Return to Content

Stir-Fried Snow Peas

Yankee Plus Dec 2015


Stir-Fried Snow Peas
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Millie marinates the chicken in egg white for an hour to help keep the meat juicy when it is cooked. Sometimes she substitutes tofu for the chicken, browning it in a wok.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 chicken breast, boned and skinned, cut into very thin strips
  • 1 egg white
  • 3 to 4 tablespoons cooking oil
  • 1/2 pound fresh snow peas or sugar snap peas, stemmed
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon cooking wine
  • 1-1/2 cups chicken broth
  • 1 tablespoon cornstarch


Marinate chicken slivers in egg white for 1 hour. Heat oil hot (375 degrees F in an electric wok or skillet) and quickly stir-fry chicken slivers about 2 minutes. Lift out of oil into a dish and cover. If necessary add another tablespoon of oil and heat the skillet again. Put in the snow peas and mushrooms, and stir-fry 3 to 4 minutes, then add sugar, salt, wine, and 1 cup of the broth. Bring to a boil and add cornstarch dissolved in remaining 1/2 cup broth. Boil again, add chicken, and serve.
Updated Thursday, December 6th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111