Chicken and snow pea stir-fry

Chicken and snow pea stir-fry



  • 2 teaspoons oil
  • 500g chicken tenderloins
  • 1 medium onion, halved and sliced
  • 125g snow peas, sliced
  • half a  cup cashews (100g)
  • 2 tablespoons hoisin sauce


Heat oil in a wok, add half the chicken. Stir fry until brown on all sides, then transfer to a plate. Cook the remaining chicken and transfer to the plate.

Stir-fry the onion for about 2 minutes until translucent, then add chicken, snowpeas and hoisin sauce. Stir until snow peas are bright green.

Serve with steamed rice and garnished with cashews.


  • Chicken is relatively expensive, I bought tenderloins on special, but you could use thigh fillets for a cheaper option.
  • Add some carrots or capsicum to increase the vegetable content.
  • A combination of soy sauce, hoisin and sweet chilli sauce is also tasty.

Serving Suggestions


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