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

Chicken and Sugar Snap Pea Stir-Fry


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
1 Tbsp oyster sauce
3/4 lb sugar snap peas, halved crosswise on the diagonal
cooked white rice, for serving
soy sauce, for serving


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.

*Note: Amazon links are affiliates
  Pin It


  1. 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. 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. Starring this one! Looks divine!

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

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

  6. this looks so fresh & delicious. beautiful picture too!

  7. This is such a satisfying meal. I want!

  8. 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.

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

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

  11. Pingback: Chicken and Sugar Snap Pea Stir-Fry « Mancktastic!

Leave a Reply

Your email address will not be published. Required fields are marked *