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Stir-Fried Chicken, Broccolini and Snow Peas

A quick dip in boiling water, followed by a cold rinse, preserves the vegetables’ lively emerald tones. You can do this step early in the day and refrigerate the vegetables until dinner time—this Whole30 -compliant stir-fry will then come together in less than 10 minutes.



  1. Bring a pot of water to a boil. Add the broccolini and boil for 2 minutes. Add the snow peas to the pot and boil for an additional 1 minute. Drain and rinse under cold running water to stop the cooking. Drain well.
  2. Heat a wok or large nonstick skillet over medium-high heat. Add the oil and swirl to coat the pan. Stir in the scallions, garlic, ginger and crushed red pepper flakes and cook, stirring, until fragrant, about 1 minute.
  3. Stir in the drained broccolini and snow peas and the chicken broth and cook for 1 minute. Add the chicken and cook, stirring occasionally, until vegetables are crisp-tender and chicken is heated through, 2 to 3 minutes. Remove from the heat.