Sweet Soy Chicken Stir-Fry with Snow Peas and Mushrooms

This sweet soy chicken stir-fry is a quick, flavor-packed dinner that comes together in under 30 minutes. Tender chicken breast is stir-fried with snow peas, mushrooms and carrots, then tossed in a savory-sweet sauce made with oyster sauce and sweet soy glaze.

Serve it over fluffy jasmine rice and top with crispy fried onions for crunch. A drizzle of sriracha adds a spicy kick. Perfect for busy weeknights when you crave something delicious and satisfying.

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Ingredients

4 tablespoon Vegetarian Oyster SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4 ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced). Trim and remove strings from snow peas. Trim and cut scallions into 1-inch pieces.
3. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
4. Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms, carrots, snow peas and scallions; cook, stirring occasionally, until veggies begin to soften, 2 minutes.
5. Stir oyster sauce, sweet soy glaze, ⅓ cup water and 1 TBSP butter into pan with veggies (use ½ cup water and 2 TBSP butter for 4 servings). Cook, stirring frequently, until veggies are tender and sauce has reduced to desired thickness, 2-4 minutes. Transfer chicken to pan with stir-fry; stir until combined. Taste and season with salt and pepper if desired.
6. Fluff rice with a fork. Divide rice between shallow bowls; top with stir-fry. Sprinkle with crispy fried onions. Serve with Sriracha on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with shrimp, beef or tofu. Adjust cooking time as needed.

What can I use instead of sweet soy glaze?

You can mix equal parts soy sauce and brown sugar or honey as a substitute.

Is this dish gluten-free?

The recipe contains soy sauce and oyster sauce which typically have wheat. Use gluten-free versions to make it gluten-free.