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Chicken and Snow Peas

Chicken and Snow Peas

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
REBECCAROD

REBECCAROD

A simple,tasty, and quick version of a popular Chinese Style recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
  2. Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
  3. Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

onealexis
13

onealexis

1/11/2010

Great and easy recipe. I added fresh carrots from our garden (as shown in the picture) and a whole onion cut in long slices. I also added white pepper which gave it a little more bit and I used wok oil instead of the vegetable oil. It was delicious! We served it with crispy noodles.

pickledshoe
10

pickledshoe

11/6/2009

This was just like the chinese food that I love to get at the restaurants. The only thing I would do is to double the sauce because its so good!

kstrange25
9

kstrange25

11/19/2010

This was great! I made it the same way as the recipe except I added a few more ingredients. Like others I included carrots, onion, and celery into what was already there, about a half a cup of each for one serving. When making the mixture I put in a little oyster sauce. I found that rounded out the flavor a bit. I also added salt and pepper to the chicken before cooking. To finish I used sesame seed oil instead of vegetable. The sesame flavor was enough with the oil that I felt I didn't need the sesame seeds. Very good, I will be making it again soon!

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