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Serve with steamed rice. I use the green parts of the spring onions to stir through the steamed rice at the end of cooking.

500 g chicken breast fillet, cut into strips

3 tbsp groundnut oil

1 tsp bicarbonate of soda

2 tsp cornflour

2 tbsp oyster sauce

3 cm ginger, cut into thin matchsticks

2 cloves garlic, very thinly sliced

4 spring onions, white parts sliced (green parts saved to stir in rice – see note above)

200 g sugar snap peas, halved on the diagonal

Toss the chicken strips with 1 tbsp of oil, cornflour and bicarbonate of soda. Cover and marinate in the fridge for half an hour.

Heat a wok over a high heat, add the remaining groundnut oil. Spread the chicken into the pan, season with salt and do not stir for 1 minute. Stir the chicken for a couple more minutes. Stir in the oyster sauce, cook for 30 seconds then transfer with a slotted spoon to a bowl.

Lower the heat under the wok, add the ginger, garlic and spring onions, stir fry for i minutes. Add sugar snaps and cook for a further 1 minute stirring all the time. Stir in the chicken and stir fry for 30 seconds. Tip onto a serving platter and serve with steamed rice.

Chicken & Sugar Snap Stir Fry

Jules
Serve with steamed rice. I use the green parts of the spring onions to stir through the steamed rice at the end of cooking. 
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 269 kcal

Ingredients
  

  • 500 g chicken breast fillets cut into strips
  • 3 tbsp groundnut oil
  • 1 tsp bicarbonate of soda
  • 2 tsp cornflour
  • 2 tbsp oyster sauce
  • 3 cm ginger cut into thin matchsticks
  • 2 cloves garlic very thinly sliced
  • 4 spring onions (white parts - see note above) sliced
  • 200 g sugar snap peas halved on the diagonal

Instructions
 

  • Toss the chicken strips with 1 tbsp of oil, cornflour and bicarbonate of soda. Cover and marinate in the fridge for half an hour.
  • Heat a wok over a high heat, add the remaining groundnut oil. Spread the chicken into the pan, season with salt and do not stir for 1 minute. Stir the chicken for a couple more minutes. Stir in the oyster sauce, cook for 30 seconds then transfer with a slotted spoon to a bowl.
  • Lower the heat under the wok, add the ginger, garlic and spring onions, stir fry for i minutes. Add sugar snaps and cook for a further 1 minute stirring all the time. Stir in the chicken and stir fry for 30 seconds. Tip onto a serving platter and serve with steamed rice.

Video

Nutrition

Calories: 269kcalCarbohydrates: 6.3gProtein: 28.2gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5.9gTrans Fat: 0.01gCholesterol: 80mgSodium: 674.2mgPotassium: 576.6mgFiber: 1.4gSugar: 2gVitamin A: 581.1IUVitamin C: 32mgCalcium: 33.5mgIron: 1.6mg
Tried this recipe?Let us know how it was!

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