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Fresh Asian flavors shine through in this delicious stir-fry recipe. Try serving with Basmati, Jasmine or medium-grain Calrose rice.

Chicken and Snow Peas Stir Fry

  • Serving Size: Serves 4
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Intermediate
  • Course: Entrée
Ingredient Description:
1 whole boneless chicken breast, cut in 1/2" cubes
1/3 cup chicken stock
2 teaspoons cornstarch
4 scallions, chopped
1 red bell pepper, sliced in thin strips
1 cup mushrooms, sliced
2 cups snow peas, stems and strings removed
peanut oil

2 tablespoons sherry
1 tablespoon sesame seed oil
1 fresh ginger root, minced
1 garlic clove, minced
1 tablespoon soy sauce
fresh ground black pepper to taste

  1. Combine sherry, sesame seed oil, ginger root, garlic, soy sauce, and pepper in a glass bowl.  Add chicken and stir to coat thoroughly.  Cover and marinate chicken for at least 2 hours before stir-frying.  For best results, marinate 6 to 8 hours.  Pour off marinade liquid before stir-frying.
  2. Combine cornstarch with chicken stock. Whisk thoroughly in a bowl or shake together in a small glass jar until cornstarch is dissolved.
  3. Preheat your Calphalon stir-fry pan on medium to medium-high heat.  When the rim of the pan is hot-to-the-touch, add oil and heat for another minute.  Add scallions and stir-fry for ½ minute.  Add red bell peppers and stir-fry for 1 minute.  Add mushrooms and stir-fry for 1 minute more.  Remove vegetables from pan and set aside in a large bowl.  Add 1-1/2 teaspoons of oil to pan, heat, add snow peas and stir-fry for 2 minutes.  Set aside with other vegetables.  Add 1 tablespoon of oil to pan, heat, add chicken and stir-fry 5 minutes or until chicken is cooked through.  Put vegetables back in stir-fry; add the chicken stock and cornstarch mixture.  Bring sauce to a boil, stir all ingredients together and heat through. Season to taste with soy sauce and black pepper.  
  4. Serve immediately over rice.  Garnish with sliced almonds if desired.