Cilantro-Lime Chicken Stir-Fry with Snap Peas
Tender chicken strips stir-fried with crisp snap peas in a zesty cilantro-lime sauce, served over fluffy rice. This asian-inspired chicken ready in about 32 minutes pairs chicken thighs, snap peas, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb chicken thighs
- 2 cups snap peas
- 1 red onion
- 1 lime
- 1/4 cup fresh cilantro
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic
- 1 tsp ginger
- 2 cups cooked rice
Instructions
- Step 1: Slice 1 lb chicken thighs into 1/2-inch strips. In a bowl, combine chicken with 3 tbsp soy sauce, 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tsp grated ginger. Marinate for 15 minutes.
- Step 2: Heat 1 tsp sesame oil in a wok or large skillet over high heat. Add chicken in a single layer and cook for 4 minutes until browned, then remove and set aside.
- Step 3: Add 2 cups snap peas and 1 sliced red onion to the skillet. Stir-fry for 3 minutes until snap peas are bright green and crisp-tender.
- Step 4: Return chicken to skillet. Add juice from 1 lime and 1/4 cup chopped fresh cilantro. Toss for 1 minute until sauce thickens slightly and coats chicken.
- Step 5: Serve immediately over 2 cups cooked rice, garnished with extra cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cilantro-Lime Chicken Stir-Fry with Snap Peas take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cilantro-Lime Chicken Stir-Fry with Snap Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Cilantro-Lime Chicken Stir-Fry with Snap Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cilantro-Lime Chicken Stir-Fry with Snap Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cilantro-Lime Chicken Stir-Fry with Snap Peas?
Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
