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Stir-Fried Ginger Chicken with Snow Peas

Stir-Fried Ginger Chicken with Snow Peas

By Hisham Ali HassanJune 13, 2025

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Ingredients
  • 2

    tablespoons oyster sauce

  • 2

    tablespoons soy sauce

  • 1

    teaspoon cornstarch

  • Kosher salt and ground black pepper

  • 3

    tablespoons neutral oil, divided

  • 1

    pound boneless, skinless chicken breast, halved lengthwise, thinly sliced crosswise

  • 1

    tablespoon minced fresh ginger OR 2 medium garlic cloves, minced OR both

  • 8

    ounces snow peas, trimmed

Step 1

In 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.

Step 2

Optional garnish: Chili crisp OR toasted sesame oil OR thinly sliced scallions OR toasted sesame seeds OR a combination