Snappy Stir-Fry Chicken

Posted: March 15

Time: 30 minutes

Yield: 4 servings

recipe image

A meal you can make in a snap! Snappy Stir-Fry Chicken combines delicious sugar snap peas and stir-fry vegetables with juicy chicken in a tangy, sweet, and spicy sauce that you'll want to lick from the plate. Draped atop brown rice and topped with crunchy toasted almonds, Snappy Stir-Fry Chicken is delectable and delightful as dinner or lunch! It only takes 30 minutes to make, so you can enjoy it whenever you're craving some stir-fry flavors without impatiently waiting for delivery.


• 3 tablespoons cornstarch • 1 1/2 cups reduced-sodium chicken broth • 3 tablespoons reduced-sodium soy sauce • 3/4 teaspoon garlic powder • 3/4 teaspoon ground ginger • 1/4 teaspoon crushed red pepper flakes • 1 tablespoon sesame or canola oil • 1 (16-ounce) package frozen sugar snap stir-fry vegetable blend • 2 cups chicken breast, cubed, cooked • 2 cups brown rice, cooked and hot • 1/4 cup almonds, sliced and toasted


Step 1

In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger, and pepper flakes.

Step 2

In a large skillet or wok, heat the oil over medium heat.

Step 3

Once the oil is hot, add the stir fry vegetable blend and cook until the vegetables are tender, about 5-7 minutes.

Step 4

Stir the cornstarch mixture and add it to the skillet.

Step 5

Bring the mixture to a boil.

Step 6

Cook and stir until thickened, about 2 minutes.

Step 7

Add the chicken and cook until heated through, for about 2-3 minutes.

Step 8

Serve with rice and sprinkled with almonds.

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