Chicken Stir Fry with Sugar Snap Peas - Dump and Go Dinner
This chicken stir fry features one of the spring’s tastiest vegetables: sugar snap peas! 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. With hints of fresh mint and Sriracha sauce, this meal has some flavorful character.
Ingredients
- 3 teaspoons mince Garlic #1
- ⅓ cups Soy Sauce
- ⅓ cups Chicken Broth #1
- 2 tablespoons Honey
- 2 tablespoons Apple Cider Vinegar
- ¾ teaspoons Sriracha Sauce
- 2 ½ cups dice Chicken, Boneless Breasts
- 4 cups Sugar Snap Pea
- 1 cup slice Mushrooms
- ¾ cups slice Green Onion (Scallion)
- 1 teaspoon mince Garlic #2
- 2 tablespoons Olive Oil
- ½ cups Chicken Broth #2
- 1 tablespoon Arrowroot
- 2 tablespoons chop Mint, Fresh
- 4 cups cook Brown Rice, Long-Grain
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a medium bowl combine garlic #1, soy sauce, chicken broth #1, honey, vinegar, and Sriracha with a whisk.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a medium bowl combine garlic #1, soy sauce, chicken broth #1, honey, vinegar, and Sriracha with a whisk.
- Combine diced chicken with marinade. Refrigerate for at least one hour or up to overnight.
- Heat oil in a wok or stir-fry pan on medium-high heat.
- 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}. (Times may be longer for frozen veggies)
- Add garlic #2 and green onions and cook until fragrant {about 1-2 minutes}.
- In a small cup, mix chicken broth #2 and corn starch.
- Add to the stir-fry and reduce heat. Cook until slightly thickened.
- Remove from heat. Sprinkle with fresh mint and serve over hot, cooked brown rice.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups stir fry & 1 cup rice Amount Per Serving
- Calories
- 562
- Total Fat
- 13g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 84mg
- Sodium
- 1287mg
- Total Carbohydrates
- 74g
- Fiber
- 7g
- Sugar
- 15g
- Protein
- 37g
- WW Freestyle
- 12
2 Comments
Join the discussionOoohhh. this looks really good. I plan to make this 🙂
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