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Chicken with Snow Peas

Chicken with Snow Peas

Quick Chicken and Snow Pea Stir Fry with Silky Sauce

Snow peas stay brilliant green and perfectly crisp in this lightning-fast stir fry where velvety marinated chicken meets a glossy sauce that clings without overwhelming. The whole dish comes together in under three minutes once the wok gets hot.

ChineseAsianDinnerHigh ProteinQuick MealsHealthyStir FryChicken
Prep15 min
Cook5 min
Total20 min
Servings4
Difficultyeasy

Ingredients

marinade

  • 1 tspcornstarch for marinade
  • 1 tsplight soy sauce for marinade
  • 1 tspneutral oil for marinade
  • 2 pieceboneless skinless chicken breasts, sliced into thin strips
  • ⅓ cuplow-sodium chicken stock
  • ½ tbspcornstarch for sauce slurry
  • 1 lbfresh snow peas, stem ends and strings removed
  • 1 tbspneutral oil with high smoke point
  • 1 clovefresh garlic, minced fine
  • 1 tbspshaoxing cooking wine
  • 1 tbsplight soy sauce
  • 1 tspoyster sauce
  • ½ tsptoasted sesame oil
  • ½ tspkosher salt
  • white pepper
  • ⅛ tspgranulated sugar

Instructions

  1. Whisk together the marinade cornstarch, soy sauce, and oil in a medium bowl until smooth. Add the chicken strips and toss until evenly coated — this quick marinade keeps the chicken tender during the high-heat cooking. In a separate small bowl, whisk the chicken stock with the remaining cornstarch until completely dissolved to create your sauce slurry.
  2. Get your wok blazing hot over high heat until you see wisps of smoke rising from the surface. Pour in the oil and immediately add the marinated chicken in a single layer — don't stir for a full 60 seconds to develop a golden sear. Then stir the chicken and quickly add the minced garlic and snow peas. Pour the shaoxing wine around the edges of the wok where it will sizzle and steam, then stir everything together for 30 seconds until the snow peas turn bright green.
    ⏱ 1 min 30 sec
  3. Add the soy sauce, oyster sauce, sesame oil, salt, white pepper, and sugar all at once. Stir rapidly to distribute the seasonings evenly throughout the wok — you want everything coated but not sitting in liquid.
    ⏱ 15 sec
  4. Give the cornstarch slurry one final stir to recombine it, then pour it into the center of the wok. Stir-fry vigorously for 30 seconds until the sauce thickens into a glossy coating that clings to the chicken and vegetables. The snow peas should still have a satisfying snap when you bite them.
    ⏱ 30 sec