October 3, 2021

Chicken and Sugar Snap Pea Stir Fry

Chicken and Sugar Snap Pea Stir Fry is one of our favorite quick and easy meals. I like to make this on busy nights, when I’m short on time. I start this recipe by marinating my chicken. While the chicken marinates, I cut up the veggies and mix up the stir fry sauce. My favorite part of this dish is the stir fry sauce, which is full of great Thai flavors. Then, I cook the chicken and vegetables all in one pan. So, as a bonus, I only have one pan to wash!

The Equipment I Used

A Cast Iron Pan- I used this to cook the whole dish.

The Ingredients Needed for Chicken and Sugar Snap Pea Stir Fry

Chicken- Use boneless, skinless chicken breasts.
Oyster Sauce- This is a popular Asian sauce, that I can find in any local supermarket.
Sesame Oil- Use pure sesame oil. You can find this in either the Asian section of your market, or the Oil section.
Sweet Soy Sauce- This may be a little trickier to locate, but it is worth seeking out. It adds really great flavor to this dish.
Fish Sauce- You can find this in the Asian section of your market. Don’t be put off by the strong smell.
Sambal Oelek- This is an Indonesian chili paste. It can also be found in the Asian section of your market.
Oil- Use vegetable oil to stir fry this dish.
Vegetables- I used yellow squash, sugar snap peas, and red pepper. But, feel free to use any veggies you like. Just be aware that some veggies might take longer to cook.

How I Made my Stir Fry

First, I marinated the chicken. Try and cut your chicken in equal sized pieces. That way it will all cook at the same rate.
Next, I made the stir fry sauce.
Then, I stir fried the veggies.
Next, I stir fried the chicken. Try not to overcook it.
Finally, I added the sauce and let it cook with the chicken.

If you like Thai flavors, you need to try this delicious Chicken and Sugar Snap Pea Stir Fry.

Chicken and Sugar Snap Pea Stir Fry

Chicken and Veggies in a Thai inspired stir fry.

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Prep Time 10

Cook Time 10

Marinating Time 1

Total Time 1 20

Course Main Course

Cuisine Thai

Servings

Ingredients

2 boneless, skinless chicken breasts, cut in bite sized cubes
1 tsp. ground black pepper and sesame oil
2 tbsp. oyster sauce
1 tbsp. brown sugar
¼ cup sweet soy sauce
1 tbsp. each fish sauce and sambal oelek
2 tbsp. vegetable oil
3 tbsp. minced garlic
1 cup red bell pepper, cut in thin strips
1 cup yellow squash, thinly cut in half moons
1 cup sugar snap peas, trimmed and halved vertically

Instructions

First, mix together the pepper, oyster sauce, sesame oil, and brown sugar in a medium bowl. Stir in the chicken, cover, and marinate at room temperature for one hour.
While the chicken marinates, make the stir fry sauce: in a small bowl, stir together the sweet soy sauce, fish sauce, and sambal oelek.
When the chicken is done marinating, heat the vegetable oil on low heat in a wok or cast iron pan. Add the garlic and cook until soft, for about three minutes. Then, add the red pepper, sugar snap peas, and squash. Turn the heat to medium and cook for about three minutes, just until the veggies are crisp tender. Then, remove the vegetable to a serving platter.
Raise the heat to high and add all the chicken. Stir and cook for about five minutes, or until the chicken is no longer pink inside. Add the stir fry sauce and cook for another minutes. Add the pan contents to the vegetables and serve.