Stirfried Chicken with Snow Peas


Here’s another simple recipe, great for nights when you only have 30 minutes to get dinner on the table. While the rice is cooking, get these ready:

3-4 Boneless, skinless chicken breasts cut up for stirfry
1 tablespoon light soy sauce
1 tablespoon rice vinegar
2 tablespoons of canola oil
3 cloves of garlic, minced
1 onion, sliced
1 teaspoon minced fresh ginger
1 tablespoon of Oyster Sauce
1 lb. of chinese snow peas, ends removed
Salt & Pepper to taste
1 teaspoon cornstarch dissolved in 1/4/c water

In a bowl, mix the chicken pieces with 1 tablespoon of light soy sauce and 1 tablespoon of rice vinegar. Let marinate while you fix the rest of the ingredients. Heat your wok or pot to high heat, or until the oil is just at the smoking point. Add the ginger and garlic and sautee until fragrant. Add the onions, and stir, then add the chicken mixture, including the marinade. Stir fry until the chicken changes to a whitish color. Add the oyster sauce and snow peas, and stir just until the snow peas change to a bright green color. Add salt and pepper to taste and the cornstarch mixture to thicken any liquid rendered, and you’re done! Dinner in 30 minutes.

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2 comments on “Stirfried Chicken with Snow Peas
  1. drstel says:

    husband’s favorite kind of ulam(entree)!

  2. ting-aling says:

    S-A-R-A-P

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