When you need a quick and easy weeknight meal that’s still fresh and delicious, try this chicken and snow pea stir fry. Carrots and snow peas are cooked quickly over high heat and combined with chicken in a delicious Latin-inspired citrus sauce that brings it all together.
Sometimes the best way to enjoy fresh vegetables is to highlight their natural texture, flavor, and color. This chicken stir fry does just that by cooking green snow peas and orange sweet carrots just enough to be tender.
You can typically find snow peas in the spring or fall right alongside fresh carrot bunches. These crunchy and sweet pods make a great addition to any meal. I’ve tried many different snow pea recipes and they never disappoint.
In this particular recipe, together with chicken and a homemade stir fry sauce they make an amazing, balanced meal. It’s the kind of fresh, healthy meal that you can make and enjoy in just 30 minutes..
Why You’ll Love This Recipe
- It’s healthy and delicious thanks to lean protein, fresh vegetables, and a quick sauce.
- 30 minutes of total cooking time make it the perfect busy weeknight meal.
- It can be enjoyed in both the spring and fall when snow peas and carrots are at their best.
The ingredients needed to make chicken with snow peas are simple and easy to find. Check out your local farmer’s market for the vegetables and the rest should be available at any grocery store.
- Canola oil – Canola is a great choice because it can tolerate high cooking temperatures. Other good options are vegetable oil or grapeseed oil.
- Boneless, skinless chicken thighs – Thighs are great for stir fries because they don’t dry out as easily, but breasts can be swapped in. Cube the chicken into 1-inch pieces.
- Scallions – Slice these into 1-inch pieces. Green onions are a good alternative to scallions if needed.
- Snow peas – These have a flat pod with very small, round peas inside. Simply trim off the end and they’re ready to cook. If you can’t find them, sugar snap peas are a good alternative.
- Carrots – Any color carrot will work, so go for the freshest bunch you can get and slice them into ¼ inch rounds.
- Garlic – Minced finely.
Stir Fry Sauce
- Orange juice – Different oranges come into season all year long. Use the freshest orange you can or a bottled option that’s 100% juice.
- Lime juice – To get 2 tablespoons you’ll need just 1 juicy lime.
- Cilantro – Finely chop an entire bunch, stems and all, for best flavor.
- Olive oil – Any neutral cooking oil can be used instead.
- Cornstarch – Depending on where you live, this may be called corn flour. It’s a white, fine powder that gets mixed with a cool liquid to thicken sauces. It is not the same as a yellow corn meal.
- Salt & pepper
First, you’ll need a large wok or saute pan. Start by whisking all of the sauce ingredients together in a bowl, then set it aside. Make sure the cornstarch is all the way dissolved into the mixture.
Heat one tablespoon of canola oil in the wok over high heat until very hot. Add in the chicken pieces and cook for 2-4 minutes, then transfer it to a plate and set it aside with the sauce.
Add another tablespoon of canola oil into the wok with the carrots and scallions. Cook it for 2 minutes, then add the remaining oil with the snow peas and garlic. Continue to stir for another 2-4 minutes, or until the vegetables are cooked tenderly enough for your liking.
Return the chicken to the pan with the sauce and stir gently until it begins to thicken and everything is nicely coated, about 1-2 minutes more.
Serving and Storage
We like to enjoy our chicken with snow peas over a bowl of whole grains like brown rice or quinoa. But any grain, or even noodles are a great choice.
If you have any leftovers you can simply store them in the fridge for 3-5 days. Reheat your stir fry in the microwave or in a skillet over low heat until everything is hot.
I think you’ll love the latin-inspired sauce. The citrus and cumin go so nicely with the juicy chicken, crisp-tender stir fried snow peas, and crunchy, sweet carrots. With a bowl of whole grains alongside it, you’ve got a complete meal that you can enjoy any night, even when you’re in a rush.
I hope you enjoy this fast, healthy recipe, and don’t forget to check out my other stir fry recipes while you’re here!
Chicken and Snow Pea Stir Fry
- ¼ cup orange juice
- 2 tablespoons lime juice
- ¼ cup finely chopped cilantro
- 1 tablespoon olive oil
- 2 teaspoons cornstarch
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¾ teaspoon salt
- 1/4 teaspoon black pepper
The Stir Fry:
- 3 tablespoons canola oil , divided
- 1 lb. (450 g) boneless, skinless chicken thighs , cut into bite-sized pieces
- 2 cups carrots , sliced into1/4-inch rounds
- 3 scallions , trimmed and cut into 1-inch pieces
- 3 cups snow peas , trimmed
- 3 cloves garlic , minced
- The sauce. In the small bowl, whisk together the orange juice, lime juice, cilantro, olive oil, cornstarch, cumin, oregano, salt, and black pepper. Set aside.
- The stir-fry. Heat 1 tablespoon of the canola oil in a large wok over a high heat (it’s also possible to make this recipe in a skillet if you don’t have one). Once hot, add the chicken and stir-fry until just cooked, 2-4 minutes. Transfer to a plate.
- In the same wok heat another tablespoon of the canola oil. Add carrots and scallions, and stir-fry for 2 minutes. Then swirl in the remaining 1 tablespoon of the canola oil. Add the snow peas and garlic, and stir fry for another 2-4 minutes, until the vegetables are tender.
- Return the cooked chicken to the wok along with the prepared sauce and cook, stirring gently, for 1-2 minutes or until the chicken and vegetables are well coated and hot.
- Serve over rice, noodles, quinoa, or any whole-grain you like!