Recipes / Dinner

Chicken Stir Fry with Sugar Snap Peas - Dump and Go Dinner

Plan This Recipe Print

Chicken Stir Fry with Sugar Snap Peas - Dump and Go Dinner

Kim
The Cook
4 Servings
16 Ingredients
2 Comments

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.

Read More
4 Servings
16 Ingredients
2 Comments

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
Serving Day Ingredients
  • 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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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?

  1. In a medium bowl combine garlic #1, soy sauce, chicken broth #1, honey, vinegar, and Sriracha with a whisk.
  2. 3706085 Upgrade to a paid membership 41610 to unlock all instructions 6748
  3. 6037751 Upgrade to a paid membership 59533 to unlock all instructions 30487
  4. 4773945 Upgrade to a paid membership 47144 to unlock all instructions 9506

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 3420034 Upgrade to a paid membership 9579 to unlock all instructions 78548
  3. 9358998 Upgrade to a paid membership 18821 to unlock all instructions 89454
  4. 1343138 Upgrade to a paid membership 47681 to unlock all instructions 78554
  5. 5359917 Upgrade to a paid membership 83354 to unlock all instructions 28891
  6. 1353907 Upgrade to a paid membership 70493 to unlock all instructions 8268
  7. 1325037 Upgrade to a paid membership 77789 to unlock all instructions 53881

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Categories

dairy-free, traditional, nut-free, spring, summer, real-food, egg-free, fish-free, shellfish-free

Categories

dairy-free, traditional, nut-free, spring, summer, real-food, egg-free, fish-free, shellfish-free

2 Comments

Join the discussion

  2. 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