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.

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  • 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.