If you’re looking for a quick, fresh, and downright delicious weeknight dinner, this Healthy Chicken with Snow Peas Stir-Fry Recipe is exactly what you need. I absolutely love how vibrant and crisp the snow peas stay while the chicken comes out tender and flavorful—plus, it’s a breeze to whip up. Whether you’re cooking for the family or meal prepping for the week, this stir-fry hits all the right notes without any fuss.
Why You’ll Love This Recipe
- Healthy and Wholesome: Lean chicken paired with fresh snow peas packs a nutritious punch that feels light but satisfying.
- Speedy and Simple: From prep to plate in about 15 minutes—you’ll have dinner ready before you know it.
- Bright and Crisp Texture: That quick stir-fry keeps the snow peas perfectly crunchy and the flavors vibrant.
- Versatile Flavor Profile: With soy, shaoxing wine, and oyster sauce, you get a balanced umami boost that’s irresistible.
Ingredients You’ll Need
The ingredients in this Healthy Chicken with Snow Peas Stir-Fry Recipe come together beautifully to create a dish that’s packed with flavor and texture. I always recommend fresh snow peas and good quality chicken breasts—trust me, these little details make a real difference.
- Cornstarch: Helps tenderize the chicken while making the sauce glossy and thick.
- Light soy sauce: Provides that essential savory base without overpowering the dish.
- Oil (for marinade and stir-frying): Use a neutral oil like vegetable or canola for high heat cooking.
- Chicken breasts: Sliced thinly for quick cooking and perfect bite-sized pieces.
- Chicken stock or water: Adds moisture and flavor; the stock really elevates the dish.
- Snow peas: Fresh and trimmed, they bring a crisp, sweet pop to the stir-fry.
- Garlic: Minced fresh garlic is a must for that aromatic punch.
- Shaoxing wine: This Chinese cooking wine adds subtle depth and a hint of sweetness.
- Oyster sauce: Boosts the umami factor, making the flavors more robust.
- Sesame oil: Finish with this for a wonderful nutty note and aroma.
- Salt, white pepper & sugar: Season and balance the flavors perfectly.
Variations
I love experimenting with this Healthy Chicken with Snow Peas Stir-Fry Recipe—sometimes adding my own twist depending on what’s in season or what the family’s craving. Feel free to make this dish your own by swapping ingredients or trying new flavor combos!
- Vegetarian Variation: Swap chicken for firm tofu or tempeh; press and marinate before cooking to get great texture and flavor.
- Add More Veggies: I often throw in sliced bell peppers or carrot ribbons for color and crunch—just add them in with the snow peas.
- Spicy Kick: If you’re into heat, add a dash of chili flakes or a minced fresh chili during the garlic step for some zing.
- Gluten-Free Version: Use tamari instead of soy sauce and double-check your oyster sauce—there are gluten-free brands available.
How to Make Healthy Chicken with Snow Peas Stir-Fry Recipe
Step 1: Marinate the Chicken for Maximum Tenderness
Start by mixing cornstarch, light soy sauce, and oil in a bowl to create a quick marinade. Toss in your thinly sliced chicken strips and let them sit for at least 10 minutes. I discovered this trick early on—it helps the chicken seal in moisture while cooking quickly in the wok and creates a velvety coating that clings to the bite.
Step 2: Prepare the Sauce Slurry for Perfect Coating
While the chicken marinates, mix your chicken stock or hot water with a bit of cornstarch to make a slurry. This will thicken the sauce at the end. If you like your stir-fry saucier to spoon over rice, feel free to add a bit more stock here. I usually prepare this before heating the wok so I can add it without pause when the time’s right.
Step 3: Sear the Chicken Like a Pro
Get your wok smoking hot—this step is crucial to avoid sticking and to get that delicious sear on the chicken. Add a tablespoon of oil and spread the chicken strips evenly. Resist the urge to stir right away! Let the chicken sit for about 60 seconds until it browns on one side. This locked-in flavor step is where the magic starts.
Step 4: Add Garlic and Snow Peas, Then Deglaze
Give the chicken a quick stir and toss in the minced garlic and snow peas. Pour the shaoxing wine around the rim to deglaze the wok—that gorgeous steam you see will whisk up all those browned bits and infuse the stir-fry with incredible aroma. Stir using a bottom-to-top folding motion for around 30 seconds to cook evenly without turning mushy. The snow peas should be just starting to turn a vibrant green now.
Step 5: Season and Thicken the Sauce
Next, add your light soy sauce, oyster sauce, sesame oil, salt, white pepper, and a touch of sugar. Stir everything together for about 15 seconds, then pour in your slurry mix. Continue stir-frying for another 30 seconds until the sauce thickens and clings beautifully to every piece. Remember, timing is key here—overcooking will turn your snow peas limp and yellow, and nobody wants that!
Step 6: Serve it Up Hot and Fresh
Plate your Healthy Chicken with Snow Peas Stir-Fry immediately and serve alongside steamed rice. If you’re anything like me, the fresh crunch paired with that luscious sauce will have you coming back for seconds in no time.
Pro Tips for Making Healthy Chicken with Snow Peas Stir-Fry Recipe
- Heat Is Everything: A scorching hot wok ensures fast cooking without stewing your ingredients—always preheat until it’s smoking.
- Don’t Overcrowd the Pan: Give the chicken and snow peas enough room to sear properly and stay crisp.
- Sauce Consistency Check: Watch for that satin-thick sauce coating your spoon; if it’s too thin, cook a little longer, but be careful not to burn.
- Snow Pea Timing: Add peas last-minute to keep them bright green and crunchy—overcooked peas are a sad sight!
How to Serve Healthy Chicken with Snow Peas Stir-Fry Recipe
Garnishes
I usually sprinkle a handful of toasted sesame seeds and thin slices of fresh green onion on top—these add a subtle crunch and pop of color that makes the dish even more inviting. A drizzle of extra sesame oil right before serving ups the nutty aroma too, which I find irresistible.
Side Dishes
To keep things simple, steamed jasmine or basmati rice is my go-to—it soaks up that savory sauce beautifully. If you want to add more veggies, a light cucumber salad or some pickled radishes provide a refreshing contrast that’s perfect with the stir-fry’s richness.
Creative Ways to Present
For a dinner party, I like serving this stir-fry in individual shallow bowls topped with microgreens and an edible flower—makes it feel fancy without any extra effort. You can also plate it over cauliflower rice for a low-carb twist that still looks impressive.
Make Ahead and Storage
Storing Leftovers
I place leftovers in an airtight container and store them in the fridge—it’s best eaten within 2 days for maximum freshness. You’ll notice the snow peas soften a bit, but the flavors stay delicious. Reheat gently to avoid drying out the chicken.
Freezing
I’ve frozen this stir-fry once or twice when meal prepping. It freezes well, though the snow peas lose their crispness, turning softer upon thawing. For best results, freeze without the rice and reheat separately.
Reheating
I reheat leftovers in a skillet over medium heat with a splash of water or chicken stock to loosen the sauce—this helps bring back some moisture and prevents the chicken from drying out. A quick zap in the microwave works too if you’re in a rush, just cover to keep the steam in.
FAQs
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Can I use frozen snow peas for this stir-fry?
While fresh snow peas are ideal for their crisp texture and vibrant color, you can use frozen snow peas in a pinch—just thaw and drain them thoroughly first. Keep in mind frozen peas tend to be softer, so add them at the very end just to warm through to avoid a mushy stir-fry.
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What can I substitute for shaoxing wine?
If you don’t have shaoxing wine on hand, dry sherry or even a splash of rice vinegar mixed with a bit of water works well. The key is to maintain that subtle acidity and depth it adds. Avoid using sweet wines, as they can alter the dish’s balance.
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How do I keep the chicken tender?
Marinating the chicken in the cornstarch and light soy mixture is your best bet—it creates a silky coating that locks in moisture. Also, cooking the chicken over high heat quickly sears the outside, sealing the juices inside. Avoid over-stirring at the beginning to get a good sear.
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Can this recipe be made gluten-free?
Absolutely! Substitute light soy sauce with tamari or coconut aminos and ensure your oyster sauce is gluten-free. These swaps don’t significantly affect flavor but keep the dish safe for gluten-sensitive eaters.
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What’s the best way to reheat leftovers without losing texture?
Reheating in a skillet over medium heat with a splash of chicken stock or water helps keep everything moist and prevents the chicken from drying out. Avoid microwaving uncovered, as it can make the peas soggy and chicken rubbery.
Final Thoughts
This Healthy Chicken with Snow Peas Stir-Fry Recipe holds a special place in my cooking rotation because it’s both comforting and light, flavorful yet straightforward. When I first tried it, I was hooked by the perfect balance of textures and bright, savory sauce that never gets old. I’m confident you’ll enjoy making it as much as eating it—so grab your wok, get those snow peas ready, and let’s stir-fry your way to a healthy, delicious meal!
Print
Healthy Chicken with Snow Peas Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Halal
Description
This Chicken with Snow Peas Stir-fry is a quick and flavorful Asian-inspired dish featuring tender chicken breasts and crisp snow peas cooked in a savory sauce. The recipe uses a simple marinade, a blend of soy, oyster sauce, shaoxing wine, and aromatic garlic, resulting in a vibrant, healthy stir-fry perfect for a weeknight dinner served alongside steamed rice.
Ingredients
Marinade
- 1 teaspoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon oil
- 2 chicken breasts (12 ounces), sliced into strips
Sauce & Stir-fry
- 1/3 cup chicken stock or water
- 1/2 tablespoon cornstarch
- 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. Toss in the sliced chicken breasts, mixing well to coat. Set aside to marinate for about 10 minutes while preparing other ingredients.
- Prepare the Slurry: Mix 1/3 cup hot chicken stock (or water) with 1/2 tablespoon cornstarch until smooth. Set aside; this will thicken the sauce later.
- Heat the Wok and Cook Chicken: Heat a wok over high heat until smoking hot. Add 1 tablespoon oil to coat the wok. Spread the marinated chicken strips evenly in the wok and let them sear without moving for about 60 seconds until the bottom is browned.
- Stir-fry Chicken with Garlic and Snow Peas: Quickly stir the chicken to turn pieces over, then add minced garlic and snow peas. Pour the shaoxing wine around the rim of the wok to deglaze and stir gently with a bottom-to-top folding motion for about 30 seconds, allowing the snow peas to start turning bright green.
- Add Sauce Ingredients: Add 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, fresh ground white pepper, and 1/8 teaspoon sugar. Stir well to combine all flavors, cooking for about 15 seconds.
- Thicken the Sauce: Stir the slurry again to recombine and pour it into the wok. Stir-fry for another 30 seconds until the sauce thickens and coats the chicken and snow peas evenly. Ensure the pods remain bright green and crisp; avoid overcooking.
- Serve: Remove from heat and plate immediately. Serve hot with steamed rice for a complete meal.
Notes
- Snow peas add a crunchy, tender texture and bright color to this dish, making it both nutritious and appealing.
- Do not overcook the snow peas; they should remain crisp and vivid green, not limp or yellowed.
- If you prefer more sauce, increase the amount of chicken stock or water in the slurry and adjust the seasoning accordingly.
- Shaoxing wine adds authentic flavor, but you can substitute dry sherry if unavailable.
- This stir-fry is perfect for a quick meal, ready in just 15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 5 g
- Sodium: 807 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 72 mg
