Stir Fry with Chicken, Peppers, and Sugar Snap Peas
I love this Stir Fry with Chicken, Peppers, and Sugar Snap Peas, but use any quick-cooking veggies you’d like for this tasty stir-fry. And you can make this with sliced turkey cutlets too if that’s what you have on hand!
This Stir Fry with Chicken, Peppers, and Sugar Snap Peas is a recipe I first made many years ago. This is a tasty stir-fry dish that can be made with boneless, skinless chicken breasts or turkey cutlets, but it’s a perfect dinner for two made with one large chicken breast! And you can use any quick-cooking veggies you have on hand if you don’t have the red pepper and sugar snap peas that I used. This recipe could use a photo makeover (it’s on the list!) but don’t let that stop you from trying it if you want an easy chicken stir fry for two!
I’m a fan of spice Sriracha Sauce (affiliate link) and I couldn’t resist adding a tiny bit of that to the sauce, but you can omit the Sriracha for a milder version. This recipe is low-carb and gluten-free (with gluten-free soy sauce), and if you use coconut aminos (affiliate link)to replace soy sauce and pick an approved hot sauce, it can even be Paleo. If you’re not experienced with making stir fry recipes, read my Tips for Stir Fry Cooking below before you start the recipe.
Tips for Stir Fry Cooking:
Many ago I took a class in Chinese Cooking taught by a visiting professor from China. This was in the days before computers, and he gave us hand-typed sheets of recipes with lots of typos and fractured English phrases. The food was fantastic, however, and from this class I learned three principles of Chinese cooking that I’ve used ever since. As I cooked this way myself, creating a lot of recipes along the way, I added principles number four and five.
Principles of Chinese Cooking
- Preheat the wok (before you put the oil in).
- Season the oil (with whole pieces of garlic and sometimes ginger root, which you remove when you add the food to be cooked).
- Symmetry of cut (all pieces must be cut the same size and shape).
- Have all ingredients cut and sauces mixed before you cook.
- Use very high heat and cook fast.
About Low-Carb Stir-Fry Recipes:
When I became interested in lower-carb eating I renewed my interest in stir-frying as a cooking method. Most stir fries use cornstarch as a thickener, but I’ve discovered that in many recipes you can easily skip the cornstarch and just let the sauce be slightly thinner. This recipe uses a good technique of coating the chicken with egg white, which slightly thickens the sauce.
How to Make Stir Fry with Chicken, Peppers, and Sugar Snap Peas :
- Cut the chicken (or turkey) into slices and then into pieces. (In this dish I think some irregularity in size of the meat adds interest.)
- Beat together 1 egg white and 1 1/2 tablespoons of soy sauce or Gluten-Free Soy Sauce (affiliate link), and then stir the chicken into this mixture.
- Slice some fresh ginger root and garlic cloves, which you’ll use for seasoning the oil.
- This recipe is a great way to use those giant bags of sugar snap peas from Costco (you know, the ones you have a hard time using up before they go bad.)
- I used a combination of sliced sugar snap peas and bell peppers for a colorful mix, but you can use any other vegetable that cooks fairly quickly.
- For the cooking sauce whisk together soy sauce, rice vinegar, ground ginger in a jar (affiliate link), water, and the optional Sriracha Sauce (affiliate link) if desired.
- Heat the wok until you can barely hold your hand there, then add the oil and heat a few seconds before adding the ginger and garlic slices to season the oil.
- Remove the ginger and garlic as soon as they start to get fragrant (about 1 minute.)
- Add the vegetables to the wok and stir-fry about 2-3 minutes, just until they are starting to get cooked.
- Remove vegetables to a bowl.
- Add a tiny bit more oil if needed, then add the chicken (or turkey) and cook about 4 minutes, until the meat is about nearly done
- Add the vegetables back into the wok and cook about 1 minute more.
- Then add the cooking sauce and cook 2-3 minutes more, or until the sauce has partly evaporated and the meat and vegetables are coated with sauce.
- Serve hot.
More Stir-Fry Recipes You Might Enjoy:
Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce from Kalyn’s Kitchen
Bok Choy Stir Fry with Ginger and Garlic from The Perfect Pantry
Spicy Stir-Fried Broccoli Stems from Kalyn’s Kitchen
Green Bean and Shitake Mushroom Stir-Fry from Steamy Kitchen
Garlic Lover’s Vegetable Stir Fry from Kalyn’s Kitchen
- one large boneless, skinless chicken breast (see notes)
- 1 egg white
- 1 1/2 T Soy Sauce (see notes)
- 2 T peanut oil (more or less, depending on your wok or pan)
- 2 cloves garlic, each cut into 2-3 flat slices
- several slices fresh ginger root
- 1 1/2 cups sliced sugar snap peas
- one thinly sliced red bell pepper (see notes)
Cooking Sauce Ingredients:
- 1 T Soy Sauce
- 1 T Rice Wine Vinegar (not seasoned vinegar which contains sugar)
- 1 T water or broth
- 1 tsp. ground ginger paste (not dried ginger; this is sometimes called ginger puree)
- 1 tsp. Sriracha Sauce (optional)
- Cut the chicken breast (or sliced turkey cutlets) into small pieces.
- Beat together the egg white and 1 1/2 T soy sauce; then mix it with the chicken pieces in a small bowl.
- Cut the vegetables into small slices and slice the garlic and ginger.
- Stir together the soy sauce, rice vinegar, water, ground ginger in a jar (affiliate link), and Sriracha Sauce (if using) to make the cooking sauce.
- Heat wok or heavy frying pan for 1 minute over high heat, until it looks shimmery.
- Add 1/2 of the oil and heat about 30 seconds, then add the sliced garlic and ginger and cook just until they are fragrant, then remove. (Don’t cook them too long or the garlic will get bitter.)
- Add the sliced vegetables and stir fry over high heat 2-3 minutes, until starting to get cooked but still very crisp.
- Remove vegetables from the wok and put in a bowl.
- Add the rest of the oil (as needed) and heat about 30 seconds.
- Add the chicken and stir fry until neatly cooked, about 4 minutes.
- Add the vegetables back into wok, heat one minute, then add cooking sauce and cook 2-3 minutes more, until sauce is partly evaporated and coats the food.
- The egg white helps thicken this dish without using cornstarch, but you may prefer it without the egg, in which case the sauce will be thinner.
You can cut up a large chicken breast or turkey breast cutlets to make this recipe. You need 8-10 ounces of cut up poultry. Be sure to choose Gluten-Free Soy Sauce (affiliate link) if you need this to be gluten-free. Use any other vegetables of your choice as long as they cook quickly.
This recipe created by Kalyn.
Amount Per Serving: Calories: 294Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 51mgSodium: 1245mgCarbohydrates: 10gFiber: 3.7gSugar: 5.7gProtein: 26g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Stir fry recipes like this Stir Fry with Chicken, Peppers, and Sugar Snap Peas use lean meat and low-glycemic vegetables, and are a perfect dish for any phase of the original South Beach Diet. This recipe is low-carb and gluten-free and it can be Paleo if you use coconut aminos to replace soy sauce and pick an approved hot sauce.
Find More Recipes Like This One:
See Stir-Fry Recipes for more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.