Chicken with Snap Peas and Shiitakes Recipe

Name: Chicken with Snap Peas and Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken thighs; 1 tablespoon sesame oil; 1/2 cup oyster sauce; 2 tablespoons cornstarch; 2 tablespoon minced garlic, divided; 2 tablespoon minced ginger, divided; 1/2 pound snap peas, blanched; 1/2 cup canola oil; 4 sliced scallions, separate green and white; 1/2 cup chicken stock (if canned, use low sodium); 2 cups sliced shiitakes; Salt and black pepper to taste

Servings: persons

6 chicken thighs
1 tablespoon sesame oil
1/2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoon minced garlic, divided
2 tablespoon minced ginger, divided
1/2 pound snap peas, blanched
1/2 cup canola oil
4 sliced scallions, separate green and white
1/2 cup chicken stock (if canned, use low sodium)
2 cups sliced shiitakes
Salt and black pepper to taste

1
Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes.
2
Blanch snap peas al dente in hot salted water followed by an iced bath.
3
Keep the peas crisp.
4
In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions.
5
Stir quickly to avoid burning.
6
Season chicken and brown.
7
After about 8 minutes, add chicken stock and reduce by half.
8
Add mushrooms quickly stir for 1 minute.
9
Add peas just to heat up and serve.
10
Check for seasoning.
11
Garnish with fresh cracked black pepper.
12
Serve with rice.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 chicken thighs, 1 tablespoon sesame oil, 1/2 cup oyster sauce, 2 tablespoons cornstarch, and more.

Yes, Chicken with Snap Peas and Shiitakes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Snap Peas and Shiitakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions