Gluten Free Chicken and Snow Peas

I purchased some snow peas at the market today because I was craving stir fry. Snow peas are very nutritious. Check out their nutritional facts. I searched and searched online for a chicken and snow peas recipes, but every recipe I came across called for ingredients that I did not have on hand. I had no rice vinegar, no fresh ginger, no apricot preserves, no cashews, no water chestnuts, no bamboo shoots, no peanut oil, no sesame oil, no almond flavored liqueur and no mushrooms. I got creative instead! My husband and I really enjoyed this dish. I use chicken breasts instead of whole chicken parts for lower fat content. This recipe has a slight hint of peanut, sweetness and tang, just in the right proportions. Some stir fry recipes just do not have enough sauce, in my opinion. To me, there is nothing worse than have a bunch of dry rice left to eat. I believe this one has the perfect amount of sauce. Try it and let me know what you think!

Gluten Free Chicken and Snow Peas


Yield: Serves 4-6

Gluten Free Chicken and Snow Peas

A gluten free chicken and snow peas with endless possibilities.


  • 4 boneless skinless chicken breasts (about 1.5 pounds), cubed
  • 1/2 pound fresh snow peas, trimmed (about 2 cups)
  • 4 large cloves garlic, minced
  • 3/4 cup onion, coarsely chopped
  • 2/3 cup carrots, julienne sliced (or celery sliced)
  • 3 -1/2 Tablespoons low sodium soy sauce
  • 1 -1/2 Tablespoons crunchy peanut butter (or smooth)
  • 2 teaspoons apple cider vinegar (or any vinegar you have on hand)
  • 1 Tablespoon ground ginger
  • 1 teaspoon tapioca flour (corn starch will do in a pinch)
  • 1 1/2 Tablespoons honey
  • 1 Tablespoon extra virgin olive oil
  • 1/4 cup gluten free chicken broth (I use Better Than Bouillon or homemade)
  • 3 teaspoons extra virgin olive oil for frying
  • Cooked white rice, brown rice or Shirataki noodles


  1. Whisk together soy sauce, peanut butter, vinegar, ginger, tapioca flour, honey and olive oil.
  2. Preheat and oil deep skillet or wok.
  3. Add chicken and garlic; cook until the chicken is no longer pink on the outside.
  4. Add onion, carrots, snow peas and chicken broth; stir occasionally; and cook until peas are slightly tender (about 3 minutes).
  5. Add sauce mixture; stir; and cook for about 1 minute.
  6. Serve over white rice, brown rice or Shirataki noodles.


Note: Shirataki noodles do not have any carbs, calories or gluten, but lots of fiber!


Add julienne sliced carrots, sprouts, even sauteed seafood.

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