Soy-Ginger Chicken Stir-Fry with Snap Peas and Carrots
Tender chicken strips and crisp vegetables in a savory-sweet sauce, ready in under 30 minutes with no extra starch. This asian-inspired quick meals (low-sodium) ready in about 27 minutes pairs soy sauce, minced fresh ginger, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 12 oz, sliced 1/4 inch thick boneless chicken thighs
- 3 tbsp soy sauce
- 1 tbsp minced fresh ginger
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 cup, trimmed snap peas
- 1 cup, thinly sliced on diagonal carrots
- 2 cloves, minced garlic
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Whisk 3 tbsp soy sauce, 1 tbsp minced ginger, 1 tsp sugar, and 1 tbsp sesame oil in a bowl until sugar dissolves.
- Step 2: Heat 1 tbsp oil in a large skillet over high heat. Add 12 oz sliced chicken thighs and cook 4-5 minutes until golden, then push to edges.
- Step 3: Add 2 minced garlic cloves and cook 30 seconds until fragrant, then add 1 cup snap peas and 1 cup sliced carrots. Stir-fry 3 minutes until crisp-tender.
- Step 4: Pour sauce mixture over vegetables, then stir in 1 tsp cornstarch mixed with 2 tbsp water. Cook 1 minute until sauce thickens and coats ingredients.
Frequently asked questions
How long does Soy-Ginger Chicken Stir-Fry with Snap Peas and Carrots take to make?
Total time is about 27 minutes (15 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 Soy-Ginger Chicken Stir-Fry with Snap Peas and Carrots?
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 soy sauce from drying out.
Can I substitute ingredients in Soy-Ginger Chicken Stir-Fry with Snap Peas and Carrots?
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 Soy-Ginger Chicken Stir-Fry with Snap Peas and Carrots 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 Soy-Ginger Chicken Stir-Fry with Snap Peas and Carrots low-sodium?
Yes — this recipe is tagged low-sodium 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 flavorful and easy to make on a busy weeknight.
- ★★★★★
Quick and delicious, as promised. Will make again.
- ★★★★★
Loved the balance of soy and ginger! Made for my kids and they devoured it.
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