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 our favorite for busy weeknights. 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 is a great clean out your fridge kind of dish and comes together in under 30 minutes. It’s super easy to customize 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.
CHICKEN STIR FRY WITH BROCCOLI AND SNAP PEAS
- 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 a paleo-friendly version
- For cornstarch – use arrowroot starch for a 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 – – this is the lunch container I use in the picture below.
- 3/4 - 1 pound boneless skinless chicken breast cut into 1 inch pieces
- salt and pepper to taste
- 1 teaspoon corn starch or arrowroot powder
- 3-4 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
- 1/4 cup low sodium soy sauce for gluten free use gluten free tamari or coconut aminos
- 2 Tablespoons oyster sauce if allergic - leave out and use more soy sauce - can also sub hoisin sauce but the flavor won't be quite the same since it's sweeter
- 2 Tablespoons honey or coconut sugar
- 2 teaspoons toasted sesame oil
- 2 Tablespoons corn starch or arrowroot starch
- 1/2 cup water plus more as needed to thin out sauce
- 1 teaspoon Thai chili garlic sauce or Sriracha optional to taste
- 1/2 teaspoon fish sauce optional but if you have this in your pantry already - it adds an exceptional rich umami flavor
- Lunch containers
- Cooked rice quinoa or noodles
In a medium bowl, season chicken with salt and black pepper. Sprinkle cornstarch over chicken and stir until combined. Set aside.
- In a separate small bowl, whisk together all the ingredients for the sauce. Set aside.
- Heat 2 tablespoons oil in a large wok or pan over medium-high heat. Add the chicken and cook for 3-4 minutes, or until chicken is slightly brown and cooked through. Transfer to a medium plate and set aside.
Add the remaining oil, then add broccoli and snap peas to the pan. Add garlic and ginger and cook for 3-4 minutes or until vegetables are just tender-crisp (cook a little bit longer if you like your vegetables softer).
- Return the cooked chicken back to the same pan. Give the sauce a whisk and pour over top. Allow the sauce to thicken and bubble (about 30 seconds - add more water as needed to thin out sauce if desired. Toss until coated and adjust seasonings as needed. Sprinkle with sesame seeds and green onions, if desired and remove from heat. Serve hot with your favorite rice, cauliflower rice, quinoa, noodles or zoodles.
- Divide into lunchboxes along with your favorite rice, cauliflower rice, quinoa, noodles or zoodles.
More easy stir-fries:
Interest in other Asian Recipes? Check out this Slow Cooker Teriyaki Chicken