Chicken and Snap Pea Stir Fry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Oriental
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.
Recipe by Cooking with Veggies at