Stir-Fried Chicken with Ginger and Snow Peas

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 developed and reviewed.

A fragrant stir-fry combining tender chicken strips with crisp snow peas and fresh ginger for a balanced, speedy dinner. This Asian fusion recipe (high protein), ready in about 25 minutes, pairs fresh ginger, minced, snow peas, trimmed, soy sauce 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.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving

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Ingredients

1 lb boneless skinless chicken breast, thinly sliced
2 tbsp fresh ginger, minced
2 cups snow peas, trimmed
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
3 garlic cloves, minced
2 stalks green onions, sliced
1 tsp cornstarch
2 tbsp water
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk 3 tbsp soy sauce, 1 tsp cornstarch, and 2 tbsp water until smooth and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced chicken breast and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken and set aside.
Step 3: Lower heat to medium-high, add 1 tbsp sesame oil, 2 tbsp minced fresh ginger, 3 minced garlic cloves, and 2 cups trimmed snow peas. Stir-fry for 2-3 minutes until snow peas are bright green and tender-crisp.
Step 4: Return chicken to the wok along with the soy sauce mixture and 1/4 tsp black pepper. Stir continuously for 1-2 minutes until sauce thickens and coats the chicken and vegetables.
Step 5: Garnish with 2 sliced green onions and serve immediately with steamed rice if desired.