Ginger-Glazed Chicken Stir-Fry with Bell Peppers and Snap Peas
Tender chicken strips stir-fried with crisp vegetables in a savory ginger sauce, ready in under 30 minutes for a satisfying Whole30 dinner. This asian-inspired one pot (whole30) ready in about 24 minutes pairs thinly sliced chicken breast, sliced bell peppers, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 1, 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
- 6 oz, thinly sliced chicken breast
- 1/2 cup, sliced bell peppers
- 1 cup, trimmed snap peas
- 1 tsp, minced ginger
- 2 tbsp coconut aminos
- 1 tsp sesame oil
Instructions
- Step 1: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add 6 oz thinly sliced chicken breast and cook for 4-5 minutes until golden brown and cooked through. Remove from pan and set aside.
- Step 2: Add 1/2 cup sliced bell peppers and 1 cup trimmed snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Add 1 tsp minced ginger and cook for 30 seconds until fragrant.
- Step 3: Return chicken to the skillet, add 2 tbsp coconut aminos, and toss to coat. Cook for 1 minute until sauce thickens slightly and coats the chicken. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Glazed Chicken Stir-Fry with Bell Peppers and Snap Peas take to make?
Total time is about 24 minutes (12 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 Ginger-Glazed Chicken Stir-Fry with Bell Peppers and 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 thinly sliced chicken breast from drying out.
Can I substitute ingredients in Ginger-Glazed Chicken Stir-Fry with Bell Peppers and 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 Ginger-Glazed Chicken Stir-Fry with Bell Peppers and Snap Peas for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Ginger-Glazed Chicken Stir-Fry with Bell Peppers and Snap Peas whole30?
Yes — this recipe is tagged whole30 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.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
