Ingredients
- 1 pound skinless boneless chicken breast (450g, cut into even bite-size pieces)
- 4 ounces snow peas (115g, trimmed and de-stringed)
- 2 ounces water chestnuts or carrots (60g; slice the water chestnuts or cut carrots into fine matchsticks)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
For the Sauce
- 4 tablespoons hoisin sauce (or choose one alternative in the notes; don't combine all the options)
Optional Extras
- 16 cashews
- 1 teaspoon soy sauce (or to taste)
- ⅛ teaspoon white sugar (or to taste)
Method
- Toss the chicken in the cornstarch and salt.
- Heat the oil in a wok or large skillet over medium-high to high heat until shimmering. If using nonstick cookware, follow its heat guidance and don't heat it until smoking.
- Add the chicken and stir-fry for about 3 to 5 minutes, separating the pieces. Work in batches if the pan is crowded.
- Add the snow peas and water chestnuts or fine carrot matchsticks. Stir-fry for about 2 minutes, then add the hoisin sauce or ONE alternative sauce mixture from the notes. Add the cashews, extra soy sauce or sugar if using.
- Stir-fry for another 1 to 2 minutes, or until the largest chicken pieces reach 165°F (74°C) and the vegetables are cooked to your liking. Add a small splash of water if the sauce sticks before the chicken is done.
- Serve with rice or noodles, if liked.
Notes
Choose ONE sauce: 4 tablespoons hoisin; OR 2 tablespoons hoisin plus 2 tablespoons oyster sauce; OR 2 tablespoons hoisin plus 1 tablespoon each oyster sauce and Asian chili sauce; OR 2 tablespoons hoisin plus 1 tablespoon each oyster sauce and soy sauce. Use one combination, not all four.
The optional extra soy sauce and sugar quantities are starting amounts; taste before adding more. Cooking time depends on chicken size and pan heat.
Refrigerate promptly, covered; eat within 3 to 4 days. Freeze for up to 2 months for best quality; vegetables may soften. Thaw in the refrigerator and reheat to 165°F (74°C).