Oyster Sauce Chicken Stir Fry with Snow Pea Leaves – Chinese Special
Oyster Sauce Chicken Stir Fry with Snow Pea Leaves is a classic Chinese dish that combines tender chicken slices with the fresh crunch of snow pea leaves, all enveloped in a savory oyster sauce glaze. This quick and flavorful stir fry is a staple in many Asian households, offering a perfect balance of protein and greens. The dish is not only delicious but also incredibly easy to prepare, making it an ideal choice for a weeknight dinner.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Chicken:
- 400g (about 1 lb) boneless, skinless chicken breast or thigh, thinly sliced
- 1 tablespoon vegetable oil (for stir-frying)
- 1 teaspoon cornstarch
- 1 tablespoon light soy sauce (for marinating)
- 1/2 teaspoon white pepper (optional)
For the Stir-Fry Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce (for color, optional)
- 1 teaspoon sugar
- 1/4 cup chicken stock or water
- 1 teaspoon cornstarch (for thickening)
For the Stir-Fry:
- 2 cloves garlic, minced
- 150g (about 5 oz) snow pea leaves (or substitute with spinach or bok choy)
- 1 teaspoon sesame oil (optional, for flavor)
For Garnish:
- Chopped spring onions (optional)
- Toasted sesame seeds (optional)
Marinate the Chicken:
In a bowl, combine sliced chicken with 1 tsp cornstarch, 1 tbsp light soy sauce, and white pepper.
Mix well and let it marinate for 10-15 minutes while preparing other ingredients.
Prepare the Stir-Fry Sauce:
In a small bowl, mix together oyster sauce, light soy sauce, dark soy sauce (if using), sugar, chicken stock, and 1 tsp cornstarch.
Stir until well combined and set aside.
Stir Fry the Chicken:
Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat.
Add marinated chicken and stir-fry for 4-5 minutes until cooked through and lightly browned.
Remove chicken and set aside.
Stir Fry the Vegetables:
In the same wok, add a little more oil if needed and sauté the minced garlic for 20-30 seconds until fragrant.
Add snow pea leaves and stir-fry quickly for about 1-2 minutes until just wilted but still vibrant green.
Combine & Glaze:
Return the cooked chicken to the wok.
Pour in the prepared stir-fry sauce.
Stir everything together and cook for another 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
Serve:
Transfer to serving plates.
Drizzle with sesame oil if desired.
Garnish with spring onions or sesame seeds.
Serve hot with steamed jasmine rice or noodles.
Recipe Notes :
Chicken Selection: Boneless, skinless chicken breast or thighs work best for this dish.
Vegetable Options: If snow pea leaves are unavailable, you can substitute with spinach or bok choy.
Sauce Consistency: Adjust the amount of cornstarch in the sauce to achieve your desired thickness.
Serving Suggestions: Pair this dish with steamed jasmine rice or noodles for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
