Chicken and Snap Pea Stir Fry

Snap peas and snow peas are my favorite stir fry vegetables. I wish we could grow them all summer, but the hot weather limits us to just a few weeks of fresh peas.

Chicken and Snap Pea Stir Fry

This stir fry is fresh and crisp, with just a little heat. I had never considered using balsamic vinegar in Oriental cooking, until I saw this recipe from Taste of Home. The combination of the vinegar and the crushed red pepper flakes is really good!

Chicken and Snap Pea Stir Fry
Recipe type: Main
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 1 pound sugar snap peas, strings removed
  • 2 medium carrots, thinly sliced
  • 1 onion, thinly sliced
  • 5 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • ¼ cup soy sauce
  • ¼ teaspoon ginger
  • ½ teaspoon crushed red pepper flakes
  • drizzle of sesame oil
  • 2 cups prepared rice
  1. Heat 2 tablespoons olive oil in wok or skillet. Stir fry chicken in oil until cooked through, about 5 minutes. Remove from pan.
  2. Add remaining tablespoon olive oil. Add snap peas, carrots, onion, and garlic. Stir fry until tender crisp, about 5 minutes.
  3. Add chicken back into pan.
  4. Combine vinegar, soy, ginger, red pepper flakes, and sesame oil. Pour over all. Stir fry for another 2 minutes, until everything is coated and heated through.
  5. Serve over rice.


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