Chicken and Snow Peas Stir Fry

Our CSA has ended for the year, and that makes me sad. It has actually been a bit of an adjustment for me because I got out of the habit of grocery shopping every week.  I was enjoying getting a nice big box of fresh, organic veggies each week!  Unfortunately, I’m not great about canning, and I have limited freezer space, so I am back to shopping at the grocery store (or market, when I have a chance since it’s almost 45 minutes away).

At first, when the CSA ended, I discovered that we were just eating less vegetables, because I hadn’t started shopping yet. I can’t keep that up all winter, though… especially around the holidays! I need to eat well as often as I can to make up for all of the cookies and baked goods I’ll be baking (and inevitably eating).  So, last week, I started making a conscious effort to stock up on veggies at the store.  Snow peas (and snap peas) are one of my favorites, so I decided to pick up some of them for a stir fry.  It was just what I needed to get back on track!

Chicken and Snow Peas Stir Fry

(Adapted from Mongolian Beef, Cooking Light December 2009)

  • 2 tablespoons soy sauce
  • 1 teaspoon corn starch
  • 1 tablespoon brown sugar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chili garlic paste
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken tenders, cut into thin strips
  • 1-2 tablespoons ginger, minced
  • 2 large cloves garlic, minced
  • 6 ounces snow peas, trimmed
  • 1 small onion, sliced
  • 2 green onions, thinly sliced
  • Rice noodles

Prepare rice noodles according to the package directions.

Combine the soy sauce, corn starch, brown sugar, hoisin sauce, rice vinegar, and chili garlic paste in a small bowl.  Whisk until smooth.

Heat oil a large skillet over medium heat.  Add the chicken, ginger, and garlic, and stir fry until the chicken is cooked through.  Add the snow peas and sliced onion, and continue to stir fry until the vegetables are slightly tender.

Add the sauce to the skillet and continue to cook for a minute or two, until slightly thickened.

Serve immediately over rice noodles, topped with thinly sliced green onions.

Don’t forget that today is the first day of the 12 Days of Sharing to benefit Share Our Strength! Be sure to stop by In Jennie’s Kitchen for all of the details, or to peek inside the virtual cookie jar!


I will be co-hosting tomorrow, so stop by for a brand new cookie recipe (hint – it includes Nutella)!

19 Responses to Chicken and Snow Peas Stir Fry

  1. This looks way better than the crappy take out I ordered last night. I need to start grabbing for my skillet instead of the phone when I want asain food, it looks so good! Thanks for sharing this recipe.

  2. Way to get back into the spirit! That stir fry looks delicious (and light and healthy, which is much needed for the holiday season!)

  3. That stir fry looks very simple and delicious. I would really love that but I know my children will not eat the snow peas so I’ll use bok choy instead. Thanks for sharing.

  4. I was just flipping through the December Cooking Light and this recipe definitely caught my eye! I like your version as well. A stir fry is a great way to get more veggies into my diet!

  5. PS I actually made two batches, one with tofu for myself and one with chicken for my husband. It was super easy to make both side by side.

  6. Can I keep my stir-fried chicken with vegetables in my refrigerator to eat the next day? Some one told me we can’t refrigerate our stir-fried food. Please guide me. Thank you.

  7. The proportion didn’t work for me. I had to double my sauce for this amount of chiken. But overall recipe is simple and tasteful. 4 out of 5