Our version of the popular Chinese takeout is loaded with snow peas, water chestnuts, and boneless chicken. Chili paste gives this dinner recipe some zing.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine soy sauce, cooking wine, cornstarch, and sugar. Stir in chicken and marinate for 15 minutes.

    Advertisement
  • Place wok over high heat. When wok smokes, add peanut oil. When oil shimmers, add garlic and ginger and cook for 10 seconds.

  • Remove chicken from marinade. Reserve marinade and add chicken to wok. Cook, stirring occasionally, until chicken is browned in places and just cooked through, about 3 minutes.

  • Stir in chili paste and snow peas and cook 2 minutes more, or until snow peas are shiny and bright green.

  • Stir in bamboo shoots and water chestnuts and continue cooking until they are heated through, about one minute.

  • Remove from heat, stir in scallions, sesame seeds, and sesame oil and serve immediately.

Reviews (4)

60 Ratings
  • 5 star values: 32
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
01/20/2012
Delicious chicken stir fry recipe. I made this in time for Chinese New Year's Day. It is just like eating take out, except better since you know exactly what went into it. Hands down, it's one of the best stir fry recipes I've made. Congrats Lucinda on getting the spices and ingredients right!
Rating: Unrated
12/17/2011
Once again, Lucinda is the queen in my house. If it's delicious, I am asked"another Lucinda recipe?":)
Rating: Unrated
12/17/2011
Once again, Lucinda is the queen in my house. If it's delicious, I am asked"another Lucinda recipe?":)
Advertisement
Rating: Unrated
12/17/2011
Once again, Lucinda is the queen in my house. If it's delicious, I am asked"another Lucinda recipe?":)