The key to a delicious chicken snow peas stir fry is to make sure that neither the meat nor the vegetables are overcooked. The chicken breast fillet pieces must be moist inside while the vegetables should retain most of its crispiness. My trick is to stir fry the meat and vegetables separately. Then, they are thrown together during the last minute of cooking when the sauce is poured in.
That trick I shared with my daughter, Alex, who executed this beautiful chicken snow peas stir fry. She already knew the basics of stir frying and how important it is to have all the ingredients prepped before the cooking begins.
The fillets can come from any part of the chicken — breast, thigh or leg.
Adding carrot is optional but the bright orange strips do make the dish more visually appealing. More importantly, the subtle sweetness of the carrot adds a lovely depth to the flavors of this stir-fried chicken with snow peas.
- 2 chicken breast fillets (or their equivalent in thigh or leg fillets)
- 2 tablespoons light soy sauce divided
- 2 teaspoons tapioca (or corn or potato) starch, divided
- 1/2 teaspoon sesame seed oil
- 1 tablespoon oyster sauce
- 1/4 cup chicken broth
- 1/2 teaspoon sugar
- 2 to 3 tablespoons cooking oil
- 1 cup snow peas trimmed
- 1/4 cup julienned carrot
- 2 cloves garlic minced
- Wipe the chicken fillets with paper towels. Cut into bite-size pieces. Place in a bowl. Add a tablespoonful of soy sauce, half of the starch and all of the sesame seed oil. Mix well. Set aside.
- In a small bowl, make the sauce by stirring together the remaining soy sauce, starch, chicken broth, oyster sauce and sugar.
- Heat a tablespoonful of oil in a wok or frying pan. Stir fry the snow peas and carrot strips for half a minute. Scoop out and transfer to a plate.
- Heat more cooking oil in the wok or frying pan. Spread the chicken pieces in a single layer. Cook for two minutes then flip them over and and cook for another minute.
- Add the garlic to the chicken. Stir everything up and cook, stirring often, for another minute or two.
- Add the vegetables to the chicken.
- Stir the sauce and pour into the pan. Stir fry for another half a minute or just until the sauce is thick and coats every piece of chicken and vegetable.
- Serve the chicken snow peas stir fry with hot rice.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.