Chicken, Broccoli, and Sugar Snap Pea Stir-Fry
on Feb 11, 2018, Updated Mar 27, 2024
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When I want to make the family very, very happy, this easy stir-fry recipe is perfect.
This is a super basic sugar snap pea stir-fry that’s beautiful to look at and filled with chicken and veggies, all sorts of textures, and 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 or 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 meal because most kids really like Chinese food. The flavors of soy and ginger are very appealing and accessible, and when combined with crowd-pleasers 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.
Table of Contents
Chicken, Broccoli and Sugar Snap Pea Stir Fry: This quick and easy stir fry could become a staple on your weekday dinner list.
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Best Pan for Stir-Fry
One thing I have noticed: The bowl-shaped pans sold as woks are not always the best answers for a home cook using a home stove in terms of stir-frying. 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.
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, which has contact most of the way up the sides of the pan. I tend to feel that I can keep the food in the pan less crowded and, therefore, get a better distribution of heat to food using a very large skillet. More on that when I really dig into the matter, I’m just putting it out there as something I’ve been mulling for quite some time.
Ingredients for Chicken, Broccoli, and Sugar Snap Pea Stir-Fry
- Chicken breasts or thighs – Whatever boneless chicken you have will work in this recipe
- Cornstarch – Used to coat the chicken and helps thicken the sauce.
- Broccoli – Cut the florets into small bite-sized pieces. Frozen broccoli will work, but can be too big, so chop them up a bit once thawed.
- Sugar snap peas – The day I found a bag of string-less or de-stringed sugar snap peas in the supermarket, it was a game-changer for me. I love using sugar snap peas in all kinds of recipes, from stir-fries to salads, but find the task of de-stringing them (you really have to do both sides) super annoying. I love progress, but get a few tips on preparing fresh sugar snap peas if you have them.
- 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 – Again, 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; the other options can be really salty.
- Sugar – Adds just a small touch of sweetness to the sauce.
- 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
- 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.
- 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.
- 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.
- 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.
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Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- Kosher and freshly ground pepper (to taste)
- 2 teaspoons cornstarch
- 4 cups small broccoli florets
- 6 ounces sugar snap peas (de-stringed)
- 1 red, orange or yellow bell pepper (cored, seeded, and slivered)
- 3 tablespoons vegetable or canola oil (divided)
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1 cup chicken broth (preferably less-sodium)
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- ½ teaspoon sugar
- Hot cooked rice (to serve, any kind: brown, white, jasmine, basmati)
Instructions
- Very thinly slice the chicken, 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.
- Heat a very large skillet or a wok over medium-high heat. Add half of the oil, then add the broccoli and sugar snap peas and sauté for two minutes. Add the peppers and stir fry for another 2 minutes. Turn the vegetable mixture into the serving platter or bowl.
- 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.
- Serve the stir fry over the hot rice.
My husband absolutely loved this recipe. The only thing I did different was stirfry it in toasted sesame oil instead of canola or vegetable. It was absolutely delicious. I know he will be asking for this dish at least once a month!
if 1 cup of chicken stock was used it would be soup. I made this dish tonight..i actually used 1/4 cup . not sure how long you have been cooking.
I liked it a little saucy, but you can certainly keep it drier if that’s how you prefer!