3.9 from 94 votes
Takeout Style Chicken and Snow Peas
Takeout style chicken and snow peas is a stir fry featuring tender chicken breast strips marinated with baking soda to enhance juiciness and paired with crisp snow peas, garlic, and green onions. The dish uses a savory sauce with soy, oyster sauce, and sesame oil, thickened with cornstarch. The ingredients are cooked over high heat to maintain bright vegetables and juicy meat coated in a glossy, lightly sweetened sauce, echoing the flavor profiles of popular Chinese takeout meals.
Prep Time
10 mins
Cook Time
6 mins
Marinating time
15 mins
Total Time
16 mins
Servings:
4
Calories:
209 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
For the stir fry
- 1 pound chicken breast
- 1 ½ teaspoon baking soda see note 1
- 2 cups snow peas
- 1 clove garlic
- 1 green onion
- 1 tablespoon neutral cooking oil generic cooking oil
For the sauce
- ¼ cup chicken stock or broth
- 1 tablespoon cornstarch
- 1 tablespoon Chinese cooking wine - see note 2
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon sesame oil
- pinch black pepper white is traditional
- ¼ teaspoon sugar
Instructions
- Slice the chicken into thin strips and place in a not metallic bowl.
- Sprinkle over the baking soda and leave for 15 minutes.
Cup of Yum
Whilst the chicken is marinating:
- Trim the snow peas, peel and slice the garlic and thinly slice the sting onion and set them all to one side.
- Rinse the chicken really well to remove any traces of baking soda and then pat dry with some kitchen paper. (This can be down up to 4 hours ahead of time)
- In a small bowl mix the sauce ingredients together and set aside.
- Pour the oil into a large skillet or fry pan over a high heat and let it get hot.
- Add the chicken and cook for 3 minutes.
- Add in the snow peas and chopped green onions and cook for 2 minutes until softened.
- Turn the heat down to medium, then add in the garlic, give the sauce a stir and pour it over the meat.
- Cook for a minute or so until the sauce has thickened and has coated the meat and veg.
- Serve hot.
Notes
- Baking soda effectively tenderizes chicken but must be rinsed well after marinating to remove any bitter taste.
- Chinese cooking wine adds depth and aroma; substitutes like dry sherry work if unavailable.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
7g
(2%)
Protein
26g
(52%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
73mg
(24%)
Sodium
920mg
(38%)
Potassium
542mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
595IU
(12%)
Vitamin C
31.6mg
(35%)
Calcium
27mg
(3%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 920mg | 38% |
| Potassium | 542mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 31.6mg | 35% |
| Calcium | 27mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.