Chicken and Snow Pea Stir-Fry

Yield: 4 servings (serving size: 1/4 of chicken mixture and 3/4 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 467
  • Calories from fat: 0.0%
  • Fat: 11g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 42.3g
  • Carbohydrate: 43.9g
  • Fiber: 2.5g
  • Cholesterol: 94mg
  • Iron: 0.0mg
  • Sodium: 762mg
  • Calcium: 0.0mg


  • Cooking spray
  • 2 teaspoons vegetable oil, divided
  • 3/4 cup thinly sliced red bell pepper (about 1 medium)
  • 3/4 cup thinly sliced yellow bell pepper (about 1 medium)
  • 6 ounces fresh snow pea pods
  • 4 (6-ounce) skinless, boneless chicken breast halves, cut into thin strips
  • 1 garlic clove, minced
  • 1 cup low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 3 tablespoons dry sherry
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 cup sesame seeds, toasted
  • 3 cups hot cooked long-grain rice


  1. Coat a large nonstick skillet with cooking spray. Add 1 teaspoon oil; place over medium-high heat until hot. Add peppers; stir-fry 2 minutes. Add snow peas; stir-fry 2 minutes. Remove from pan; keep warm.
  2. Add remaining oil to pan. Add chicken and garlic; stir-fry 4 minutes or until chicken is lightly browned. Remove from pan.
  3. Combine broth and next 4 ingredients; stir well. Add chicken, broth mixture, and sesame seeds to pan; cook 3 minutes or until mixture is thickened and bubbly, stirring frequently. Stir in vegetable mixture. To serve, spoon 3/4 cup rice onto each plate; top evenly with chicken mixture.
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