Chicken Tenders with Water Chestnuts Sugar Snap Peas
Elevate your weeknight dinner game with this vibrant and flavorful recipe for Chicken Tenders with Water Chestnuts and Sugar Snap Peas. This quick and easy stir-fry features tender, juicy chicken pieces paired with crisp sugar snap peas and the delightful crunch of water chestnuts, all brought together in a savory-sweet sauce made with soy, oyster sauce, and a hint of sesame oil. Fresh ginger and garlic infuse the dish with aromatic depth, while a touch of rice vinegar adds just the right amount of tanginess. Ready in just 30 minutes, this one-pan wonder offers a perfect balance of textures and tastes, making it a healthy, satisfying meal for the whole family. Serve it over steamed rice or noodles for a complete and irresistible dinner!
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Recipe Information
Ingredients
- 500 grams Chicken tenders
- 200 grams Water chestnuts (sliced, canned or fresh)
- 250 grams Sugar snap peas
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Cornstarch
- 1 teaspoon Rice vinegar
- 2 teaspoons Sesame oil
- 3 units Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 units Scallions (sliced)
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Water
Instructions
Cut the chicken tenders into bite-sized pieces and season them with salt and black pepper.
In a small bowl, mix the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, and water. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet in a single layer. Cook for 4-5 minutes until golden brown and fully cooked, stirring occasionally. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil, followed by the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Add the sugar snap peas to the skillet and stir-fry for 2 minutes.
Stir in the water chestnuts and continue cooking for another 2 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet, and pour in the prepared sauce. Stir well to coat all the ingredients evenly.
Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Garnish with sliced scallions and serve hot. Enjoy with steamed rice or noodles if desired.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 6996 mg | 304% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 25.0 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
