Chicken & Sugar Snap Pea Stir-Fry

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Chicken & Sugar Snap Pea Stir-Fry

Plump, shiny sugar snap peas are perfect for stir-frying, because they cook quickly and still maintain a slight crunch. Here, they pair with thinly sliced chicken and Asian flavors for a delicious weeknight meal that comes together in minutes.


Chicken & Sugar Snap Pea Stir-Fry


1 lb. (500 g.) skinless, boneless chicken breast halves, cut crosswise into thin strips

3 1/2 Tbs. peanut oil

1 tsp. baking soda

2 tsp. cornstarch


1 Tbs. oyster sauce

3/4 lb. (375 g.) 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 tablespoons 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 tablespoons oil. When it is hot, add the chicken, spreading it out as much as possible. Season with salt and sear for 1 minutes 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 tender-crisp, 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. Serves 4.

25 comments about “Chicken & Sugar Snap Pea Stir-Fry

  1. Olivia Ware

    Hi Erin and Bill, sorry for the inconvenience! We are working on adding Pinterest capability to our blog, so please stay tuned. Thanks for reading!

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  10. Michael E.

    This was actually really delicious. I had never thought to add baking soda to my chicken before stir-frying it. It really did something magical! I did make a few adjustments though. I added I tsp of soy sauce and 1/2 tbsp of sriracha sauce to the chicken while marinating. After the chicken and oyster sauce was cooked and removed, I added 1 tsp of sesame oil to the wok and stir-fried 2 gloves of minced garlic and the whites of 4 green onions, minced. I then sprinkled in some chili flakes, and added the snap peas along with 1 tablespoon of cold water. After reintroducing the chicken I added 1/2 tbsp of soy sauce before serving.

    This recipe was delicious, but my roommate doesn’t like snap peas because of the “strings”, so I want to try this with snow peas. Any insight on that?

    1. Lynda

      Michael, you are a wizard! I followed your suggestions almost completely (omitted the chili flakes because we are not heat-lovers and the sriracha seemed sufficient). Your modifications transformed what might have been a dull dish into a real standout. I made another substitution that you might want to try. It is green-bean season in our garden and I had lots of Chinese long-beans plus some regular green beans, so I used them in place of the sugar snaps. They did require a longer cook time and a little more water to steam to crisp-tender, also needed about a tablespoon of sugar (compensation for the sugar peas natural sweetness) and a good sprinkle of salt. We added more soy sauce at the end. Fantastic! We will be doing this again and again.

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  13. Tiffany

    Made this for myself (the article came up via Buzzfeed) and loved it! Simple and quick! Too bad my mom won’t stop eating it. Thank you!

  14. Ria

    Made this last night. Cannot stop picking at this delicious stir-fry. I’m completely obsessed with the chicken in this recipe.

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  21. Irma

    Made this today, and am absolutely in love with the recipe. It’s been a while since I have made myself anything this good! Going to eat the leftovers tomorrow and can;t wait already! x


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