Stir-Fried Snowpeas with Chinese-Flavoured Chicken

By Dixie Elliott

Stir-Fried Snowpeas with Chinese-Flavoured Chicken

Stir-Fried Snowpeas with Chinese-Flavoured Chicken. This dish packs a flavour punch, with its crunchy snow peas and spicy Chinese-inspired sauce. Vegetarians can try substituting the chicken that sits atop the dish with tofu.


Serves 4

1/3 cup soy sauce

2 tbsp honey

1 tbsp sesame oil

2 tsp cornflour

2 chicken breast fillets

1 tbsp vegetable oil

3 spring onions, thinly sliced

2 garlic cloves, crushed

3cm piece ginger, peeled, grated

1 long red chilli, deseeded, finely sliced

150g snow peas, trimmed, halved lengthways

150g sugar snap peas, trimmed

1 red capsicum, deseeded, quartered, cut into thin strips

1/3 cup oyster sauce

pea tendrils, to serve


1 Combine soy, honey, 2 tsp sesame oil and cornflour in a ceramic bowl. Add chicken breasts and stir until well combined. Stand for 1 hour.

2 Preheat oven to 180ºC. Heat 2 tsp of vegetable oil in a non-stick frying pan over a medium-high heat. When hot add chicken breast and cook for 2 minutes on each side or until golden. Transfer pan to oven and cook for 10 minutes or until chicken is cooked through. Transfer to a plate and cover.

3 Heat a wok over high heat. When hot, add remaining vegetable oil and swirl around wok. Add onion and stir-fry for 2 minutes or until softened. Add garlic, ginger and chilli. Cook for 1 minute. Add snow peas, sugar snap peas and capsicum. Cook for 1 minute. Add 2 tbsp of water, cover and cook for 2 minutes or until  tender. Add oyster sauce and remaining sesame oil. Toss until heated through.

4 Transfer vegetables to serving plates. Slice chicken and place on top of vegetables. Top with tendrils and serve.



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