Chinese-Style Chicken with Snow Peas

4 Reviews
100% would make this recipe again

Marinade : 1 h Preparation : 10 min Cooking : 15 min
310 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Kid-friendly
  • Diabetes-friendly


1 chicken breasts, boneless, skinless, cut into 1x5 cm strips 300 g
2 cups snow peas 180 g
1 1/2 green peppers, cut into thin strips 220 g
1 1/2 onions, coarsely chopped 300 g
2 cloves garlic, minced or pressed
2 tbsp sherry [optional] 30 mL
2 tbsp cornstarch 16 g
3 tbsp wheat-free soy sauce 45 mL
2 tsp sugar 8 g
4 slices gingerroot, cut into thin slices 6 g
3 tbsp canola oil 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

You will need a wok or frying pan.

Put the serving dish in the oven at the lowest setting to keep the vegetables warm while the meat cooks.


  1. Slice the chicken breast into strips ½ to 1 cm wide and about 5 cm long. Mix with the soy sauce, sherry (optional), cornstarch, sugar, and 2-3 slices of ginger. Chill for at least an hour in the refrigerator.
  2. Preheat the oven to the lowest setting.
  3. Prepare the vegetables. Coarsely chop the onion, thinly slice the pepper, and mince or press the garlic. Keep the snow peas whole. Cut 2-3 more slices of ginger.
  4. Heat ½ to 1 tablespoon of oil in a frying-pan or wok. Add the garlic, onion, and bell pepper, cook 2-3 min until they start to soften, then set aside on the warmed serving plate in the oven.
  5. Turn up the heat and add ½ to 1 tablespoon of oil. First add some salt, then immediately add the snow peas. Stir constantly for 2-3 min since they cook very quickly (the colour should stay dark green). Put the snow peas on the plate with the other vegetables. Keep the plate warm.
  6. In the same wok, add the remaining oil and the marinated chicken. Reserve the remaining marinade. Stir constantly over medium heat 7-8 min until the meat is almost cooked. Then put the vegetables back into the wok, add the new slices of ginger plus the reserved marinade. Cook another 2 min. Add salt and pepper to taste then serve.


Serve this dish with plain rice or quinoa.

Nutrition Facts Table

per 1 serving (270g)


% Daily Value




14 g

22 %

Saturated 1.5 g
+ Trans 0.2 g

9 %


60 mg


200 mg

8 %


21 g

7 %


3 g

14 %


8 g

Net Carbs

18 g


26 g

Vitamin A

10 %

Vitamin C

119 %


5 %


17 %


This recipe is :
Excellent source of  :
Niacin, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin E
Source of  :
Calcium, Copper, Fibre, Manganese, Omega-3, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
Low  :
Calories, Saturated Fat, Sodium


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 2 ½
Meat and Alternatives 3
Fats 2
Other Foods 0

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Members' Reviews

4 Reviews (4 with rating only ) 100% would make this recipe again

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