Skip to main content
LoginSign Up
Spicy Stir-Fried Chicken and Snow Peas

Spicy Stir-Fried Chicken and Snow Peas

By Julia RackowOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

A combination of Chinese oyster sauce and Korean gochujang (fermented red chili paste) pack this stir-fry with tons of complex savoriness balanced with a pleasing sweetness, while lime zest and juice adds brightness. Fresno chilies add a little heat that reinforces the spiciness of the gochujang; if you prefer a milder dish, use a red bell pepper instead. Serve with steamed rice.

Ingredients
  • 3

    tablespoons oyster sauce

  • 2

    tablespoons gochujang

  • 2

    teaspoons grated lime zest, plus 3 tablespoons lime juice

  • 1½

    pounds boneless, skinless chicken breasts, cut crosswise into thin slices

  • Kosher salt and ground black pepper

  • 2

    tablespoons neutral oil

  • 4

    ounces snow peas, trimmed

  • 2

    large Fresno chilies OR 1 medium red bell pepper, stemmed, seeded and sliced into thin strips

Whisk together the oyster sauce, gochujang and lime zest and juice. In a medium bowl, toss the chicken with ¼ teaspoon salt and 1 teaspoon pepper. In a large skillet, heat the oil until barely smoking. Add the chicken in an even layer and cook without stirring until lightly browned. Add the snow peas and chilies, then cook, stirring, until the chicken is almost opaque throughout. Add the sauce and cook, stirring, until the vegetables are crisp-tender. Season with salt and pepper.

Featured in