Chicken snow peas and Mushroom Stir Fry

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Chicken snow peas and Mushroom Stir Fry recipes — vegetables and chicken breast strips sauteed with fresh ginger and a touch of soy sauce for a quick weeknight meal.

Chicken snow peas and Mushroom Stir Fry

Combine soy sauce, water and cornstarch in a small bowl, mix and set aside.
Season chicken lightly with salt. Heat a large wok over high heat.
When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-5 minutes.
With a slotted spoon, remove the chicken and set aside.
Add the remaining oil to the wok; add the garlic and ginger, stir for 30 seconds. Add the snow peas, mushrooms and carrots, stirring over medium-high heat until tender-crisp, about 3-5 minutes.
Return the chicken to the wok, add the soy sauce, oyster sauce, mix well and cook another one minute.
garnish with the shredded green onion.

Chicken snow peas and Mushroom Stir Fry

Chicken snow peas and Mushroom Stir Fry recipes

easy one-pan chicken stir-fry skillet is packed with tons of pretty veggies and fresh ginger with a homemade Asian sauce makes it so flavorful!

Chicken snow peas and Mushroom Stir Fry

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Chicken snow peas and Mushroom Stir Fry
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Chicken snow peas and Mushroom Stir Fry

vegetables and chicken breast strips sauteed with fresh ginger and a touch of soy sauce for a quick weeknight meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: Chicken snow peas and Mushroom Stir Fry
Servings: 4
Calories: 252kcal
Author: Luda huang

Ingredients

  • 1 tbsp low sodium soy sauce
  • 2 tbsp water
  • 4 oz mushrooms sliced
  • 1 teaspoon minced garlic
  • 1 tablespoon oyster sauce
  • 1 lb skinless boneless chicken breast, sliced thin
  • salt to taste
  • 2 tablespoons vegetable oil
  • 2 tsp fresh garlic minced
  • 1 tsp fresh ginger grated
  • 1 cup snow peas trimmed
  • 1 cup carrots sliced diagonally
  • scallions for garnish

Instructions

  • Combine soy sauce, water and cornstarch in a small bowl, mix and set aside.
  • Season chicken lightly with salt. Heat a large wok over high heat.
  • When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-5 minutes.
  • With a slotted spoon, remove the chicken and set aside.
  • Add the remaining oil to the wok; add the garlic and ginger, stir for 30 seconds. Add the snow peas, mushrooms and carrots, stirring over medium-high heat until tender-crisp, about 3-5 minutes.
  • Return the chicken to the wok, add the soy sauce, oyster sauce, mix well and cook another one minute.
  • garnish with the shredded green onion.

Nutrition

Calories: 252kcal | Carbohydrates: 11g | Protein: 25g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 383mg | Potassium: 559mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5650IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 2mg
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