Sesame-Ginger Chicken with Snap Peas
Crispy pan-seared chicken with vibrant vegetables and a sticky glaze, ready in 25 minutes. This asian-inspired chicken (gluten-free, high-protein) ready in about 25 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 380 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 lb boneless chicken breasts
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 tsp sesame oil
- 1 tbsp sesame seeds
- 8 oz, trimmed snap peas
- 2 cloves, minced garlic
- 1 tsp cornstarch
- 2 tbsp vegetable oil
Instructions
- Step 1: Cut 1 lb boneless chicken breasts into 1-inch cubes. Pat dry with paper towels, then toss with 1 tsp cornstarch until lightly coated.
- Step 2: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 2 tsp sesame oil in a small bowl.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken cubes and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
- Step 4: Add 2 minced garlic cloves and 8 oz trimmed snap peas to the skillet. Sauté for 3 minutes until peas are bright green and slightly crisp.
- Step 5: Return chicken to the skillet. Pour in the soy sauce mixture and stir constantly for 2 minutes until the sauce thickens and coats the chicken.
- Step 6: Stir in 1 tbsp sesame seeds and cook for 30 seconds more. Serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Chicken with Snap Peas take to make?
Total time is about 25 minutes (15 min prep + 10 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 Sesame-Ginger Chicken with 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 boneless chicken breasts from drying out.
Can I substitute ingredients in Sesame-Ginger Chicken with 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 Sesame-Ginger Chicken with Snap Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sesame-Ginger Chicken with Snap Peas gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
