Description
This vibrant Chicken with Snow Peas Stir-fry is a quick, flavorful dish featuring tender chicken breast strips stir-fried with crisp snow peas and a savory sauce made with soy, oyster sauce, and aromatic garlic. Perfect for a healthy weeknight dinner, it cooks in just 15 minutes and pairs wonderfully with steamed rice.
Ingredients
Scale
Marinade
- 1 teaspoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon oil
- 2 chicken breasts (12 ounces), sliced into strips
Sauce Slurry
- 1/3 cup chicken stock or water (hot)
- 1/2 tablespoon cornstarch
Main Ingredients
- 1 pound snow peas, trimmed and washed
- 1 tablespoon oil
- 1 clove garlic, minced
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- Fresh ground white pepper, to taste
- 1/8 teaspoon sugar
Instructions
- Marinate the Chicken: In a bowl, combine 1 teaspoon cornstarch, 1 teaspoon light soy sauce, and 1 teaspoon oil. Add the chicken strips and toss to coat evenly. Set aside to marinate while preparing other ingredients.
- Prepare the Sauce Slurry: Mix 1/3 cup of hot chicken stock or water with 1/2 tablespoon cornstarch until dissolved, creating a slurry. Set aside; this will thicken the sauce later.
- Heat the Wok and Sear Chicken: Heat a wok over high heat until it starts smoking. Add 1 tablespoon oil and swirl to coat. Spread chicken strips evenly in the wok and let them sear without stirring for about 60 seconds until browned on one side.
- Stir-fry Chicken with Garlic and Snow Peas: Quickly stir the chicken, then add the minced garlic and snow peas to the wok. Pour the Shaoxing wine around the rim of the wok to deglaze. Use a bottom to top folding motion to stir-fry everything together for about 30 seconds until the snow peas begin to brighten in color.
- Add Seasonings: Add light soy sauce, oyster sauce, sesame oil, salt, white pepper, and sugar to the wok. Stir well to combine all flavors, cooking for about 15 seconds more.
- Thicken the Sauce: Stir your slurry again to re-incorporate the cornstarch and add it to the wok. Stir-fry for an additional 30 seconds or until the sauce thickens enough to coat a spoon. Ensure the snow peas remain bright green and crisp.
- Serve: Remove from heat, plate the stir-fry, and serve immediately with steamed rice for a delicious, balanced meal.
Notes
- Edible pea pods add a delightful crunch and tender texture to this dish, making it a delicious vegetable side or main ingredient.
- To increase the amount of sauce, add more hot chicken stock or water to the slurry and adjust salt or soy sauce accordingly.
- Ensure the wok is sufficiently hot before adding chicken to prevent sticking and to achieve a proper sear.
- Do not overcook the snow peas; they should stay bright green and crisp for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 5 g
- Sodium: 807 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 72 mg
