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Stir-Fried Chicken and Snow Peas with Ginger and Honey
This stir-fry is our riff on a recipe from “Simple Chinese Cooking” by Australian chef Kylie Kwong. We love her match of syrupy honey and spicy ginger with savory-sweet oyster sauce and aromatic Chinese five-spice. Our addition of snow peas brightens the color, adds a little snap and makes this a one-pan meal. The chicken marinates for 15 minutes before cooking; this is a good time to prep the snow peas. Serve with steamed rice.
cup oyster sauce
tablespoons dry sherry
01In a medium bowl, whisk together the oyster sauce, sherry, soy sauce, honey, five-spice and ½ teaspoon pepper. Stir in the chicken and ginger. Let stand at room temperature for 15 minutes.
Made this last night. Quick, easy and tasty! Served over long grain rice, doubled the snow peas to finish them off. Loved the amount of ginger and sweet spice they added.
Will add to Tuesday nights menue