This classic Chinese-inspired stir-fry is a weeknight winner, delivering a perfect balance of tender chicken and crisp-tender vegetables. The dish features juicy chicken breasts cut into strips, paired with sweet snow peas, earthy bok choy, and aromatic daikon radish. A simple yet flavorful sauce made from soy sauce, fresh ginger, garlic, and chicken stock coats every bite, while a touch of cornstarch gives it a glossy, restaurant-quality finish. It’s quick to prepare, requiring minimal ingredients you likely already have in your pantry. Ideal for busy evenings, this meal comes together in under twenty minutes and pairs beautifully with steamed rice or noodles. The combination of textures and the savory, slightly sweet profile make it a satisfying main course that the whole family will enjoy.
Stir-Fried Chicken And Snow Peas
Description
This classic Chinese-inspired stir-fry is a weeknight winner, delivering a perfect balance of tender chicken and crisp-tender vegetables. The dish features juicy chicken breasts cut into strips, paired with sweet snow peas, earthy bok choy, and aromatic daikon radish. A simple yet flavorful sauce made from soy sauce, fresh ginger, garlic, and chicken stock coats every bite, while a touch of cornstarch gives it a glossy, restaurant-quality finish. It's quick to prepare, requiring minimal ingredients you likely already have in your pantry. Ideal for busy evenings, this meal comes together in under twenty minutes and pairs beautifully with steamed rice or noodles. The combination of textures and the savory, slightly sweet profile make it a satisfying main course that the whole family will enjoy.Ingredients
Directions
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In a medium bowl, combine soy sauce, grated ginger, and minced garlic to create the marinade base.
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Add the chicken strips to the marinade, tossing to coat evenly. Let it sit for at least 15 minutes (or up to 1 hour) to absorb the flavors.
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Reserve the remaining marinade liquid in a small bowl for later use.
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In a separate small bowl, mix the 2 tablespoons of water with the 2 tablespoons of cornstarch until smooth to create a slurry. Set aside.
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Heat the peanut oil in a wok or large skillet over high heat until shimmering.
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Add the marinated chicken to the hot wok. Stir-fry quickly, spreading it out to sear, just until the chicken loses its pink color.
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Add the diced onion and celery sticks to the wok. Stir-fry for about 1 minute until slightly softened.
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Add the snow peas, bell pepper slices (if using), and sliced daikon radish. Stir-fry for another 1-2 minutes, keeping the vegetables crisp-tender.
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Add the chopped bok choy, chicken stock, and the reserved marinade liquid to the wok.
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Allow the mixture to simmer for about 2 minutes, stirring occasionally, until the bok choy wilts slightly.
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Give the cornstarch slurry a quick stir (as it may settle) and pour it into the wok while stirring constantly.
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Continue stirring until the sauce thickens and coats the ingredients evenly, about 1 minute.
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Remove from heat. Taste and adjust seasoning with salt and freshly ground black pepper if needed.
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Serve immediately over steamed white or brown rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 1.8g9%
- Cholesterol 75mg25%
- Sodium 860mg36%
- Total Carbohydrate 12g4%
- Dietary Fiber 2.5g10%
- Sugars 2.5g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
