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How to make Chinese take out Chicken with Snow Peas

Homemade Chinese Chicken with Snow Peas

How to make an improve homemade version of the classic Chinese takeout dish.
Course Main Course
Cuisine Chinese
Keyword chicken,, Chinese, snow peas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Eric Samuelson


The meat

  • 2 pounds skinless boneless chicken breast or thighs, cut into bite sizes pieces
  • 3 tablespoons cooking oil sunflower, grapeseed, canola
  • kosher salt

The veggies

  • 8-10 ounces of snow peas removed strings if needed
  • 1 can around 8 ounces of water chestnuts, drained, and sliced
  • kosher salt
  • 1 tablespoon flour or corn starch

The sauce

  • 1 cup chicken stock or broth
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon Chinese 5 spice powder
  • 2 tablespoons champagne or white wine vinegar
  • 1 teaspoon toasted sesame oil
  • 4 cloves of garlic minced
  • 1 tablespoon of grated fresh ginger
  • white or black sesame seeds optional


  • Heat up a large saute pan or wok over high heat. Add 3 tablespoon of oil
  • Once hot, add the chicken. Season liberally with kosher salt.
  • Stir frequently to make sure each piece is evenly cooked
  • While your waiting for the chicken to cook, mix together all the ingredients of the sauce.
  • Once the chicken is cooked all the way through, remove to a plate.
  • Add the snow peas and water chestnuts. Season with salt. Add more a little more oil if needed. Cook until the peas are brighter in color with some bite left to them about 2 to 4 minutes.
  • Sprinkle the flour or corn starch over the peas and water chestnuts.
  • Add the sauce, stirring to cover all the veggies.
  • Add the chicken back in.
  • Cook until the sauce has thickened, a couple of minutes.
  • Sprinkle with sesame seeds and serve over rice.