Savory Ginger Chicken with Snap Peas

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Pan-seared chicken thighs with snap peas and ginger in a light soy-ginger glaze. This Asian-inspired chicken recipe (gluten-free, high-protein), ready in about 25 minutes, pairs chicken thighs, sesame oil, fresh 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

• 1 lb, skin-on chicken thighs
• 2 tbsp sesame oil
• 1.5 tbsp, minced fresh ginger
• 2 cloves, minced garlic
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 cup, trimmed snap peas
• 1 tsp sugar

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Instructions

1. Step 1: Pat 1 lb chicken thighs dry with paper towels and season with salt and pepper. Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add chicken thighs skin-side down and cook for 6 minutes until golden brown and crispy. Flip and cook for 4 more minutes until internal temperature reaches 165°F.
3. Step 3: Remove chicken and set aside. Add 1.5 tbsp minced ginger and 2 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant.
4. Step 4: Stir in 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Add 1 cup snap peas and cook for 3 minutes until crisp-tender, stirring occasionally.
5. Step 5: Return chicken to the skillet, nestling pieces into the sauce. Cook for 2 more minutes to heat through and coat evenly.