web analytics
Kalyn's Kitchen

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! 

PIN Stir Fry with Chicken, Peppers, and Sugar Snap Peas to try it later!

Stir Fry with Chicken, Peppers, and Sugar Snap Peas finished dish on serving plate with chopsticks

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

  1. Preheat the wok (before you put the oil in).
  2. Season the oil (with whole pieces of garlic and sometimes ginger root, which you remove when you add the food to be cooked).
  3. Symmetry of cut (all pieces must be cut the same size and shape).
  4. Have all ingredients cut and sauces mixed before you cook.
  5. 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.

Stir Fry with Chicken, Peppers, and Sugar Snap Peas process shots collage

How to Make Stir Fry with Chicken, Peppers, and Sugar Snap Peas :

  1. 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.)
  2. 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.
  3. Slice some fresh ginger root and garlic cloves, which you’ll use for seasoning the oil.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.
  8. Remove the ginger and garlic as soon as they start to get fragrant (about 1 minute.)
  9. Add the vegetables to the wok and stir-fry about 2-3 minutes, just until they are starting to get cooked.
  10. Remove vegetables to a bowl.
  11. 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
  12. Add the vegetables back into the wok and cook about 1 minute more.
  13. 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.
  14. 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

Stir Fry with Chicken, Peppers, and Sugar Snap Peas

Stir Fry with Chicken, Peppers, and Sugar Snap Peas

Yield 2 servings
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes

Stir Fry with Chicken, Peppers, and Sugar Snap Peas is delicious, and feel free to use any veggies you'd like.



  • 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)


  1. Cut the chicken breast (or sliced turkey cutlets) into small pieces.
  2. Beat together the egg white and 1 1/2 T soy sauce; then mix it with the chicken pieces in a small bowl.
  3. Cut the vegetables into small slices and slice the garlic and ginger.
  4. 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.
  5. Heat wok or heavy frying pan for 1 minute over high heat, until it looks shimmery.
  6. 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.)
  7. Add the sliced vegetables and stir fry over high heat 2-3 minutes, until starting to get cooked but still very crisp.
  8. Remove vegetables from the wok and put in a bowl.
  9. Add the rest of the oil (as needed) and heat about 30 seconds.
  10. Add the chicken and stir fry until neatly cooked, about 4 minutes.
  11. 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.
  12. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Stir Fry with Chicken, Peppers, and Sugar Snap Peas

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    15 Comments on “Stir Fry with Chicken, Peppers, and Sugar Snap Peas”

  1. Cornstarch makes the recipe less suitable for low-glycemic or low-carb diets.

  2. Is cornstarch bad for you? Why did you say you can leave out the cornstarch, as if that is something we should do?

  3. I'd substitute grapeseed oil, or any high smoke-point oil will work.

  4. Do you have a recommendation for another oil that we could use other then peanut? I am allergic to peanuts. thanks 🙂

  5. Glad so many people are liking this. It is a challenge to photograph stir-fry recipes! Luckily my office is right by the kitchen. The egg helps thicken the sauce in this recipe.

    Sally, I always keep at least one spare bottle of Sriracha in the pantry!

  6. You are on a Sriracha kick… I love it!

    When my bottle of Sriracha gets less than half full, I get a bit nervous 😉

  7. A true classic for me. ^_^

  8. Great post, Kalyn. I am most impressed that with such a quick recipe you were still able to capture step-by-step photos!! 🙂

  9. Thanks again for sharing your tips for Chinese cooking. I love recipes like this, which of course point out the value of a pantry well stocked with ingredients for Asian cooking. (And thanks for linking to my bok choy recipe, too.)

  10. I've never seen the egg white mixed with the meat before – what exactly does that do?

  11. Looks great! I would never have thought to marinate the meat in an egg white too. Does that help thicken the sauce?

  12. Thanks Shelley! That trick adds a lot of flavor to the finished dish!

  13. Great tips! I would have never thought to season the oil like that!

  14. Looks mouth watering. I already bought pork chops for dinner tonight so think I will cut it in thin slices and have a stir fry instead.
    How do I print this recipe alone without cutting and pasting?
    Excellent looking blog, by the way.

  15. I have tasted Kalyn’s Chinese food and it is fantastic. It is done just right with great seasoning. I for one, am taking the tips and will use them since I also enjoy cooking Chinese. Besides the turkey recipe is a great fit for me since we are surrounded by turkey farms in our valley.