Chicken Stir Fry with Broccoli and Snap Peas + MEAL PREP + RECIPE VIDEO

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!
Course Main Course
Cuisine Asian
Keyword easy asian recipe, easy stir fry recipe, healthy weeknight meal
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 331 kcal
Author Kelly


  • 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

For Meal Prep:


  1. In a medium bowl, season chicken with salt and black pepper. Sprinkle cornstarch over chicken and stir until combined. Set aside.

  2. In a separate small bowl, whisk together all the ingredients for the sauce. Set aside.
  3. 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.
  4. 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).

  5. 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.

For Meal Prep:

  1. Divide into lunchboxes along with your favorite rice, cauliflower rice, quinoa, noodles or zoodles.

Recipe Video

Nutrition Facts
Chicken Stir Fry with Broccoli and Snap Peas + MEAL PREP + RECIPE VIDEO
Amount Per Serving (1 serving (1/4 recipe))
Calories 331 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 986mg 41%
Potassium 650mg 19%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 10g
Protein 27g 54%
Vitamin A 11.7%
Vitamin C 69.5%
Calcium 4.7%
Iron 8.8%
* Percent Daily Values are based on a 2000 calorie diet.