Wok-Tossed Chicken with Broccoli and Snap Peas

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Chicken and vegetables stir-fried in a savory soy-ginger glaze, cooked quickly in a hot wok for crisp-tender results. This Asian recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, vegetable oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 thin boneless skinless chicken breasts
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1, sliced red bell pepper
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp, grated fresh ginger
• 1 clove, minced garlic
• 1 tsp cornstarch
• 2 tbsp water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tsp cornstarch, and 2 tbsp water in a small bowl.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 12 oz sliced chicken and stir-fry for 3-4 minutes until golden brown. Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
3. Step 3: Pour the sauce mixture over the chicken and vegetables. Stir constantly for 1-2 minutes until sauce thickens and coats all ingredients evenly.