This snap pea stir fry with teriyaki chicken, carrots, bell peppers, and cashews is a flavorful and quick weeknight meal. It features a homemade teriyaki sauce (I promise it’s easy), and is super versatile; you can swap out any of the veggies or rice/noodles you want.
I love the light sweetness the snap peas give this stir fry, but if you don’t have any (or can’t find them for some reason), you can use edamame, bok choy, or string beans instead.
You don’t even have to use chicken, either. Any protein would be great here: shrimp, beef, tofu, you name it!
Teriyaki Chicken Stir Fry with Veggies
Cooking this meal is super simple – you basically saute the chicken, toss in the veggies, whip up the sauce, and combine it all in the pan. The cashews add a nice crunch and light nutty flavor, which compliments the sweet and salty flavor of the teriyaki sauce.
One tip: be sure to avoid over-cooking the snap peas, so they still have a bit of a crunch. Soggy snap peas aren’t nearly as good! They generally need only a super quick minute or so in the pan!
If you’re making a big batch of food, you may want to use a wok. (It’s a larger, deeper skillet that’s perfect for stir fries.) But a regular large skillet should work just fine, too.
To make this snap pea stir fry, you’ll need:
- chicken (You’ll be cubing the chicken in the recipe before you cook it, so you’ll probably want boneless, skinless chicken breast or thigh.)
- snap peas (You can also use snow peas, but they won’t be as sweet.)
- bell pepper
And for the homemade teriyaki sauce:
- soy sauce
- rice vinegar
- orange juice (This adds a delicious tangy flavor to the sauce!)
- honey (To add a hint of sweetness. Maple syrup works too.)
- cornstarch (This acts as a thickener for your sauce.)
Plus, you’ll need whichever carbohydrate you want to serve alongside your stir fry: rice, noodles, etc.
But remember – this recipe is flexible, so feel free to swap in additional or different veggies! Mushrooms, onions, and broccoli are also great in stir fries, as is edamame as I mentioned previously.
How to Make Cashew Chicken Stir Fry with Snap Peas
Start by par-cooking the sliced carrots to soften them a bit (this way, they don’t need ages in the pan to soften up).
Simply microwave them with a splash of water for 1-2 minutes. (Or, you can roast them on a sheet pan – with olive oil and ground pepper – at 400 degrees F for 18-22 minutes.)
Next, whisk together your teriyaki sauce and set aside to thicken.
Then, cube and saute the chicken in a skillet on medium high heat with a drizzle of olive oil or sesame oil. Remove the chicken and set it aside on a plate for later.
Next, toss in your veggies (including the par-cooked carrots) with another drizzle of oil. Cook until somewhat tender but still crisp – really just a minute or so if you want them extra crisp, like I do, because they will stay in the pan a few more minutes as you reduce the sauce in the next step.
So don’t over-cook them in this step!
Add the cooked chicken back into the skillet. Give the stir fry sauce a quick stir, then drizzle it over the chicken and veggies.
Continue cooking for 1-2 minutes, until the sauce boils/thickens and looks like a glaze. Then, serve!
How to Make Homemade Teriyaki Sauce
Making teriyaki sauce at home is surprisingly simple!
You just whisk together soy sauce, rice vinegar, orange juice, honey, and cornstarch (for thickening). Then, you pour it into the pan with the stir fry ingredients and heat through until everything has a nice glaze.
(You’ll find the specific ingredient amounts in the recipe card at the end of this post.)
You’ll find the full chicken and snap pea stir fry recipe at the end of this post. Enjoy!
Don’t forget to check out my other mix and match stir fry recipes, too:
What’s your favorite sauce to use for stir fries? Let me know in the comments!
Looking for more easy & healthy dinner ideas? Check these out:
- Shrimp Lettuce Wraps with Sriracha Sauce
- Peanut Sauce Stir Fry with Shrimp
- Sheet Pan Asian Salmon with Veggies
- Healthy Beef and Broccoli Stir Fry
- Ground Turkey Lettuce Wraps with Sesame & Ginger
- Honey Sriracha Turkey Meatballs (Crockpot)
- Creamy Peanut Butter Noodles
- Sriracha Tofu Stir Fry
- Shredded Chicken Lettuce Wraps with Peanut Sauce
For the Stir Fry
- 1 lb chicken breast (cubed)
- 1 cup carrots (peeled & sliced)
- 1 cup bell pepper (sliced)
- 1 cup snap peas
- 3/4 cup cashews (chopped if desired)
- 1 package brown rice noodles or regular brown rice (if desired)
For the Teriyaki Sauce
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 3 Tbsp orange juice
- 2 Tbsp honey
- 1/2 tsp cornstarch
- Combine soy sauce, rice vinegar, orange juice, honey, and cornstarch in a small bowl or jar. Whisk until smooth and set aside.
- Par-cook the sliced carrots by microwaving them with a splash of water for 1-2 minutes. Set aside. (Alternatively, you can roast the sliced carrots on a sheet pan - with olive oil and ground pepper - at 400 degrees F for 18-22 minutes.)
- Cook brown rice or noodles according to the package directions (if using).
- Heat a large skillet or wok over medium-high heat with a hefty drizzle of olive oil (or sesame oil). Pan-fry cubed chicken until fully cooked. Remove from pan and set aside on a plate.
- Add your veggies to the skillet (including the par-cooked carrots) with another drizzle of oil and cook a few minutes, stirring frequently, until just tender.
- Add the chicken back into the skillet with the vegetables. Pour the teriyaki sauce over everything. Cook, stirring frequently, until everything is heated through and the sauce has thickened (a couple minutes usually). Add cashews if desired, then serve!