Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
4
Servings
Tip
Don’t add the chicken to the skillet until the oil begins to smoke. A very hot pan achieves quick browning and liquid reduction without overcooking the lean chicken breast.
40 minutes
Ingredients
-
¼
cup oyster sauce
-
3
tablespoons dry sherry
Directions
-
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
November 1, 2022
Easy and very gingery
Easy and uses basic ingredients
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
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