Wok-Seared Chicken Stir-Fry with Snow Peas and Water Chestnuts

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp chicken strips stir-fried with vibrant snow peas and water chestnuts in a savory soy-ginger sauce for a quick weeknight meal. This Asian fusion recipe, ready in about 30 minutes, pairs Chicken breast, Snow peas, Water chestnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced Chicken breast
1 cup, trimmed Snow peas
1 cup, sliced Water chestnuts
3 tbsp Soy sauce
1 tbsp Rice wine vinegar
1 tbsp, minced Fresh ginger
2 cloves, minced Garlic
1 tsp Sesame oil
2 tbsp Vegetable oil
1 tsp Cornstarch
1/4 tsp Black pepper
2, thinly sliced Green onions

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Instructions

Step 1: In a small bowl, combine 3 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp minced ginger, 2 minced garlic cloves, 1 tsp sesame oil, and 1 tsp cornstarch. Set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering.
Step 3: Add 12 oz thinly sliced chicken breast and season with 1/4 tsp black pepper. Stir-fry for 3-4 minutes until golden and cooked through, then remove and set aside.
Step 4: Add 1 cup trimmed snow peas and 1 cup sliced water chestnuts to wok. Stir-fry for 2 minutes until bright green and crisp-tender.
Step 5: Return chicken to wok and pour in sauce mixture. Stir-fry for 1-2 minutes until sauce thickens and coats ingredients.
Step 6: Garnish with 2 thinly sliced green onions and serve immediately.