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Stir-Fried Ginger Chicken with Snow Peas
This is a clean, uncomplicated stir-fry made with easy-to-source ingredients. If you have garlic, it’s a worthwhile addition to the ginger. Make sure to stir the sauce mixture before adding it to the pan; the cornstarch will separate to the bottom. And bring it to a full simmer in order to thicken the cornstarch. Serve with steamed jasmine rice.
4
Servings
30 minutes
Ingredients
-
2
tablespoons oyster sauce
-
2
tablespoons soy sauce
Directions
-
01In a small bowl, whisk together 1 tablespoon water, the oyster and soy sauces, cornstarch and ¼ teaspoon each salt and pepper. In a 12- to 14-inch wok or a 12-inch nonstick skillet over medium, heat 2 tablespoons oil until shimmering. Add the chicken and cook, stirring occasionally, until opaque throughout, 3 to 4 minutes; transfer to a plate. To the now-empty pan over medium-high, add the remaining 1 tablespoon oil and the ginger. Cook, stirring, until fragrant, about 30 seconds. Add the peas and cook, stirring, until they deepen in color, about 2 minutes. Stir in the chicken and accumulated juices. Whisk the sauce mixture to recombine, then stir into the pea-chicken mixture. Cook, stirring, until the sauce is simmering and glossy, about 2 minutes.
Reviews
September 3, 2025
Easy and tasty
Made on a whim one week night. Everything came together very quickly and easily and tasted great. I used both ginger and garlic. Will definitely make again.
November 1, 2025
Easy dish
This is a great “base” if you will. I seasoned the chicken well and cooked in batches. We did the peas and then combined the chicken. I doubled the sauce and used more ginger/garlic than what was called for. I threw in some chili flakes as well. To serve the meal we had siracha, pickled sushi ginger, a sweet sticky soy sauce and the toasted sesame seeds as toppings. All over jasmine rice. The only reason for 4 stars is because as is recipe is slightly plain. It’s what you make of it that matters.
August 24, 2025
Just OK
I was looking forward to making this because it looks delicious and I had everything on hand already. I made it as directed using both ginger and garlic and garnished it with chili crunch and scallions served with jasmine rice. It was ok, but it was missing something that I can't figure out. Hopefully another commenter will. As is, it's nothing I would bother making again.
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