One of the Best Chicken Stir-Fry with Snap Peas

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, restaurant-quality stir-fry with tender chicken and crisp vegetables in a savory-sweet glaze. This Asian-inspired one-pot recipe, ready in about 27 minutes, pairs boneless chicken breasts, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 12 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken breasts
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp honey
3 cloves garlic
1 tbsp fresh ginger
1 1/2 cups snap peas
1 cup broccoli florets
1 tbsp sesame seeds

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Instructions

Step 1: Slice 1 lb boneless chicken breasts into 1/2-inch strips. Whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 2 tbsp honey in a bowl. Add 3 minced garlic cloves and 1 tbsp grated ginger, marinating chicken for 15 minutes.