Stir Fried Sugar Snap Peas with chicken | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Stir Fried Sugar Snap Peas with chicken

by · 13 comments
Stir Fried Sugar Snap Peas with chicken01

Peas are commonly used in Chinese stir fry. It’s not only because they have green fresh colour, but also they add more texture, and make the whole dish more enjoyable to eat. Sugar snap peas (aka sugar peas or snap peas) look similar to but actually differ from snow peas. They have round pods as opposed to the flat shape of snow peas. We’re not quite into eating them raw for their grassy taste. Stir frying sugar peas briefly over medium-high heat will bring up their natural sweetness, while their crunchy texture can still be maintained perfectly. This Stir Fried Sugar Snap Peas with chicken has a lot to offer in texture, crunchy sugar peas, with smooth cloud ears and crisp baby corns. The authentic Asian taste of this dish will surely win the hearts of those who like healthy, quick Chinese stir fry.

Stir Fried Sugar Snap Peas with chicken (Printable recipe)

By Christine's Recipes
Prep time: 20 mins
Cook time: 10 mins
Yield: serves 3 to 4

  • 170 gm sugar snap peas
  • 150 gm chicken breast
  • ½ carrot, sliced
  • 6 baby corns, fresh or canned, halved if too long
  • 5 to 6 cloud ears
  • 2 tsp Shaoxing wine
  • 1 tsp minced garlic
  • 3 Tbsp chicken stock
  • 1½ tsp light soy sauce
  • ½ tsp corn flour
  • ½ tsp sugar
  • pepper, to taste
Sugar Snap Peas01
Sugar Snap Peas02

  • Soak cloud ears until softened. Blanch in boiling water for 2 to 3 minutes. Trim the roots. Cut into smaller pieces. Set aside.
  • Julienne chicken and mix with marinade. Set aside.
  • Remove the tissue running along both sides of the peas, from tail to top. Rinse and blanch in salted water for about 2 to 3 minutes, over high heat. Immediately soak in cold water until cold to touch. Drain well.
  • Heat oil in a wok or deep frying pan over medium-high heat. Add chicken and cook until its colour turns white. Set asid.
  • Use the same wok. Add more oil. Saute garlic until fragrant. Add carrots, baby corns and stir fry. Toss back peas. Sprinkle wine, pour in stock. Season with salt. Add cloud ears and cook until sauce dries up a bit. Add chicken and stir quickly. Pour in thickening and cook to preferred consistency. Serve hot.
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  1. This dish looks soo appetizing!!! The colors are amazing!

  2. simple and healthy dishi yeah sometimes i cld mixed up the snow peas with this one. just made your pumpkin chiffon few days ago and it was nice. i will let you know when i post that up. have a great day!

  3. Christine, this is a great dish...I love the combination of the ingredients...perfect for Spring...beautiful pictures :-)

  4. Wonderful looking stir fry, love the sugar snap peas here!

  5. YUM! I like sugar snap peas, so sweet and crunchy.

  6. Exactly!... about the grassy taste. I don't like it raw too.I will eat a homey stir-fry of snap or snow peas though. :)

  7. One of my favourite dish! I am going to cook it tonight! I love it with some mushroom too... delicious!

  8. Beautiful pictures, Christine! Love this simple stir-fry, cook it often at home too.

  9. It looks so delicious. amazing this post for recipes . really Chicken my favorite recipes i love chicken. great idea i like it .yummy

  10. love the freshness and looks so healthy as well

  11. Such a homey stir-fry!! Love the combination very much! ;)

  12. That's good look !! colorful recipes & its my favorite recipes . nice info share in the post. thanks