Chicken Stir Fry with Sugar Snap Peas

Chicken Stir Fry with Sugar Snap Peas recipe by Annabel Karmel

Chicken Stir Fry with Sugar Snap Peas

This Chicken Stir Fry with Sugar Snap Peas recipe is a speedy stir fry for busy work nights, that can be made with pork or chicken, in a matter of minutes.

For a veggie alternative, give this Tofu and Mushroom Vegetarian Stir Fry a go!

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For the Stir Fry:
300 g chicken breast sliced into strips (or pork fillet)
1 tbsp honey
3 tbsp sunflower oil
6 spring onions, sliced
1/2 red chilli, diced
200 g sugar snap peas
1 red pepper, deseeded & sliced
250 g brown mushrooms, halved
salt & black pepper
For the Sauce
3 tbsp soy sauce
3 tbsp apple juice
1 tbsp rice wine vinegar
1 tbsp caster sugar
1 clove garlic, crushed
2 tsp cornflour


  1. Toss the chicken (or pork) in the honey and season. Heat a frying pan until hot. Add 1 tbsp of oil. Quickly brown the meat. Set aside.
  2. Heat the remaining oil. Add spring onions and chilli and fry for 1 minute.  Add the remaining vegetables and stir fry for 4 to 5 minutes.
  3. Mix all the sauce ingredients together in a bowl.
  4. Return the meat to the pan with the sauce. Toss everything together and fry for 2 minutes.

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