Chicken with Snow Peas and Oyster Sauce


  • 1 lb boneless, skinless, chicken breast halves
  • 6 tbs vegetable oil
  • 3 tbs oyster sauce
  • 1 tbs dark soy sauce
  • 1/2 cup chicken stock
  • 2 tsp lemon juice
  • 1/2 lb button mushrooms, sliced
  • 2 garlic cloves, sliced
  • 1/4 lb snow peas
  • 1 tsp corn starch
  • 1 tbs sesame oil
  • kosher salt and black pepper taste


  • Slice the chicken into bite sized pieces.
  • Heat 3 tbs oil in a wok or frying pan. Add the chicken and cook over high heat, stirring constantly, until lightly browned. About 2-3 minutes.
  • Remove chicken and drain on paper towels.
  • In a bowl, mix together the oyster sauce, soy sauce, chicken stock, and lemon juice.
  • Add the chicken and stir unti thoroughly combined.
  • Slice the mushrooms and heat the rremaining il in the wok and stir fry the garlic over high heat for about 30 seconds.
  • Add the mushrooms and stir fry for 1 minute.
  • Add the chicken mixture, cover and simmer for about 8 minutes.
  • Stir in the snow peas and cook for 2-3 minutes longer.
  • Mix the cornstarch with 1 tbs of water.
  • Remove the wok or frying pan from the heat and stir in the cornstarch mixture.
  • Return to the heat, add the sesame oil, and stir until the sauce has thickened.
  • Season with salt and pepper and serve over rice.

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