Total Time
Prep 4 mins
Cook 4 mins

I love making Chinese stir-fry dishes. And I love that this one requires only very minimal food-preparation time. It's tasty and goes well served with Cantonese Fried Rice

Ingredients Nutrition


  1. Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.
  2. Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.
  3. Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.
Most Helpful

This recipe was a great starting point for our dinner tonight. I used lots of vegies (cabbage, red pepper, zucchini, carrot, celery, onion), left out snow peas & water chestnuts. I marinated the chicken in soy sauce & cornstarch (no salt), then cooked in 3 batches. For the sauce, I added hoisin & soy sauce only. Served with rice for a fabulous, healthy dinner. Thanks Deb for sharing this great recipe.

Heydarl March 04, 2008

This was delicious! My son commented that the chicken was the moistest he's had in a stir-fry dish. Quick and easy to make, too! I might try adding some chopped peanuts next time. Thanks for the recipe. It's a keeper.

Wut's4Supper? August 23, 2006

What a quick, easy, and delicious recipe! Made only a couple of minor changes: 1) used chicken tenders rather than breasts; 2) bloomed 1/4-1/2 teaspoon of crushed red pepper flakes in the hot oil before adding the chicken; 3) omitted the sugar (as far as we're concerned, the hoisin is sweet enough without it!). Next time, I think I'll cut the snow peas in half so as to have more per bite of chicken. But you can be sure that there will be a next time -- and soon! Thanks for posting.

l'ecole October 21, 2012