Chicken and Sugar Snap Stir-fry

READY IN: 30mins
Recipe by Manda

I threw this together one night with the ingredients I had on hand, and was delightfully surprised with the results. I think this is one of my favorite stir-fries yet! You can certainly alter the veggies..I think broccoli would be great in this recipe. Its quick, easy, and healthy, as it contains no extra fats. You can serve with rice, but I enjoyed this just by itself, which makes it suitable for lo-carb diets!

Top Review by Kona K

My husband & I both enjoyed this -- thanks for sharing! It tasted just like Chinese take-out stirfry, and it was so simple and quick to make. Yum. I think the only thing I will change next time is increase the amount of soy sauce and decrease the amount of corn starch, as it felt a bit too clumpy and just a little bland (but I kicked it up a bit with some hot sauce). We'll definitely be making this again, and will try it with different veggies next time as it seems very versatile. Thanks again!

Ingredients Nutrition


  1. In large pan or dutch oven, add garlic, ginger, 1/4 cup broth, and chicken pieces.
  2. Season with black pepper.
  3. Cook over medium heat (add a bit more broth if necessary, to prevent sticking), stirring often, until chicken is no longer pink, about 3-5 minute.
  4. Add all other ingredients except for oyster sauce, Mirin, soy sauce, and cornstarch.
  5. Stir fry until veggies are crisp-tender, 3-5 minute.
  6. In separate bowl, combine remaining 1/4 cup broth, oyster sauce, Mirin, soy sauce, and cornstarch.
  7. Stir into chicken/veggie mixture.
  8. Cook until boiling and sauce thickens, 3-4 minute.
  9. Serve over hot cooked rice, and additional soy sauce, if desired.

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