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Stir Fry Chicken W/Snow Peas

To cook stir fry it is best done by using a wok.


You are cooking your meats and vegetables quickly. All Meats and vegetables should be cut up in bite size portions. When you stir fry, you will need to heat your wok to a high heat, then add a small amount of oil. The fastest method to any cooking is being organized and having all of your ingredients prepped and cut to uniform sizes.




Stir-fry was initially developed in China as a way of cooking that worked well on a simple brick stove. Stir-frying is a quick and fresh way to cook as it suits those with a hectic lifestyle and those who are health-conscious too.




Stir frying is a pair of Chinese cooking techniques for preparing food in a wok. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the two techniques of cooking. These two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok.

Stir-fries are one of the most popular and recognizable Asian dishes around. The hallmarks of this healthy dish are crisp-tender vegetables and a light coating of savory sauce made from easy-to-find ingredients. First, quickly stir-fry some sweet red bell pepper and snow peas. Next stir-fry the chicken in its marinade, cooking until the chicken is browned and the marinade has thickened. Add the vegetables back to the pan, stir to coat everything in the sauce, and serve this fast, fresh, vegetable-packed meal in about 30 minutes.





1-2 pound boneless, skinless chicken breasts, thighs, or a mixture of both, cut crosswise into 1/4-inch-thick pieces
1 medium red bell pepper, diced into small pieces
2 Tbsp oyster sauce or Hoisin sauce
2 Tbsp dry sherry vinegar
2 Tbsp soy sauce
1 Tbsp cornstarch
1/2 tsp kosher salt
1/3 cup unsalted cashews
2 stalks of celery cut into 1/4 inch slices
2 stalks of carrots cut into 1/4 inch slices
8 ounces of bean sprouts
8 ounces snow peas
8 ounces of broccoli
1 medium red& green bell pepper cut into 1/2 inch pieces
2 medium garlic cloves, minced
2 medium scallions
1 Tbsp plus 2 tsp vegetable oil
Steamed white rice, for serving


Place the oyster sauce, sherry, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine.


Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes. Meanwhile, prepare the remaining ingredients.




Core and remove the seeds from the pepper and cut it into 1/4-inch slices; set aside.

Rinse and dry the snow peas, and bean sprouts and set them aside.


Finely mince garlic and place it in a large bowl.

Next trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside.




Heat a 14-inch flat-bottomed wok or large frying pan over high heat about 1 to 2 minutes.

Pour one teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper. Using a metal spatula or tongs, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes.



Drizzle another teaspoon of the oil around the perimeter of the wok or pan then add the snow peas. Stir-fry until crisp-tender, about 1 to 2 minutes. Transfer to the large bowl with the garlic and scallions.




Transfer to the large bowl with the peppers, garlic, and scallions.



Transfer to the bowl with the other cooked vegetables.




Drizzle remaining tablespoon of oil around the perimeter of the wok or pan. Add the chicken along with the marinade, and arrange the chicken in an even layer. 




Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.

Toss cashews into chicken over high heat for one minute.



Add cooked snow peas, and remaining cooked vegetables.


Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more.


Serve immediately over steamed rice.





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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

11 responses »

  1. Hubby makes great stir fry, though he rarely marinates the chicken. Out of curiosity, what type of oil do you use for your pan? We tend to use sesame oil.


  2. Reblogged this on By the Mighty Mumford and commented:


  3. Can’t do as much of this as I used to…even for dates! Now-a-days, life has to be simpler…certain veggies we can’t stomach and slowing things down so the smoke alarm(s) won’t go off! Love your step-by-step pictures and the historical background. Well-done! Making me hungry!!!! 😀


  4. I have to remember to read your blog after I’ve already eaten. I’m suddenly hungry for stir fry at 10 am. Is that a bad thing? Nah. Love your dishes.

    Liked by 1 person


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