Chicken and Snow Peas Stir Fry (How to Velvet Chicken)

Tender, juicy chicken. Crisp, sweet snow peas. A glossy, savory sauce that clings to every bite. This Chicken and Snow Peas Stir Fry delivers restaurant quality results in less than 30 minutes, and the secret isn’t hidden in the sauce. It’s all about velveting the chicken.

If you’ve ever wondered why chicken from your favorite Chinese restaurant stays so unbelievably tender, velveting is the answer.

This simple technique turns ordinary chicken breast into silky, tender bites that stay moist even when cooked over high heat. I use this same trick for my Pork Stir Fry recipe, and it works wonderfully there, too.

Serve this dish over steamed rice, fried rice, lo mein, or noodles, and dinner is ready before takeout would even reach your front door.

What Is Velveting Chicken?

Velveting is a classic Chinese cooking technique used to keep meat exceptionally tender during stir frying.

The process coats the meat with a simple marinade that protects it from the intense heat of the wok. While there are several velveting methods, using baking soda is one of the easiest techniques for home cooks.

As the chicken marinates, the baking soda alters the surface proteins, helping the meat retain more moisture during cooking. Cornstarch creates a protective coating, while oil adds another layer of insulation.

The result is chicken with that signature silky texture found in restaurant stir fries.

Once you learn how to velvet chicken, you’ll want to use the technique for everything from Chicken and Broccoli to Kung Pao Chicken and Lo Mein.

Why You’ll Love This Chicken and Snow Peas Recipe

• Tender, velvety chicken every time.
• Ready in under 30 minutes.
• Perfect for meal prep and leftovers.
• Better than takeout!

Ingredients Needed

This easy chicken and snow peas recipe uses simple ingredients, but each one plays an important role in creating those classic takeout flavors. See the recipe card for exact measurements.

• Chicken breast – Thinly sliced chicken breast cooks quickly and becomes incredibly tender after the velveting process. Chicken breast is more traditional, but if you prefer, boneless skinless chicken thighs work great, too.
• Soy sauce, oyster sauce, and hoisin sauce – This trio make the savory, umami rich foundation of the stir fry. Soy sauce adds saltiness, oyster sauce brings depth, and hoisin contributes a subtle sweetness.
• Dark soy sauce – Completely optional, but it gives the sauce a deeper color and a slightly richer flavor.
• Honey – A touch of honey balances the savory ingredients.
• Rice vinegar – It adds brightness and keeps the sauce from feeling too heavy.
• Red chili flakes – Add just enough heat to wake up all the other flavors.
• Chinese cooking wine – Adds authentic flavor to the chicken while also helping tenderize the meat during the velveting process.
• Baking Soda – A key ingredients behind velveting.
• Cornstarch – To give the chicken a slight coating.
• Ginger and garlic – Fresh aromatics are essential in any great stir fry.
• Snow peas – Their naturally sweet flavor and crisp texture make them the perfect contrast to the tender chicken.
• Oil – Any neutral oil you prefer.

How to Make Chicken and Snow Peas

Velvet the chicken: Slice the chicken very thinly, about ⅛ inch thick, cutting against the grain.

In a bowl, combine the water, Chinese cooking wine, oyster sauce, and baking soda. Pour the mixture over the chicken and massage it into the meat until the liquid is absorbed.

Add the cornstarch and oil, mixing well to coat every piece.

Allow the chicken to marinate while you prepare the remaining ingredients.

Make the sauce: Combine the soy sauce, oyster sauce, hoisin sauce, honey, dark soy sauce, rice vinegar, and red chili flakes in a small bowl. Stir well and set aside.

Stir fry the chicken: Heat the oil in a wok or large skillet over high heat.

Add the chicken and stir fry continuously for 6 to 7 minutes, until it’s almost cooked through, no longer pink, and just beginning to caramelize around the edges.

Add the ginger and garlic. Cook for about 1 minute, stirring constantly until fragrant.

Finish the stir fry: Add the snow peas and pour in the prepared sauce. Cook for another 2 to 3 minutes, stirring frequently, until the sauce begins to simmer and lightly coat the chicken and vegetables.

Serve immediately over rice or noodles.

Alpana’s Tips

• Slice the chicken as thinly as possible. Slightly freezing it for 20 minutes makes slicing much easier.
• Prep every ingredient before turning on the stove. Stir frying happens fast.
• Keep the heat high. A hot wok helps create those lightly caramelized edges.
• Don’t overcook the snow peas. They should stay bright green and crisp.
• If your wok isn’t large enough, cook the chicken in batches to avoid steaming.

Variations

Add more vegetables: Try bell peppers, mushrooms, carrots, broccoli, baby corn, or water chestnuts.

Make it ppicier: Add sliced fresh chilies or a spoonful of chili crisp.

Use chicken thighs: Boneless, skinless chicken thighs work beautifully and stay extra juicy.

Swap the protein: This recipe also works with beef, shrimp or pork.

Storage and Reheating

Chicken stir fry makes excellent leftovers because the flavors continue to develop as it sits.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat in the microwave until heated through, or warm it in a lightly oiled skillet over medium high heat until hot.

Take one bite, and you’ll understand why chicken and snow peas have been a takeout favorite for generations.

And once you master the velveting technique, an entire world of stir fries suddenly opens up. Chicken, pork, beef, and even shrimp all benefit from this simple little trick.

So grab your wok, crank up the heat, and bring your favorite Chinese restaurant flavors right into your own kitchen.

More chicken stir fry recipes:
Mongolian Chicken
Chicken Ramen Stir Fry
Moo Goo Gai Pan
General Tso’s Chicken
Thai Cashew Chicken
Moo Shu Chicken
Empress Chicken

Recipe Video

Chicken and Snow Peas Stir Fry (How to Velvet Chicken)

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Chicken and Snow Peas Stir Fry is an easy 30-minute dinner featuring crisp snow peas, tender velveted chicken, and a savory sauce that tastes even better than takeout.

5.0 Stars (6 Reviews)

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Ingredients

Velveting Chicken

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• 1 pound boneless skinless chicken breast
• 2 tablespoons water
• 2 teaspoons Chinese wine
• 2 teaspoons oyster sauce
• ½ teaspoon baking soda
• 2 teaspoons corn starch
• 2 teaspoons cooking oil

Stir Fry Sauce

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• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• ½ tablespoon honey
• ½ teaspoon dark soy sauce (optional)
• 1 teaspoon rice vinegar
• ½ teaspoon red chili flakes

Stir Fry

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• 2-3 tablespoons oil
• 1 tablespoon ginger, peeled and finely chopped
• 4-5 cloves garlic, finely chopped
• 6oz snow peas

Instructions

To Velvet Chicken

1. Slice chicken very thinly (about ⅛ inch) against the grain, and place in a bowl.
2. In a separate bowl, mix water, Chinese cooking wine, oyster sauce and baking soda. Pour over chicken and mix together well with hands. Allow the liquids to absorb into meat.
3. Stir in corn starch and 2 tablespoons of oil. Allow the meat to marinate while you prep the other ingredients.

To Stir Fry

1. Mix all stir fry sauce ingredients in a bowl and keep it aside.
2. Heat oil in a wok over high heat.
3. Once hot, add in the chicken and stir fry it continuously on high heat till it's almost cooked through, about 6-7 minutes and chicken has turned white and started to getting a little caramelized.
4. Add in aromatics (ginger and garlic). Cook for a minute.
5. Add in the snow peas and the stir fry sauce. Cook for a few minutes, till the sauce starts simmering. Serve with your favorite rice or noodles.

Notes

1. Leftovers: Chicken stir fry is great as leftovers, as all the flavors blend well while it sits in the refrigerator. Simply store the leftovers in an air tight container and place in the refrigerator for up to 5 days. When you’re ready to eat, simply reheat it in the microwave until the stir fry is heated thorough. You can also reheat on the stove top over medium high heat in an oiled skillet.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 269Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gCholesterol 98mgSodium 1127mgCarbohydrates 11gFiber 2gSugar 4gProtein 38g

Nutrition information is automatically calculated, so should only be used as an approximation.

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