(Sugar Snap Pea Chicken Stir Fry recipe can be found in the cookbook Cooking from the Farmers’ Market by Williams Sonoma.)
Step by Step Instructions:
Sugar Snap Pea Chicken Stir Fry will be on the table in no time. Here’s what you’ll need: Peanut Oil, Baking Soda, Oyster Sauce, Cornstarch, Salt, Soy Sauce (low-sodium), 1 lb. of boneless, skinless Chicken Breasts, about 3/4 lb of Sugar Snap Peas, and White Rice (to cook for serving).
The first thing you’ll do for this Sugar Snap Pea Chicken Stir Fry is get the chicken ready and marinated. Start off by slicing the chicken breasts into thin strips cutting across the breast so your strips are shorter.
Transfer the chicken to a dish and add 1 1/2 tablespoons of peanut oil to the dish along with 1 teaspoon of baking soda and 2 teaspoons of cornstarch.
Mix until the chicken is well coated. I found using my hands worked well, but tongs are another great way to mix everything together.
Cover the dish with plastic wrap. Refrigerate for about an hour.
Go ahead and get your rice cooking while the chicken marinates. Cook it using your favorite method. I just boil the water, add the chicken and a little olive oil and simmer for about 18-20 minutes until the water is absorbed, and let it stand until I”m ready.
You’ll remove the chicken from the fridge about 15 minutes before you’re ready to start cooking so it can come a bit more to room temperature.
Now it’s time to prep your sugar snap peas. Here is one, and you’ll see the little “tail” on the right side of this sugar snap pea. Grab that end and pull it all the way down the length of the pea.
Here you’ll see what it looks like when you pull that string. It’s a fast process, so remove the string from all of the peas.
Then cut each pea in half length-wise on a diagonal. I found that if you cut a pretty deep diagonal, that it’s a bit prettier when you plate it as you can see more of the peas. Remember these peas are fully edible.
Toss all of the peas in a bowl once they are cleaned and cut in half until you’re ready for them.
Time to cook the Sugar Snap Pea Chicken Stir Fry! Using a wok or large, nonstick skillet, heat it over high heat. Then add your remaining 2 tablespoons of peanut oil to the pan.
Once the oil is hot, carefully add the chicken to the pan in a single layer and let it cook for 1 minute without stirring.
Then stir for about 1-2 minutes until the chicken is pretty much cooked all the way through. The strips are thin, so it won’t take long.
Then add a tablespoon of oyster sauce to the chicken. Stir it around and cook another 30 seconds or so.
Once the chicken is cooked, transfer it to a bowl.
Then add the peas to the hot pan and stir frequently for 1-2 minutes. I was looking for my peas to start to get a little brown on the outside. But be sure not to overcook your peas as you still want them to have a bit of a crunch.
Then add the chicken back to the pan and stir everything for another 30-60 seconds.
Transfer the Sugar Snap Pea Chicken Stir Fry to a serving platter. Eat right away serving it with some of your cooked rice and a drizzle of soy sauce. Enjoy and happy stir-frying!!
- 1 lb. boneless, skinless Chicken Breasts (cut crosswise into thin strips)
- 3½ T. Peanut Oil
- 1 t. Baking Soda
- 2 t. Cornstarch
- 1 T. Oyster Sauce
- ¾ lb (375 g) Sugar Snap Peas, cut in half crosswise on the diagonal
- White Rice, cooked (for serving)
- Soy Sauce (for serving)
- Start off by slicing the chicken into thin strips crosswise. Then toss it with 1½ tablespoons of peanut oil, 1 teaspoon of baking soda, and 2 teaspoons of cornstarch. Cover the dish and refrigerate for an hour.
- While the chicken marinates (with about 10-20 minutes left), cook your rice using your favorite method. When it’s done, set it aside until you’re ready for it.
- Remove the chicken from the fridge about 15 minutes before you’re ready to cook it.
- The only prep to do is to remove the stem and pull the string that runs down the side from the peas. Then slice each sugar snap pea in half on a diagonal.
- When you’re ready to cook, heat a wok or large non-stick skillet over high heat. Add 2 tablespoons of peanut oil to the pan. Once it’s hot, add the chicken to the pan in a single layer. Let the chicken cook without moving it for a minute. Then sauté in the pan for another 1-2 minutes until the chicken is cooked. Add 1 tablespoon of oyster sauce to the chicken, stir it around for another 30 seconds. Then remove the cooked chicken from the pan.
- Add the peas to the hot pan and sauté for about 1-2 minutes. I looked for it to get a bit brown on the outside, but don’t overcook as you want the peas to still be bright and fresh tasting. Add the chicken back to the pan and sauté for another 30 seconds and serve it up right away. Top rice with the stir fry, add some soy sauce over the top and enjoy!