Chicken Stir-Fry with Snow Peas and Pine Nuts (Xuedou Songzi Ji)
This Chinese stir-fry combines tender chicken strips with fresh snow peas and crunchy pine nuts for a delightful and nutritious meal. Perfect for a quick weeknight dinner, this dish can be easily adapted by substituting asparagus or shrimp.
Equipment
- Nonstick wok or skillet
- spatula
- Warm platter for serving
Ingredients
- For the Chicken:
- 8 –12 oz 200–300 g boneless, skinless chicken, cut into thin bite-size strips
- 1 tablespoon cornstarch
- 1 teaspoon reduced-sodium soy sauce
- 1 egg white lightly beaten
- For the Sauce:
- 2 tablespoons Chinese rice wine or pale dry sherry
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons unsalted chicken stock or water
- Salt and freshly ground black pepper to taste
- For the Stir-Fry:
- 1 ½ tablespoons vegetable oil
- 4 tablespoons pine nuts
- 8 oz 225 g fresh snow peas, tips and strings removed
- 2 cloves garlic crushed
Instructions
- Start cooking your rice to serve alongside the stir-fry.
- Prepare all the ingredients and keep them within easy reach of the stove.
- Place the chicken pieces in a bowl, sprinkle with cornstarch, and toss to coat evenly.
- Add the soy sauce to the beaten egg white, then pour over the chicken pieces.
- Toss again to coat thoroughly.
- In a small bowl, combine the sauce ingredients (rice wine, soy sauce, chicken stock, salt, and pepper) and set aside.
- Heat a few drops of oil in a nonstick wok over low heat.
- Add the pine nuts and brown them until golden, shaking the wok to prevent scorching.
- Remove the pine nuts and set them aside.
- Increase the heat to high and add half of the remaining oil to the wok, rotating it to coat the sides.
- When the wok is very hot, add the snow peas and stir-fry for 1–2 minutes.
- Remove the snow peas to a warmed platter.
- Reheat the wok over high heat and add the remaining oil.
- Stir-fry the crushed garlic for 3–4 seconds until fragrant.
- Add the chicken and stir-fry for about 2 minutes until it begins to brown.
- Return the snow peas to the wok along with the sauce.
- Stir and toss until heated through.
- Be careful not to overcook the chicken, as it will dry out.
- The snow peas should remain green and crisp.
- Transfer the stir-fry to a platter and sprinkle the toasted pine nuts over the top.
- Serve immediately with rice.
Notes / Tips / Wine Advice:
Variations:
 Substitute 12–14 asparagus spears for the snow peas. Remove tough ends and cut spears on the diagonal into 2-inch (5-cm) lengths.Shrimp can be substituted for chicken with excellent results. Â
Wine Recommendation:
Pair with a dry white wine like Sauvignon Blanc or a light lager.Nutritional Information
Calories: 350 kcal | Carbohydrates: 20 g | Protein: 30 g | Fat: 15 g | Fiber: 4 g | Sugar: 4 g | Salt: 600 mg
