Spicy Chinese Chicken with Carrots Sugar Snap Peas and Water Chestnuts


  • 2 lbs boneless chicken cut into 1 inch cubes
  • 2 carrots, peeled and cut into 2 inch strips
  • 1/2 lb of sugar snap peas
  • 1 small can of water chestnuts, drained
  • 3 tbs soy sauce
  • 3 tbs dry sherry
  • 3 tbs Chinese plum sauce
  • 1 tbs red wine vinegar
  • 1 tsp sugar
  • 3 tbs canola oil
  • 2 cloves garlic, finely minced
  • 1 tbs fresh ginger, minced
  • 1 hot Serrano pepper with seeds chopped
  • 1/4 tsp crushed dried pepper flakes
This chicken has a lot of spicy Asian flavors. If you like spice this one is for you. The contrasting ingredients and spices create a flavor explosion. 

  • Cut chicken into 1 inch cubes and dry thoroughly. Cut off any fat.
  • In a bowl combine soy sauce, sherry, plum sauce, vinegar, sugar and mix well.
  • In a wok or large saute pan heat oil over high heat. Just when oil is very hot add the garlic, ginger, hot peppers and stir few for a few seconds.
  • Add the chicken cubes and brown on all sides.
  • Add the carrots, snap peas and water chestnuts and stir.
  • Add the soy sauce mixture, cover and cook over low heat for about 2 minutes.
  • Serve with jasmine rice.


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