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
Scale
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
