Chicken, Snow Pea and Corn Stir-Fry

    20 minutes

    This crunchy, refreshing stir-fry is just what you need for a midweek meal — it can be on the table in under 30 minutes from when you walk through the door. The corn provides carbohydrate, so you don't even need to cook rice or noodles.

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    Serves: 4 

    • 1 tablespoon oyster sauce
    • ¼ cup (60 ml) diluted salt-reduced or homemade chicken or vegetable stock (recipes on this website)
    • ¼ cup (60 ml) vegetable oil
    • 1 tablespoon black mustard seeds
    • 8 spring onions, thinly sliced
    • 3 large garlic cloves, crushed
    • 400 g chicken breast fillets, cut into thin strips
    • 200 g snow peas
    • 310 g can corn kernels, drained and rinsed
    • 1 tablespoon sesame seeds
    • 2 tablespoons chopped fresh coriander

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix the oyster sauce and stock together in a small bowl, then set aside.
    2. Heat a wok or large frying pan over a high heat, add 1 tablespoon of the vegetable oil and heat until it is very hot. Add the mustard seeds and stir-fry them for 10–15 seconds until they crackle and ‘jump’.
    3. Immediately add the remaining oil, spring onions and garlic and stir-fry for 1 minute. Add the chicken and continue stir-frying for a further 2 minutes.
    4. Add the snow peas to the wok and stir in the reserved oyster sauce mixture. Continue stir-frying over a high heat for about 3 minutes until the chicken is cooked through and the snow peas are just tender to the bite.
    5. Add the corn and stir around for 2 minutes or until warmed through. Sprinkle with sesame seeds and snip fresh coriander leaves over the top just before serving.


    *Vary the vegetables as much as you like. Try small broccoli florets, thickly sliced flat mushrooms or sliced red or green capsicums.
    *Supermarkets sell a variety of bottled, ready-to-use, stir-fry sauces, which are useful to have in the cupboard. If you use one, omit the oyster sauce and stock.


    1½ portions vegetables

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