Chicken and sugar snap pea stir fry

Chicken and sugar snap pea stir fry




  • 2 teaspoons olive oil (sesame oil if you have it)
  • 500g chicken breast fillet, sliced
  • 1 onion, thinly sliced
  • 150g sugar snap peas, trimmed
  • ½ cup slivered almonds
  • 2 tablespoons hoisin sauce


Heat 1 teaspoon of 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.

Wipe out the wok with some paper towel and add the remaining teaspoon of oil.

Stir-fry the onion for about 2 minutes until translucent, then add peas and almonds.

Keep stirring so the almonds don’t burn, then add chicken and hoisin sauce and heat through.

Serve with steamed rice.


  • I sneak extra veggies into this stir fry—whatever you can get away with! I usually add zucchini or capsicum sticks. Add just before the sugar snap peas.
  • My kids are currently fascinated with chopsticks and are trying things they would not normally eat so they can use them.Mostly.
  • And then there is nothing wrong with eating chicken schnitzel with chopsticks.
  • Recipe created by Melissa Hughes for Kidspot.


Serving Suggestions


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