Chicken with Snow Peas
Snow peas turn a beautiful dark green when stir-fried and provide a wonderful crunchy texture with the chicken in this dish.
Serves: 4Hands-on: 25 minutesTotal: 45 minutesDifficulty: Easy
- 1 lb. boneless, skinless chicken breasts
- 1 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
- 2 tsp. cornstarch
- 3½ Tbsp. vegetable oil, divided
- 2 slices ginger
- 8 oz. snow peas, edges trimmed
- ¼ tsp. salt
- 1 tsp. black pepper
- Cut the chicken breasts into thin strips 1½"–2" long. (Itʼs easier to do this if the chicken breasts are partially frozen.) Place the chicken strips in a bowl and add the soy sauce, oyster sauce, and cornstarch. Marinate the chicken for 20 minutes.
- Heat a wok or frying pan on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger slices. Let brown for 2–3 minutes, then remove. (This is to flavor the oil.)
- Add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken until it turns white and is nearly cooked—about 3–4 minutes. Remove the chicken from the pan.
- Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the snow peas and the salt. Stir-fry the snow peas for 2 minutes or until they turn bright green.
- Add the chicken back into the pan. Add a bit of water if the stir-fry is too dry. Season with black pepper. Stir to mix everything together and serve hot.