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Chicken and Snow Peas


Total Time: 30 min (Prep 15 min; Cook 15 min)

Yield: 6 servings




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 1/2 cups sliced fresh mushrooms

2 (8 ounce) cans sliced water chestnuts, drained

3 cups snow peas

1 tablespoon sesame seeds



Chicken and Snow Peas


1.Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.


2.Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.


3.Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.