Crispy Ginger-Soy Chicken with Snap Peas
Tender chicken thighs pan-seared to golden perfection, paired with crisp snap peas and a savory ginger-soy glaze. This asian-inspired chicken (gluten-free) ready in about 30 minutes pairs chicken thighs, snap peas, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 12 oz (bone-in, skin-on) chicken thighs
- 8 oz snap peas
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp coconut aminos
- 1 tsp sesame oil
- 2 minced garlic cloves
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp pepper. Heat avocado oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place chicken skin-side down in the skillet and cook undisturbed for 8-10 minutes until skin is deeply golden and crispy.
- Step 3: Flip chicken and add grated ginger, minced garlic, soy sauce, and coconut aminos to the skillet. Stir to combine, then add snap peas and toss to coat.
- Step 4: Reduce heat to medium, cover skillet, and cook for 10-12 minutes until chicken reaches 165°F internally and snap peas are bright green and tender-crisp.
- Step 5: Transfer chicken to a plate, tent with foil, and let rest for 5 minutes. Add sesame oil to the skillet with any remaining sauce, stir to heat through, then pour over chicken before serving.
Frequently asked questions
How long does Crispy Ginger-Soy Chicken with Snap Peas take to make?
Total time is about 30 minutes (10 min prep + 20 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 Crispy Ginger-Soy Chicken 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 Crispy Ginger-Soy Chicken 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 Crispy Ginger-Soy Chicken with Snap Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Crispy Ginger-Soy Chicken with Snap Peas gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
