Oyster Sauce Chicken Stir Fry with Snow Pea Leaves – Chinese Special
Oyster Sauce Chicken Stir Fry with Snow Pea Leaves is a quick and flavorful dish that highlights the rich umami taste of oyster sauce combined with the tender texture of chicken and the crisp freshness of snow pea leaves. Popular in many Asian households, this dish is not only nutritious but also incredibly easy to make. The combination of garlic, soy sauce, and oyster sauce creates a deeply savory glaze that clings to the juicy chicken, while the snow pea leaves add a burst of green and crunch. Perfect for a weeknight dinner, this stir fry pairs wonderfully with steamed rice or noodles.
- 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 Choice : Both thighs and breasts work well, but thighs offer more flavor and moisture.
Snow Pea Leaves Substitute : If unavailable, spinach, choy sum, or bok choy make great alternatives.
Sauce Thickness : Adjust cornstarch quantity if you prefer a thicker or thinner sauce.
Vegetable Timing : Don’t overcook snow pea leaves – they only need a quick stir to maintain their crunch and nutrients.
Meal Pairing : Best served with warm rice, fried rice, or even noodles for a hearty meal.
