CHICKEN WITH SNOW PEAS STIR-FRY
This chicken and snow peas stir-fry are plenty of flavors, thanks to the crunchy pea pods!
I prefer sugar snap peas because they are a bit tougher and more bitter-tasting than snow peas, which are often used in Chinese cooking. While each type of edible pea pod has distinct benefits, they can be used interchangeably in various cuisines.
Our other recipes show that delicious snow peas may be used in many ways, but they’re especially good as the main meal. Snow peas stir-fried in oil are a quick and easy side dish if you omit the chicken.
- 1 teaspoon of oil
- 1 teaspoon of cornstarch
- 1 teaspoon of light soy sauce
THE REST OF THE RECIPE:
- 2 chicken breasts, sliced into strips
- 1 pound of trimmed and washed snow peas
- 1/3 cup of chicken stock
- 1 clove of minced garlic
- 1 tablespoon of shaoxing wine
- 1 tablespoon of light soy
- 1 tablespoon of oil
- 1/2 tablespoon of cornstarch
- 1 teaspoon of oyster sauce
- 1/2 teaspoon of sesame oil
- ½ teaspoon of salt
- 1/8 teaspoon of sugar
- Fresh ground white pepper
- In a bowl, combine the cornstarch, light soy sauce, and oil. Toss in the chicken towards the end. Set away for later. Set aside a slurry of cornstarch and hot water or chicken stock. If you want your rice with extra sauce, simply add more hot water or stock and season to taste with additional salt or soy sauce.
- Mix one tablespoon of oil with the wok’s oil to coat the pan and equally distribute the chicken. Allow the chicken to brown on one side for about 60 seconds. The chicken should not adhere to the bottom of the pan if the temperature is correct.
- Add the minced garlic and snow peas to the chicken, and then give it a short toss. Mix everything together with a bottom-to-top folding motion for about 30 seconds before adding the shaoxing wine.
- The snow peas will cook evenly if they are moved around. At this point, the pods should be turning a bright green color. As quickly as possible, add the soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Using a wooden spoon, stir the mixture for about 15 seconds.
- Add the slurry mixture to the wok after it has been stirred up. The sauce should be thick enough to coat the back of a spoon after stirring for another 30 seconds. By now, the pea pods should all have a vibrant green color. Don’t overcook your pea pods, or they’ll become yellow and limp!
- Serve with steaming rice right away.