Soy-Marinated Chicken with Sugar Snap Peas

Tender chicken breast strips marinated in low-sodium soy sauce, ginger, and garlic, quickly seared and tossed with crisp snap peas and scallions.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.08/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Sodium
• Low-Sugar
• Low-Cholesterol

Tags

• quick
• healthy
• stir-fry
• savory
• kid-friendly
• fresh

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into bite-sized strips)
• 2 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 8 ounce sugar snap peas (trimmed)
• 3 green onions (sliced thin)
• 1 tablespoon sesame seeds (toasted)

Instructions

1. In a medium bowl, whisk together the reduced-sodium soy sauce, rice vinegar, garlic, fresh ginger, and 1/2 tablespoon of the toasted sesame oil. Add the chicken breast strips and toss to coat; let stand for 5 minutes at room temperature.
2. Heat the remaining 1/2 tablespoon of toasted sesame oil in a large nonstick skillet over medium-high heat for 1 minute.
3. Add the chicken along with its marinade to the skillet and cook without moving for 3 minutes to develop light browning, then stir and cook for an additional 3 to 4 minutes until the chicken is cooked through and registers an internal temperature of 165°F.
4. Toss in the sugar snap peas and sliced green onions; stir-fry for 2 minutes until the peas are bright green and crisp-tender.
5. Remove from heat, transfer to serving plates, and garnish with toasted sesame seeds.

Notes

Use pre-trimmed sugar snap peas to keep dinner prep under ten minutes.

Nutrition (per serving)

• Calories: 220
• Protein: 34 g
• Carbohydrates: 7 g
• Fat: 5.5 g
• Fiber: 2 g
• Sodium: 390 mg
• Saturated Fat: 1 g
• Sugar: 3 g
• Cholesterol: 72 mg