Recipe Index

Chinese | Chicken with Snow Peas

Revised on April 9, 2013

When I got snow peas in my farm basket this week, this first thing I thought of making was Chicken with Snow Peas. I used the Snow White Chicken recipe from Chef Chu's cookbook. I made a few changes though. The recipe called for 4 dried black mushrooms and 5 or 6 snow peas. Since I wanted more veggies, I used 2 cups button mushrooms and 2 cups snow peas.

Yield: 4 servings

chicken with snow peas


2 boneless, skinless chicken breasts



1/4 teaspoon salt

pinch of white pepper

3 tablespoons of water

1 egg white

1 tablespoon cornstarch

1 tablespoon vegetable oil



1 green onion, thinly sliced

1/4 teaspoon minced fresh ginger

1 cup low-sodium chicken broth

1 1/2 tablespoons dry sherry

1/4 teaspoon salt

pinch of white pepper

1/4 teaspoon sugar

1 tablespoon cornstarch paste



vegetable oil

2 cups snow peas, ends trimmed and cut in half

2 cups sliced button mushrooms

1 green onion, green part thinly sliced



Partially freeze chicken breasts, then slice paper thin, about 1/8-inch thick. Combine marinade ingredients with the chicken. Let stand for about 10 minutes.

Combine sauce ingredients, set aside.

Heat wok. Add about 2 tablespoons oil. Stir fry chicken until almost done. Add mushrooms and snow pears. Stir fry until everything is cooked through. Add sauce, cook until thickened.


(Ref. "Snow White Chicken" recipe, Chef Chu's Distinctive Cuisine of China.)