Ginger Chicken and Sugar Snap Pea Stir-Fry



Under 30 minutes Dairy Free Without Eggs Without nuts Without peanuts Low in Saturated Fat

Nutritional Facts Per Serving

44 g
95 g
2 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 430
  • Lipides 10 g
    • Saturated fat  2 g
  • Cholesterol 95 mg
  • Sodium  370 mg
  • Carbs 95 g
    • fiber  2 g
    • Sugar  3 g
  • Protein 44 g


  • 1/2 cup Compliments Chicken Broth
  • 1 tablespoon Compliments Soya Sauce
  • 1 tablespoon Compliments Corn Starch
  • 11/2 pounds boneless skinless chicken breasts
  • 2 tablespoons sesame oil
  • 1 onion, sliced
  • 1 tablespoon minced fresh ginger
  • 1 bag (8 ounces) Sugar Snap Peas
  • hot, cooked steamed rice


  1. In a small bowl, mix together broth, soy sauce, and cornstarch until smooth.Set aside. 
  2. Cut chicken into 1-inch pieces. Heat 1 tablespoon oil in a 12-inch nonstick frying pan over high heat. 
  3. Add chicken and cook until undersides are lightly browned, 1-11/2 minutes. 
  4. Turn pieces over and cook until other sides are lightly browned but chicken is still pink in center, 1 to 11/2 more minutes. 
  5. Quickly transfer chicken to a plate and set aside.Add remaining oil to pan. 
  6. When hot, add onion and ginger. Stir constantly until onion begins to soften and brown, about 2 minutes. 
  7. Add peas andstir until peas turn bright green, 11/2-2 minutes. Return chicken to pan and cook, stirring often, until chicken is no longer pink in center (cut to test), 1-2 minutes. 
  8. Stirring constantly, add broth mixture to pan and cook just until sauce bubbles and thickens, about 1 more minute. 
  9. Transfer stir-fry to a serving dish. Serve with steamed rice.

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