes them more tender - my mom won't eat them unless they're trimmed! Many store-bought snap peas are pre-trimmed, but it's worth checking.
Can I use chicken breast instead of thighs?
Yes! Chicken breast works fine, but it cooks faster and can dry out if overcooked. Keep the pieces bite-sized and adjust stir-fry time so they stay juicy.
Can I make this dish ahead of time?
You can marinate the chicken a day in advance and store it in the fridge. When ready to cook, just stir-fry everything fresh for the best texture.
Snap Peas Chicken Stir Fry Recipe
Chicken stir fried with snap peas! Marinated bite sized chicken thighs stir fried with garlic and snap peas in a tasty sauce!
Ingredients
- 1 lb boneless chicken thighs, cut bite-sized
Marinade:
- 1 teaspoon cornstarch
- ¼ cup light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 teaspoon honey
- 2 garlic cloves, minced
For stir-fry:
- 3 garlic cloves, crushed
- 1 tablespoon cooking oil (plus more as needed)
- 8 oz snap peas, trimmed
- 1 tablespoon oyster sauce
Instructions
- In a bowl, combine chicken with cornstarch, soy sauce, sesame oil, rice wine vinegar, honey, and minced garlic. Mix well and marinate for 30 minutes.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add crushed garlic and stir-fry for 1 minute.
- Add marinated chicken (with marinade) and stir-fry 2 minutes until no longer translucent. Remove chicken and set aside, leaving sauce in the pan.
- Add a little more oil if needed, then stir-fry snap peas for 3–5 minutes until bright green and tender-crisp.
- Return chicken to the pan and stir-fry everything together for another 1–2 minutes, until chicken is cooked through.
- Add oyster sauce, mix well, and serve hot.
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Hiware 10-Pairs Fiberglass Chopsticks - Reusable Chopsticks Dishwasher Safe, 9 ½ Inches - Black -
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-Inch, Black - 1877054 -
Kadoya Pure Sesame Oil, 22.10 Fluid Ounce -
Marukan Genuine Brewed Rice Vinegar, 24 Ounce Plastic PET Bottle -
L.k.k Panda Brand Oyster Sauce 18oz -
Wan Ja Shan Vegetarian Mushroom Oyster Sauce, 33.8 fl. oz. VEGAN. NON-GMO. NO MSG ADDED. 100% Naturally Brewed. No Chemical Soy Sauce.No Caramel Coloring.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 281Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 138mgSodium: 1416mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 31g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Sugar Snap Pea Recipes
If you love snap peas as much as I do, here are a few more tasty recipes to try:
- Shrimp Snap Peas Stir Fry - Crunchy snap peas stir-fried with tender jumbo shrimp in a savory sauce.
- Oven Roasted Sugar Snap Peas with Garlic & Sesame - Quick and easy oven-roasted snap peas tossed with garlic, olive oil, and sesame, lightly blistered for the perfect crunch.
- Snap Peas Shiitake Mushrooms Stir Fry - A fast veggie stir fry featuring earthy shiitake mushrooms and sweet, crunchy snap peas.
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