Chicken and Sugar Snap Pea Stir-Fry

Chicken and Sugar Snap Pea Stir-Fry

I have been waiting for months to make this recipe. I found it in Cooking From the Farmer’s Market (and yes, that is still my current favorite cookbook!) last Winter and have been waiting for Spring/Summer to try it! My mom was visiting this past weekend and since she likes stir-fry as much as I do, that seemed like the perfect time to try it. And let me tell you, this will make it into our regular rotation. The snap peas are so sweet and they stay nice and crisp, adding a great crunch to the dish. The chicken is flavored with the peanut oil and oyster sauce and tastes great. (Side note: this was my first time using oyster sauce and it turns out it is actually made from oysters. I’m not sure why this surprised me, but it did make me a little nervous. Thankfully the end result tasted nothing like oysters). In short, this meal takes about 15 minutes of hands on time, is fresh and flavorful, and reheats wonderfully. It’s definitely a keeper!

Chicken and Sugar Snap Pea Stir-Fry

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Chicken and Sugar Snap Pea Stir-Fry

Ingredients:

1 lb skinless, boneless chicken breast halves, cut crosswise into thin strips
3 1/2 Tbsp peanut oil
1 tsp baking soda
2 tsp cornstarch
salt
1 Tbsp oyster sauce
3/4 lb sugar snap peas, halved crosswise on the diagonal
cooked white rice, for serving
soy sauce, for serving

Directions:

In a bowl, toss the chicken strips with 1 1/2 Tbsp of the peanut oil, the baking soda, and the cornstarch. Cover and let marinate in the refrigerator for 1 hour. Remove from the refrigerator 15 minutes before cooking.

Heat a wok or large frying pan over high heat. Add the remaining 2 Tbsp oil. When it is hot, add the chicken, and turn the heat down to medium-high. Spread the chicken out as much as possible, season with salt, and sear for 1 minute without stirring. Then stir until opaque throughout, 2-3 minutes. Stir in the oyster sauce and cook for 30 seconds. Transfer to a bowl and set aside.

Return the wok to high heat, add the peas, and stir-fry until crisp-tender, about 1 minute. Stir in the chicken and stir-fry for 30 seconds. Transfer to a platter and serve right away with rice and soy sauce.

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14 Responses to “Chicken and Sugar Snap Pea Stir-Fry”

  1. 1

    Chung-Ah | Damn Delicious — June 21, 2012 @ 11:44 pm

    I absolutely love stir-frys too! And the simplicity of this is so great.

    And who knew that oyster sauce was really made of oysters? I thought that’s just what they called it.

  2. 2

    laura — June 22, 2012 @ 7:10 am

    Your Mom and I were JUST talking about this last night! I’m hoping to get some sugar snap peas in our csa specifically for this recipe. :) Hope you’re doing well, Megan!

  3. 3

    Blog is the New Black — June 22, 2012 @ 7:52 am

    Starring this one! Looks divine!

  4. 4

    Erin @ Dinners, Dishes, and Desserts — June 22, 2012 @ 10:45 am

    This looks wonderful. I love the color from the snap peas. Great stir fry!

  5. 5

    Jessica@AKitchenAddiction — June 22, 2012 @ 11:38 am

    Sounds great! Love how quick and easy it is to prepare!

  6. 6

    Sarah K. @ The Pajama Chef — June 22, 2012 @ 12:10 pm

    this looks so fresh & delicious. beautiful picture too!

  7. 7

    Sommer@ASpicyPerspective — June 23, 2012 @ 1:08 am

    This is such a satisfying meal. I want!

  8. 8

    Jeanette — June 27, 2012 @ 6:46 pm

    We made this for dinner tonight and my daughter’s mouth about hit the floor at how pretty it looked. I had to take a picture, it looked so nice. This meal was DELICIOUS and definitely going into our dinner rotation.

    • megan replied: — June 29th, 2012 @ 5:23 pm

      I’m so glad you liked it! It’s so simple, but so good! :)

  9. 9

    Samantha — July 14, 2012 @ 8:06 pm

    Thisblooks really good but my daughter is allergic to peanuts. Would using a different oil work?

    • megan replied: — July 15th, 2012 @ 10:11 pm

      You could use a different oil, but it might be lacking something in flavor. I’m pretty sure a lot of the flavor came from the peanut oil. But another oil would certainly work fine, you might just want to play around with the seasonings.

  10. 10

    Colleen — August 12, 2012 @ 7:49 pm

    @Samantha – can she have sesame seeds? Sesame oil would be a great, flavorful substitute.

    • megan replied: — August 14th, 2012 @ 7:42 am

      great idea, thank you for chiming in! :)

  11. 11

    Chicken and Sugar Snap Pea Stir-Fry « Mancktastic! — January 8, 2013 @ 2:11 pm

    [...] for one happy Emily belly. This Chicken and Sugar Snap Pea Stir-Fry is based on a recipe from What Megan’s Making, with a few changes to incorporate the sauce and use my favorite, sesame oil!  The chicken [...]

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