Chicken Snow Peas Stirfry

It’s been a busy busy time for me. Sigh. I was hoping to get more posted the past week but seems like there’s not enough minutes in a day. haha! Ah well.. I’ll try to get post more regularly. At least as much as I am able to.Β Also, we just returned from a trip overseas for a good friend’s wedding and the work piling up at the office is.. well. And I kinda lost my voice. It’s been an interesting week. Can you tell?

With the weather being unforgiving (I complain about the weather a lot, don’t I?) i.e. rather hot with little rain and unreliable forecasts, I sometimes try not to stay in the kitchen for too long. The heat form the stove and from the air can make me feel really uncomfortable. Besides, trying to get better from a bout of weird voicelessness mandates lazy cooking. I still have no idea why I lost my voice. Maybe it’s a sign that I should talk less.

Frankly though, I’d go for stirfries even if I didn’t have an excuse. Who doesn’t like quick fresh dinners? My favourite part is how the veggies stay vibrant and crisp due to the short cooking time.

Before I went to work, I marinated a large sliced chicken breast with some sesame oil, mirin, soy sauce, 5-spice powder, corn starch, salt & pepper.
Chicken Snow Peas Stirfry 1

It’s really not necessary to do it in advance but I had 5 minutes to spare. πŸ˜› The corn starch helps those seasonings to stick to the meat when cooking. Nothing like bland meat. Eek!
Chicken Snow Peas Stirfry 2

All it takes is about 10 minutes to get the rest of the ingredients sliced up before cooking.Chicken Snow Peas Stirfry 3

I used Red Bell Pepper, Snow Peas, Eryngii Mushrooms, Garlic, Kecap Manis, Soy Sauce & Mirin. Chicken Snow Peas Stirfry 4

The first thing to do is to cook those chicken strips. I didn’t want to overcook them because we know how chicken breast gets when it’s overdone.
Chicken Snow Peas Stirfry 5

Now that these are cooked and nicely browned, the exciting part comes.Chicken Snow Peas Stirfry 7

We ALWAYS start with garlic. πŸ™‚ I think we Asians have got a problem. A tasty problem.Chicken Snow Peas Stirfry 6

Because these eryngii mushrooms so spongy and would absorb literally any flavour you toss them in, let them braise for a little moment with the sauce just to get everything absorbed and seasoned.Chicken Snow Peas Stirfry 8

Then true to it’s name, we stir fry these veggies just for a moment until the peas are bright green.Chicken Snow Peas Stirfry 9

At the very last second on the heat, toss in the cooked chicken strips just to get the sauce around them.Chicken Snow Peas Stirfry 10

It sounded like there were a million steps but this dish comes together so quickly, you can have dinner in 20 minutes (plus rice cooking time of course).Chicken Snow Peas Stirfry 11

One dish dinners. How I loveth thee.

Do you have reliable one dish dinners that you go to very often? I’d love to learn from you.

I’ll write something about what we ate during out trip soon! πŸ™‚


“Therefore turn thou to thy God: keep mercy and judgment, and wait on thy God continually.” (Hosea 12:6)

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Chicken Snow Peas Stirfry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 4
  • 1 large Chicken Breast, cut into strips
  • 1 tsp Sesame Oil
  • 1½ tbsp Soy Sauce (separated use)
  • ½ tbsp + 1 tsp Mirin (separated use)
  • ¼ tsp 5-Spice Powder
  • ½ tbsp Corn Starch
  • ½ tsp Salt
  • a pinch ground Black Pepper
  • 2 cloves Garlic, peeled & sliced thinly
  • ½ Red Bell Pepper, deseeded & sliced
  • 2 Eryngii Mushrooms, sliced
  • 1 pack Snow Peas (about 15 pcs), cut into half
  • 1 tbsp Kecap Manis
  • 2 tbsp Vegetable Oil
  1. In a bowl, stir chicken strips with sesame oil, ½ tbsp soy sauce, 1 tsp mirin, 5-spice powder, corn starch, salt & pepper. Cover and leave to marinade while preparing other ingredients or in the fridge for a few hours.
  2. Heat up vegetable oil on HIGH in a large wok or pan. Brown chicken strips on both sides, about ½ min each side. Do it in batches if necessary. Make sure the strips are cooked through but not overdone. Remove & reserve.
  3. In the same wok, saute garlic slices until fragrant then pour in kecap manis, remaining soy sauce & mirin. Bring to simmer.
  4. Toss in eryngii mushroom slices and leave to braise for 1-2 minutes.
  5. Scatter in bell pepper & snow peas. Stirfry until peas are bright green, about 2 minutes.
  6. Return cooked chicken strips into the wok and give everything a last stir.
  7. Dish up and serve immediately with rice.


  1. Since I don’t do much of the cooking at home I can impress my wife with this “quick and fresh” recipe. thanks for the cornstarch tip.

    How was your overseas vacation I hope you had fun.

    • Hope your wife likes it! It’s so easy that even true beginners can do it really well. I believe in you. LOL. My vacation was great. Now if I can find the time, I’ll write something about it. Oh for more minutes in a day!

  2. such a bright colored stir fry and so quick to make…those hearty mushrooms look intriguing and beautiful πŸ™‚

  3. I love a good stir-fry. This sounds delicious Jayne!

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