One-Pan Ginger-Soy Chicken with Snap Peas

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant stir-fry with tender chicken and crisp vegetables in a savory-sweet glaze, ready in 25 minutes. This Asian-inspired Instant Pot recipe (gluten-free), ready in about 25 minutes, pairs boneless skinless chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 pound boneless skinless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon, grated fresh ginger
• 2 tablespoons vegetable oil
• 1 cup, trimmed snap peas
• 1/2 cup, thinly sliced carrots
• 2 cloves, minced garlic
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 teaspoon sesame seeds
• 2, thinly sliced green onions

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon grated fresh ginger; set aside.
2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Season 1 pound boneless skinless chicken thighs (cut into 1-inch pieces) with salt and pepper, then add to the skillet and cook for 5-6 minutes per side until golden brown and cooked through; remove and set aside.
3. Step 3: Add 1 cup snap peas and 1/2 cup sliced carrots to the skillet, stirring to coat in oil, and cook for 3 minutes until crisp-tender.
4. Step 4: Add 2 minced garlic cloves to the skillet and stir for 30 seconds until fragrant without browning.
5. Step 5: Pour in the reserved sauce mixture and 1/4 cup water, then bring to a simmer.
6. Step 6: Stir in 1 tablespoon cornstarch mixed with 2 tablespoons water, cooking for 1-2 minutes until sauce thickens and coats the back of a spoon.
7. Step 7: Return chicken to the skillet, toss to coat, and cook for 1 minute to heat through.
8. Step 8: Garnish with 1 teaspoon sesame seeds and 2 sliced green onions before serving.