Stir-Fried Chicken with Ginger, Garlic, and Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken strips cooked in a savory sauce with fresh ginger, garlic, and crisp snap peas. Served over steamed rice for a satisfying weeknight meal. This asian ready in about 35 minutes pairs boneless, skinless 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 450 calories and feeds 2, 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: 15 min Cook: 20 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 lb boneless, skinless chicken breasts, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch; toss to coat and set aside for 10 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 2 tbsp fresh ginger and 3 minced garlic cloves, stir for 30 seconds until fragrant.
  3. Step 3: Add chicken and stir-fry for 5-6 minutes until golden and cooked through, stirring occasionally.
  4. Step 4: Add 1 cup snap peas and 1/2 cup water, cover, and cook for 3 minutes until snap peas are tender-crisp.
  5. Step 5: Stir in remaining 1 tbsp soy sauce and 1 tbsp rice vinegar, then cook uncovered for 1 minute until sauce thickens.
  6. Step 6: Serve over 1/4 cup cooked white rice, with the remaining rice on the side.

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Frequently asked questions

How long does Stir-Fried Chicken with Ginger, Garlic, and Snap Peas take to make?

Total time is about 35 minutes (15 min prep + 20 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 Stir-Fried Chicken with Ginger, Garlic, and 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 soy sauce from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Ginger, Garlic, and 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 Stir-Fried Chicken with Ginger, Garlic, and Snap Peas for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Stir-Fried Chicken with Ginger, Garlic, and Snap Peas?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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