Ginger Chicken Stir-Fry with Snap Peas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Tender chicken pieces coated in a sweet-savory ginger sauce, stir-fried with crisp snap peas for a vibrant weeknight meal. This asian ready in about 35 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 lbs, boneless, skinless, cut into 1-inch pieces chicken thighs
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp, minced ginger
• 4 cloves, minced garlic
• 3 tbsp vegetable oil
• 2 cups, trimmed snap peas
• 1, sliced red bell pepper
• 1 cup cooked rice

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 2 tbsp minced ginger. Set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over high heat. Add 1.5 lbs chicken pieces and stir-fry for 5 minutes until golden brown and cooked through. Remove and set aside.
3. Step 3: In the same skillet, add 4 minced garlic cloves and stir-fry for 30 seconds until fragrant. Add 2 cups trimmed snap peas and 1 sliced red bell pepper, stir-frying for 3-4 minutes until crisp-tender.
4. Step 4: Return chicken to skillet, pour in sauce mixture, and toss to coat. Cook for 2 more minutes until sauce thickens. Serve over 1 cup cooked rice.