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Chicken and Snap Pea Stir-Fry

Updated: Feb 4, 2020

Cook Time: 20 Minutes

Yields 4 Servings

(McDowel, n.d.)


- 2 tablespoons vegetable oil

- 1 bunch scallions, thinly sliced

- 2 garlic cloves, minced

- 1 red bell pepper, thinly sliced

- 2 ½ cups snap peas

- 1¼ cups boneless skinless chicken breast, thinly sliced

- Salt and freshly ground black pepper

- 3 tablespoons soy sauce

- 2 tablespoons rice vinegar

- 2 teaspoons Sriracha (optional)

- 2 tablespoons sesame seeds, plus more for finishing

- 3 tablespoons chopped fresh cilantro, plus more for finishing


1. In a large sauté pan, heat the oil over medium heat. Add the scallions and garlic, and sauté until fragrant, about 1 minute. Add the bell pepper and snap peas, and sauté until just tender, 2 to 3 minutes.

2. Add the chicken and cook until it is golden and fully cooked and the vegetables are tender, 4 to 5 minutes.

3. Add the soy sauce, rice vinegar, Sriracha (if using) and sesame seeds; toss well to combine. Allow the mixture to simmer for 1 to 2 minutes.

4. Stir in the cilantro, then garnish with a sprinkle of extra cilantro and sesame seeds. Serve immediately.

Works Cited

McDowel, E. (n.d.). Chicken and Snap Pea Stir-Fry. Retrieved from Pure Wow:

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