Chicken and Snap Pea Stir-Fry Recipe
Yes, the title says chicken, but don’t panic—this is the no-cluck version. Because plants have feelings too, and we eat them anyway.
This stir-fry skips the poultry and brings the sass with crispy tofu or seitan and loads of crunchy snap peas.
It’s fast, fiery, and fresher than your friend’s dating excuses.
The veggies stay bright, the sauce hits sweet-savory perfection, and the whole thing sizzles in under 20 minutes.
Weeknight dinner = handled. Bonus? You didn’t have to wrangle raw meat or explain veganism at brunch again.
Chicken and Snap Pea Stir-Fry Recipe
A savory, plant-based stir-fry featuring crispy tofu (not chicken), crunchy snap peas, and a sweet ginger-garlic sauce.
Ingredients
- 1 block extra-firm tofu pressed and cubed (14 oz)
- 1 cup snap peas ends trimmed
- 1/2 red bell pepper thinly sliced
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 garlic cloves minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch for tofu
- 2 tbsp neutral oil like avocado or canola
- 1 tbsp rice vinegar
- 1/2 tsp chili flakes optional, for spice
- Cooked rice or noodles for serving
Instructions
- Press tofu for 10 minutes, because soggy cubes are not it.
- Cut tofu into bite-sized pieces and toss with cornstarch—yes, like you’re coating them in confidence.
- Heat 1 tbsp oil in your wok over medium-high and cook tofu until golden and crispy (about 5-6 minutes). Remove from pan.
- Add remaining oil, garlic, and ginger. Sauté for 30 seconds, pretending you’re on a cooking show.
- Add snap peas and red pepper, stir-fry for 3-4 minutes until tender-crisp.
- In a small bowl, whisk soy sauce, hoisin, rice vinegar, sesame oil, and chili flakes. Pour sauce into pan.
- Return tofu to the pan, toss everything together like you mean it.
- Serve over rice or noodles and top with sesame seeds or scallions if you’re feeling fancy.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
💪 Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin C: 40%
- Calcium: 15%
- Vitamin K: 30%
- Magnesium: 12%
💡 Additional Notes & Tips
- Want more crunch? Add cashews or peanuts.
- Craving heat? Sriracha or chili oil, darling.
- Make it low-carb? Skip the rice and go cauliflower.
- Leftovers? Honestly, you won’t have any.
- Pro tip: air-fry tofu for peak crispness with less oil fuss.
