Swap Ready

Chicken Stir-Fry with Sugar Snap Peas

Today we dream of the Spring days ahead. For me this includes my birthday, my son’s first birthday, Easter (my favorite holiday), dusting off my walking shoes and stroller, azaleas and dogwoods blooming, and planting my garden. There are many reasons we all hope that furry little critter doesn’t see his shadow, but for those trying to eat seasonally, one is the monotony of winter produce! Here in the Southeast, t-shirts can often be worn in the last week of February, but we still don’t see our first strawberries until mid-April. I’m desperate for peaches, tomatoes, peppers, and watermelon long  before they are ready. But the great thing about spring is that you can still enjoy some “comfort food” during the days of iffy weather and at the same time begin to lighten things up with all of the wonderful greens that are sprouting.

This stir-fry features one of spring’s tastiest vegetables: sugar snap peas. They’re delicate, sweet, and great cooked or right off the vine. This dish is a perfect combination of opposites. It is warm and comforting enough for a cooler evening, but still gives you that fresh, crisp taste of spring. The surprise ingredient – mint – really makes the sweetness of the peas pop against the salty marinade and the fresh garlic. And if you haven’t discovered Sriracha sauce (a.k.a. rooster sauce)

Sriracha sauce is on the far right.

yet, now is your chance. It gives just a hint of heat to the chicken, but you can add more or less to taste when you serve the dish. Watch out – it is potent!

Another plus: stir-fry is easily adaptable. Can’t find sugar snap peas in your area yet? Don’t eat meat and want more veg? Simply add, subtract, or substitute as your tastes and the local market dictate. Some spring veggies that are great in stir-fry are asparagus, broccoli, cabbage, cauliflower, celery, and greens.

Note: Sriracha sauce is available in most grocery stores in the ethnic section. But if you can’t find it, hunt down an Asian market.

Chicken Stir-Fry with Sugar Snap Peas


Kim @ onceamonthmeals.com


  • 1 tablespoon garlic, minced
  • .33 cups soy sauce
  • .33 cups chicken broth
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • .75 teaspoon Sriracha sauce
  • 1 lb. boneless skinless chicken breast
  • 2-3 tablespoons olive oil
  • 1 pound fresh sugar snap peas (ends removed)
  • 1 cup mushrooms, thinly sliced
  • 6 green onions (one bunch), sliced
  • 1 teaspoon garlic, minced
  • .5 cups chicken broth
  • 1 tablespoon corn starch
  • 2 tablespoons fresh mint, chopped (more for garnish if desired)
  • cooked brown rice


1) In a medium bowl combine garlic, soy sauce, .33 cups chicken broth, honey, vinegar, and Sriracha with a whisk. Cut chicken into bite size pieces and combine with marinade. Refrigerate for at least one hour or up to overnight. 2) Heat oil in a wok or stir-fry pan on medium-high heat. 3) Drain chicken discarding excess marinade and cook until no longer pink {about 5 minutes}. Add peas and mushrooms and cook until they start to get tender {3-5 minutes}. Add garlic and green onions and cook until fragrant {about 1-2 minutes}. 4) In a small cup, mix .5 cups chicken broth and corn starch. Add to the stir-fry and reduce heat. Cook until slightly thickened. 5) Remove from heat. Sprinkle with fresh mint and serve over hot, cooked brown rice.

Freezing Directions:

1) Prepare marinade and chicken as directed above. Place in a gallon sized freezer bag. Chop peas, mushrooms, onions, and garlic as directed and place in a separate gallon sized freezer bag. Attach bags and freeze.

TO SERVE: Thaw the bag of marinated meat in the refrigerator overnight. DO NOT thaw the veggie bag, but put them into the pan frozen (otherwise they will get mushy.) Begin at step two of the cooking directions. Cooking times may be slightly longer for frozen veggies.

Servings: 4

This Post will be linked at:

2 Responses to “Chicken Stir-Fry with Sugar Snap Peas”

  1. Rebekah says:

    Ooohhh. this looks really good. I plan to make this :)

  2. Miz Helen says:

    I just love the addition of the Sugar Snap Peas to your stir fry. This looks like a delicious meal. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

Leave a Reply

After hitting submit your comment will await moderation.