This is a super basic sugar snap pea stir-fry filled with chicken and veggies and finished with a very light sauce. You can mix and match whatever vegetables you have around for this easy recipe, and definitely feel free to sub in pork, shrimp, or beef stir-fry strips for the chicken. I make a different stir-fry pretty much every month, not because I am looking for something better than the last one, but because it’s so easy to keep changing things up.

Stir-fries are a great family and, in my experience, very kid-friendly. The flavors of soy and ginger are appealing and accessible, and when combined with straightforward ingredients like broccoli and chicken, this could become a staple on your weekday dinner list. As always, feel free to play and add in other Asian ingredients, such as sesame oil, hoisin sauce, and so forth.

Chicken, Broccoli and Sugar Snap Pea Stir Fry: This quick and easy stir fry should become a staple on your weekday dinner list.

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Best Pan for Stir-Fry

If you have a wok, you are in business. However, you should really make sure to heat the pan completely before starting the cooking. Because there is a lot of sloped side area to the pan, there isn’t a ton of flat bottom area sitting directly on the heat, so you want to make sure you’ve allowed enough time for the pan to become completely hot.

The classic bowl-shaped wok is really meant to be nestled in a special type of burner, where the entire pan is cradled in the fire and has contact most of the way up the sides of the pan. I often feel that using a very large skillet is equally effective when cooking stir-fries. It’s easier to keep the food in the pan less crowded with the larger bottom surface area, and therefore, get a better distribution of heat to food. In short, a wok or a large skillet will both work fine, just make sure to let the pan heat up before adding any ingredients.

Ingredients for Chicken, Broccoli, and Sugar Snap Pea Stir-Fry

• Chicken breasts or thighs – Whatever boneless chicken you have will work in this recipe, with dark meat taking a bit longer to cook.
• Cornstarch – Used to coat the chicken and help thicken the sauce.
• Broccoli – Cut the florets into small bite-sized pieces. Frozen broccoli will work, but the pieces can be too big, so chop them up a bit once thawed.
• Sugar snap peas – I love sugar snap peas in stir-fries, but you can also use snow peas.
• Bell pepper – Red orange, or yellow…whatever you have to add color to the stir-fry.
• Ginger – Minced fresh ginger is always a welcome addition to stir-fries.
• Garlic – Finely minced garlic elevates your stir-fry’s flavor.
• Chicken broth – Choose less-sodium broth so you can control the saltiness.
• Oyster sauce – An essential ingredient in many stir-fries.
• Soy sauce – Like the broth, try to buy less-sodium soy sauce; the other options can be really salty.
• Sugar – Adds just a small touch of sweetness to the sauce, balancing out the other flavors.
• Cooked rice – Choose your favorite to plate with the stir-fry; white, brown, jasmine, or whatever.

How to Make Chicken, Broccoli, and Sugar Snap Pea Stir-Fry

1. Prepare the chicken: Slice the chicken very thinly, then cut the slices into 1/2-inch pieces. Place the chicken in a shallow bowl, season with salt and pepper and sprinkle with the cornstarch. Toss and set aside.
2. Stir-fry the veggies: Heat a very large skillet or a wok over medium-high heat, and add half of the oil. Toss in the broccoli and sugar snap peas and sauté for 2 minutes. Add the peppers and stir-fry for another 2 minutes. Turn the vegetable mixture into the serving platter or bowl.
3. Stir-fry the chicken and sauce: Return the pan to medium-high heat and add the remaining oil. Stir in the ginger and garlic, and then the chicken and stir-fry for about 2 minutes until the chicken is mostly white, and almost cooked through. Return the vegetables to the pan along with the broth and bring to a simmer. Stir in the oyster and soy sauces along with the sugar, and simmer until the chicken is cooked through, the vegetables are crisp-tender, and the sauce is slightly thickened, about 2 minutes more.
4. Serve with rice: Serve the stir-fry over the hot rice.

More Stir-Fry Recipes

• Chicken Stir-Fry with Peanuts
• Shrimp and Broccoli Stir-Fry with Udon Noodles
• Lemon and Scallion Chicken Stir-Fry
• Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
• Spicy Stir-Fried Beef and Vegetables

And you may also want to know: How to Cook Perfect Rice on the Stove.