Easy Chicken and Snow Pea Stir-Fry (Better Than Takeout!)
There’s a certain magic that happens in a screaming hot wok or skillet. The sizzle of chicken hitting the oil, the fragrant blast of ginger, the vibrant green of perfectly crisp-tender snow peas. It’s a culinary experience that feels exciting and tastes incredibly fresh. So many of us reach for the takeout menu when we…
There’s a certain magic that happens in a screaming hot wok or skillet. The sizzle of chicken hitting the oil, the fragrant blast of ginger, the vibrant green of perfectly crisp-tender snow peas. It’s a culinary experience that feels exciting and tastes incredibly fresh. So many of us reach for the takeout menu when we crave those flavors, but I’m here to tell you a secret: you can make a stir-fry at home that is faster, fresher, and a million times more delicious. This Easy Chicken and Snow Pea Stir-Fry is my proof. It’s a complete, show-stopping meal that comes together in one pan, in about 35 minutes. We use juicy, tender chicken thighs that get a beautiful brown sear, and we toss them with crisp snow peas in the most incredible, glossy, savory-sweet sauce. The sauce is the real hero here; it coats every single piece of chicken and vegetable in a layer of pure, umami-rich flavor. This is my go-to recipe for those nights when I want a healthy, lightning-fast dinner without sacrificing an ounce of flavor. Ditch the delivery app; this is so much better.
Why This Stir-Fry Will Be Your New Weeknight Go-To!
- Faster Than Delivery: This entire, flavor-packed meal is ready from start to finish in about 35 minutes. It’s the ultimate answer to the “what’s for dinner?” dilemma.
- Incredible, Glossy Sauce: The simple, 5-ingredient stir-fry sauce is perfectly balanced, savory, and sweet. It thickens beautifully to coat everything in the pan.
- Perfect Texture Contrast: You get incredibly tender, juicy chicken thighs and wonderfully crisp-tender snow peas in every single bite. No mushy vegetables here!
- A Simple, One-Pan Wonder: After you cook your rice, the entire stir-fry comes together in a single wok or skillet, making cleanup an absolute breeze.
- Customizable and Healthy: This dish is packed with lean protein and fresh veggies. It’s a healthy, satisfying meal that you can easily adapt with your favorite vegetables.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
| Servings | 4-6 servings |
| Calories | 410 kcal per serving |
| Course | Main Course |
| Cuisine | Asian-Inspired, American |
| Method | Stir-Fry, Wok/Skillet |
Your Shopping List for Stir-Fry Success
This recipe uses a handful of key ingredients to create its signature savory-sweet flavor. Here’s what you’ll need.
→ For the Savory Stir-Fry Sauce & Marinade
- Low-Sodium Soy Sauce: 1/2 cup. The savory, umami backbone of our sauce.
- Sherry: 3 tablespoons. Dry sherry adds a wonderful, complex, aromatic flavor.
- Packed Brown Sugar: 2 tablespoons. For a touch of sweetness to balance the salty soy sauce.
- Cornstarch: 2 tablespoons. This is our secret weapon for both tenderizing the chicken and thickening the sauce.
- Fresh Ginger: 1 tablespoon, minced. For a warm, zesty, pungent kick. Fresh is a must!
→ For the Stir-Fry
- Skinless, Boneless Chicken Thighs: 1 1/2 lbs. Thighs are more flavorful and forgiving than breasts, staying incredibly juicy.
- Peanut Oil: 3 tablespoons. It has a high smoke point, which is perfect for high-heat stir-frying.
- Snow Peas: 8 oz. Look for bright green, crisp pods.
- Kosher Salt: To taste.
→ For Serving
- Cooked White Rice: The perfect fluffy bed for your stir-fry.
- Red Pepper Flakes: For a little bit of heat.
- Chopped Roasted Cashews: Optional, but they add a fantastic crunch.
Let’s Get Sizzling! Crafting Your Perfect Chicken Stir-Fry, Step-by-Step
The key to a great stir-fry is having everything prepped and ready to go before you start cooking. This is called “mise en place,” and it’s your best friend for a fast, seamless cooking process!
Phase 1: Make the Sauce & Marinate the Chicken (Time: ~15 minutes)
This first step builds flavor right into the chicken and gets our sauce ready for the finale.
- Mix the Sauce. In a small bowl, whisk together the soy sauce, sherry, brown sugar, cornstarch, and minced ginger until the cornstarch and sugar are completely dissolved.
- Marinate the Chicken. Place your cut-up chicken thighs in a large bowl. Pour about one-third of the sauce mixture over the chicken and toss with your hands until every piece is coated. Let it sit while you prep your other ingredients. Reserve the remaining two-thirds of the sauce for later.
Why it matters: This quick marinade, with its cornstarch, is a technique called “velveting.” It creates a protective layer around the chicken, keeping it incredibly moist and tender during the high-heat cooking.
Phase 2: The High-Heat Stir-Fry (Time: ~10 minutes)
Now for the fun part! Things move fast here, so stay by your stove.
- Preheat Your Skillet. Heat the peanut oil in a large cast-iron skillet or wok over high heat. You want the oil to be shimmering and almost smoking. High heat is the secret to a great stir-fry!
- Flash-Cook the Snow Peas. Add the trimmed snow peas to the hot skillet and stir-fry, tossing constantly, for just 45 seconds. They should be bright green and still very crisp. Immediately remove them to a plate and set aside.
- Sear the Chicken. Let the skillet get very hot again. Using tongs, add the marinated chicken to the pan, leaving the excess marinade behind in the bowl. Spread the chicken out in a single layer as you add it.
Critical Tip: Do Not Stir! Let the chicken sit undisturbed for a full minute. This allows it to develop a beautiful, deep brown crust on the bottom. After a minute, you can begin to stir-fry. - Cook Through. Continue to cook the chicken, tossing it occasionally, for 5 to 6 minutes, until it’s browned all over and cooked through.
Phase 3: Combine and Thicken (Time: ~2 minutes)
This is the final step where we bring everything together in that glorious, glossy sauce.
- Add the Sauce. Pour the 1/2 cup of water and the reserved marinade into the skillet with the chicken. Add the cooked snow peas back into the pan.
- Thicken and Serve. Cook over high heat, stirring and tossing everything together for just 30 seconds. The cornstarch in the sauce will cause it to thicken almost instantly into a beautiful, glossy glaze. Turn off the heat. Give it a taste and season with salt only if it needs it.
- Garnish and Devour. Serve the stir-fry immediately over a bed of fluffy white rice. Top with a sprinkle of red pepper flakes and chopped cashews, if desired.
WiseRecipes’ Top Tricks for Stir-Fry Perfection!
- High Heat is Your Best Friend: The number one rule of stir-frying is to get your pan screaming hot before you add anything. This is what gives you that signature “wok hei” flavor and ensures your ingredients fry, not steam.
- Don’t Crowd the Pan: Cook your ingredients in batches if necessary. Overcrowding the pan will drop the temperature, causing your food to steam and become soggy instead of getting a beautiful sear.
- Prep Everything First (Mise en Place): Stir-frying moves incredibly fast. Have all of your ingredients (chopped veggies, marinated chicken, sauce) ready and within arm’s reach of your stove before you even turn on the heat.
- Embrace Chicken Thighs: While chicken breast works, boneless, skinless chicken thighs are more flavorful, more affordable, and much more forgiving. They stay incredibly juicy and tender even in the high heat of a stir-fry.
- The Sauce Thickens Off the Heat: The sauce will continue to thicken as it sits for a moment after you turn off the heat. Don’t be tempted to over-reduce it on the stove, or it can become too thick and gloppy.
Creative Twists: Delicious Ways to Customize Your Stir-Fry!
- Add More Veggies: This is a perfect “clean out the fridge” meal. Broccoli florets, sliced bell peppers, mushrooms, or carrots would all be fantastic additions. Just stir-fry them in batches.
- Try a Different Protein: This marinade and sauce are amazing with thinly sliced flank steak, shrimp, or even firm tofu.
- Make it Spicy: Add a teaspoon of sriracha or a few dried red chiles to the sauce mixture for an extra kick of heat.
- Add a Citrus Burst: A squeeze of fresh lime juice over the finished dish will brighten up all the flavors beautifully.
- Garnish with Fresh Herbs: A sprinkle of fresh, chopped cilantro or sliced scallions at the end adds a wonderful freshness.
- Use a Different Nut: Toasted peanuts or almonds would be a delicious swap for the cashews.
- Add Water Chestnuts: For a classic stir-fry crunch, toss in a small can of sliced water chestnuts along with the snow peas.
Easy Chicken and Snow Pea Stir-Fry
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, sherry, brown sugar, cornstarch, and ginger.
- Pour about a third of this mixture over the chicken in a large bowl and toss to coat. Set aside the remaining liquid.
- Heat the peanut oil in a large cast-iron skillet or wok over high heat until shimmering. Add the snow peas and stir-fry for 45 seconds. Remove to a plate.
- Let the skillet get very hot again. Using tongs, add the chicken to the pan in a single layer, leaving excess marinade behind. Do not stir for 1 minute to allow the chicken to brown.
- Flip the chicken and cook through, tossing occasionally, for 5 to 6 minutes more.
- Add 1/2 cup water, the reserved marinade, and the cooked snow peas to the skillet. Cook over high heat, stirring constantly, for 30 seconds as the sauce thickens.
- Turn off the heat. Season with salt only if it needs it. Serve immediately over rice and top with red pepper flakes and cashews, if desired.
Notes
Keep It Fresh! Storing Your Delicious Stir-Fry
Stir-fry is at its absolute best when eaten fresh, but leftovers are still delicious!
Refrigerator Storage
Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. The snow peas will lose some of their crispness upon reheating, but the flavor will still be fantastic. Store it separately from the rice if possible.
Reheating
The best way to reheat stir-fry is in a hot skillet with a tiny splash of water or oil. Stir-fry for just a minute or two until it’s warmed through. You can also use the microwave, but the texture will be softer.
FAQs: Your Chicken Stir-Fry Questions, Answered!
Can I use chicken breast instead of thighs?
Yes, you can. The “velveting” marinade with cornstarch is especially important if you use chicken breast, as it will help keep the leaner meat from drying out. Be careful not to overcook it.
What’s a good substitute for sherry?
If you don’t have dry sherry, you can substitute it with dry white wine (like Sauvignon Blanc), Shaoxing wine, or even chicken broth with a tiny splash of rice vinegar for some acidity.
How do I make this recipe gluten-free?
To make this gluten-free, simply substitute the soy sauce with a gluten-free tamari or coconut aminos. Also, double-check that your sherry is gluten-free, as some brands can have additives.
Why is peanut oil recommended for stir-frying?
Peanut oil has a very high smoke point, which means it can get screaming hot without burning. This makes it ideal for the high-heat cooking required for a proper stir-fry. If you don’t have it, other high-smoke-point oils like canola, grapeseed, or avocado oil are great substitutes.
This Easy Chicken and Snow Pea Stir-Fry is a true weeknight champion. It’s a vibrant, healthy, and incredibly flavorful meal that proves you can have a dinner that’s better than takeout, right in your own kitchen, in less time than it takes to decide on a delivery order. I hope this recipe brings a little sizzle and a lot of flavor to your dinner table. Let me know what you think in the comments below!
