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Shrimp (Chicken) and Sugar Snap Pea Stir Fry


An easy dish that's also very tasty. Quick and easy to make, perfect dinner on a busy week day.













Trans-fat Free, Low Carb


pound shrimp
or chicken cut into strips
1 ½ teaspoons rice wine
or sherry, dry
½ teaspoon salt
½ teaspoon ginger
fresh, minced
1 ½ teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon chicken broth
3 tablespoons water
½ tablespoon cornstarch
3 tablespoons oyster sauce
½ cup vegetable oil
1 each garlic cloves
¼ teaspoon salt
½ pound sugar snap peas
fresh, or snow pea pods


Shell and devein shrimp if using shrimp.

Rinse and pat dry with paper towel.

Combine marinade ingredients in medium bowl.

Add shrimp or chicken, mix well.

Let stand 30 minutes. Pat dry with paper towel.

Combine ingredients for seasoning sauce in small bowl; mix well.

Heat oil in wok for 30 seconds over high heat.

Stir-fry garlic until golden; about 30 seconds.

Add shrimp or chicken stir-fry until cooked, about 3o seconds to 1 minute to cook shrimp, and 3 to 5 minutes to cook chicken.

Remove from wok with slotted spoon, draining well. Add salt and sugar snap peas, or snow peas to oil in wok.

Stir-fry over high heat about 30 seconds.

Add seasoning sauce.

Stir-fry until sauce thickens slightly. Add cooked shrimp or chicken.

Stir-fry to coat shrimp or chicken with sauce.

Server over cooked rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 36872% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 999mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 36g
Vitamin A 16% Vitamin C 61%
Calcium 6% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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