Best 6 Chicken And Snow Pea Stir Fry Recipes

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Indulge in a symphony of flavors with our tantalizing Chicken and Snow Pea Stir-Fry. This delectable dish, brimming with vibrant colors and textures, is a culinary journey that will transport your taste buds to the bustling streets of Asia. The tender chicken, marinated in a savory blend of soy sauce, ginger, garlic, and sesame oil, is stir-fried to perfection, achieving a harmonious balance between crispy edges and succulent interiors. Fresh snow peas, with their crisp texture and slightly sweet flavor, add a refreshing crunch to the dish, while a medley of colorful bell peppers and aromatic onions contribute sweetness, depth, and a vibrant visual appeal. Topped with a flavorful sauce that brings together the savory, sweet, and slightly tangy elements of this stir-fry, each bite promises an explosion of taste. Get ready to embark on a culinary adventure with our easy-to-follow recipe, which includes variations for a vegetarian version and a spicy Szechuan-style stir-fry. Discover the secrets to creating this authentic dish in the comfort of your own kitchen and relish the vibrant flavors of Asia.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND SNOW PEAS



Chicken and Snow Peas image

A simple,tasty, and quick version of a popular Chinese Style recipe.

Provided by REBECCAROD

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 6

Number Of Ingredients 11

1 cup chicken broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon ground ginger
2 tablespoons vegetable oil
4 large skinless, boneless chicken breast halves, cubed
2 cloves garlic, minced
1 ½ cups sliced fresh mushrooms
2 (8 ounce) cans sliced water chestnuts, drained
3 cups snow peas
1 tablespoon sesame seeds

Steps:

  • Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
  • Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
  • Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g

SIMPLE CHICKEN AND SNOW PEA STIR-FRY



Simple Chicken and Snow Pea Stir-Fry image

This Simple Chicken and Snow Pea Stir-Fry is the answer to a quick-fix dinner meal. Packed with crunchy veggies and an authentic tasting Chinese savory sauce, this meal is the perfect substitute for takeout.

Provided by Cathy

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 cup low-sodium chicken broth
1 cup dry sherry
1/2 cup low-sodium soy sauce
2 tbsps cornstarch
1 tbsp chili garlic sauce
2 lbs skinless, boneless chicken thighs (fat trimmed) or skinless, boneless chicken breast cut into 1" cubes
1/4 cup peanut oil or vegetable oil
10 oz button, cremini or shiitake mushrooms, stems discarded, sliced
8 oz snow peas
1 tbsp minced fresh garlic
1 tbsp ginger paste

Steps:

  • In a large bowl, whisk together chicken broth, sherry, soy sauce, cornstarch and chili garlic sauce. Add chicken and marinate for ten minutes.
  • Heat oil in a large, heavy bottomed skillet over high heat. Add chicken, reserving marinade. Stir-fry chicken until cooked through, about five minutes; transfer chicken to a plate.
  • Add mushrooms and peas to the skillet; stir fry about three minutes. Add garlic and ginger; stir-fry about one minute. Return chicken to the skillet and stir in reserved marinade, scraping up any brown bits. Simmer until sauce thickens, about three-four minutes.
  • Serve with rice.

Nutrition Facts : Calories 505 kcal, Carbohydrate 8.1 g, Protein 49.6 g, Fat 16.2 g, SaturatedFat 3.1 g, Cholesterol 1.2 mg, Sodium 1549 mg, Fiber 2.1 g, Sugar 3.6 g, UnsaturatedFat 6.1 g, ServingSize 1 serving

CHICKEN WITH SNOW PEAS STIR-FRY



Chicken with Snow Peas Stir-fry image

Edible pea pods are a delicious crunchy and tender vegetable great for a side or even a main dish and this easy-to-make chicken with snow peas stir-fry is no exception!

Provided by Bill

Categories     Chicken and Poultry

Time 15m

Number Of Ingredients 16

1 teaspoon cornstarch
1 teaspoon light soy sauce
1 teaspoon oil
2 chicken breasts (12 ounces) ((sliced into strips))
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
1 teaspoon oyster sauce
1/2 teaspoon sesame oil
½ teaspoon salt
Fresh ground white pepper
1/8 teaspoon sugar

Steps:

  • Mix the cornstarch, light soy sauce, and oil in a bowl for the marinade. And add toss in the chicken. Set aside. Mix 1/3 cup of hot water or chicken stock with cornstarch into a slurry and set aside. If you like more sauce for the rice, increase your hot water/stock and add more salt or soy sauce to taste.
  • Heat the wok over high heat until smoking, add a tablespoon of oil to coat the wok and spread the chicken around evenly. Let the chicken sear (don't move the pieces) for about 60 seconds until browned on one side. If the wok is heated properly, the chicken should not stick. Next, give the chicken a quick stir and add the minced garlic and snow peas. Add the shaoxing wine around the rim of the wok to deglaze and stir everything together using a bottom to top folding motion for about 30 seconds.
  • Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now. Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, about 15 seconds.
  • Stir up your slurry mix (the water and starch has probably separated by now) and add to the wok. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. All of the pea pods should be bright green by now. Don't overcook or you precious pea pods will become limp and turn yellow!
  • Plate and serve immediately with steamed rice.

Nutrition Facts : Calories 247 kcal, Carbohydrate 13 g, Protein 28 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 807 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHICKEN AND SNOW PEA STIR-FRY



Chicken and Snow Pea Stir-Fry image

This is my favourite stir-fry recipe from one of my Australian Weight Watchers cookbooks called Recipe Collection 2003

Provided by Diana McNaughton

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 small chicken breast fillets, no skin sliced
2 1/2 teaspoons Chinese five spice powder
1 tablespoon fresh ginger, shredded
1 tablespoon sesame seeds
6 shallots, chopped
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons hoisin sauce
500 g snow peas, trimmed

Steps:

  • Roll chicken in five-spice powder, coat a pan with cooking spray and cook chicken until browned, Remove from pan. Recoat the pan and add ginger, sesame seeds and shallots.
  • Stir-fry for 2-3 minutes, add the combined soy, honey and hoisin sauces, then add the snow peas cook until peas are bright green and tender-crisp.
  • Return the chicken to the pan and cook until heated through.
  • Serve with noodles or rice.

Nutrition Facts : Calories 143.1, Fat 1.7, SaturatedFat 0.3, Cholesterol 0.2, Sodium 641.4, Carbohydrate 27.9, Fiber 3.9, Sugar 16, Protein 5.9

SESAME CHICKEN WITH SNOW PEAS



Sesame Chicken with Snow Peas image

Skip the take-out and make your own version of this popular sweet-and-savory Chinese-American dish. We've lightened our version up by giving the chicken a quick marinade in soy and honey instead of coating and deep-frying it as most restaurants do. Steamed snow peas and brown rice round out the meal.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 16

5 tablespoons low-sodium soy sauce
4 teaspoons toasted sesame oil
2 teaspoons honey
1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
6 teaspoons canola oil
2 scallions, thinly sliced
1 tablespoon grated peeled ginger
3 cloves garlic, minced
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar
3 to 4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
4 cups snow peas, trimmed
Cooked brown rice, for serving (optional)
2 tablespoons toasted sesame seeds

Steps:

  • Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes.
  • Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
  • Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
  • Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
  • Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

SNOW PEA, CHICKEN AND ALMOND STIR-FRY



Snow Pea, Chicken and Almond Stir-Fry image

This is originally from Good Taste magazine. I'm yet to try this, but it looks incredibly yummy and i decided to post it so i can add it to my cookbook!

Provided by Hayley_11

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

6 about 800g chicken thigh fillets, thinly sliced
1 red onion, cut into thick wedges
3 cm fresh ginger, peeled, thinly sliced
2 garlic cloves, crushed
2 teaspoons sesame oil
1 teaspoon Chinese five spice powder
1 tablespoon peanut oil
1 (100 g) packet blanched almonds
150 g snow peas, trimmed
1 (125 g) punnet baby corn, halved diagonally
2 tablespoons oyster sauce
2 tablespoons ketjap manis
steamed rice, to serve
1/2 cup fresh coriander leaves

Steps:

  • Combine the ginger, garlic, sesame oil and Chinese five spice together in a large bowl. Add the chicken and onion and allow it to marinate for atleast 15 minutes.
  • Heat half a teaspoon of peanut oil in a hot wok and add the almonds, cooking until lightly toasted. When done, remove them from the pan and set aside.
  • Add 1/4 of the chicken mix to the wok, frying until nice and golden. When done remove from the wok and set aside. Repeat with the remaining batches.
  • Heating the remaining peanut oil, add the snowpeas and baby corn to the wok and stirfry until done to your liking. Add in the cooked chicken mixture, along with the oyster sauce and ketchap manis. Stirfry until the sauce thickens (this should take a minute or so).
  • Serve on a bed of rice, topped with corriander.

Nutrition Facts : Calories 371.1, Fat 22.7, SaturatedFat 3, Cholesterol 85.9, Sodium 348.4, Carbohydrate 16.4, Fiber 4.5, Sugar 4.5, Protein 27.9

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and prevent any scrambling during the cooking process.
  • Use a large skillet or wok: This will help you avoid overcrowding the pan, which can lead to uneven cooking.
  • Heat your pan over high heat: This will help to sear the chicken and vegetables and create a nice caramelized flavor.
  • Don't overcrowd the pan: If you add too much food to the pan at once, it will not cook evenly. Cook the chicken and vegetables in batches if necessary.
  • Stir-fry constantly: This will help to prevent the food from burning and ensure that it cooks evenly.
  • Add the sauce at the end: This will help to prevent the sauce from burning and will also allow the flavors to meld together.
  • Serve immediately: Stir-fries are best served hot and fresh out of the pan.

Conclusion:

Stir-fries are a quick, easy, and delicious way to get a healthy meal on the table. They are also a great way to use up leftover chicken and vegetables. With a little planning and preparation, you can create a delicious stir-fry that the whole family will enjoy.

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