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Honey sesame chicken with snow peas

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1/4 cup honey
  • 2 tablespoons shao hsing (Chinese cooking wine, see note)
  • 3cm piece fresh ginger, finely grated
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil
  • 500g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 150g snow peas, trimmed
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame seeds
  • 1 tablespoon soy sauce
  • Snow pea tendrils, to serve (optional)
  • Steamed jasmine rice, to serve


  • 1
    Combine honey, wine, ginger, oyster sauce and sesame oil in a glass or ceramic bowl. Add chicken. Stir to coat. Cover and refrigerate for 1 hour, if time permits. Slice snow peas in half, diagonally.
  • 2
    Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add a third of the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover. Repeat twice with more oil and chicken. Carefully clean wok with paper towel.
  • 3
    Add remaining oil to wok over high heat. Swirl to coat. Add snow peas. Stir-fry for 1 minute or until bright green. Return chicken to wok. Add sesame seeds and soy sauce. Stir-fry for 1 minute or until heated through. Top with snow pea tendrils (if using) and serve with rice.

Source: taste.com.au


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