Simply eating

Chicken: Stir fry with sweetcorn and snow peas

First day of the year and what better dish than a simple Chinese stir fry with leftover chicken?

stir fry chicken resize



  • 1 Tbsp black mustard seeds (the key ingredient)
  • 400g chicken (from the new year/Christmas roast or fresh)
  • 200g snow peas
  • 300-350g sweetcorn
  • 3 cloves of garlic
  • a bunch of spring onions
  • 1 Tbsp oyster sauce
  • 3-4 Tbsp vegetable oil
  • 100-200ml water
  • optional: 1 Tbsp sesame seeds, 1 cube of vegetable stock

Times: 2-3mins to prepare and 10 mins to stir fry.

Preparation: peel off and chop the garlic, cut the spring onions thinly, prepare the meat in thin slices and open the corn can. For this recipe it is important that you have all the ingredients prepared in advance.


Place the wok (or large pan) on a high heat and add a bit of oil (1 tablespoon or so) and warm till very hot. Add the mustard seeds in and cook for 10 seconds. Add the rest of the oil, the garlic and the spring onion and cook for 1 minute. Add the fresh chicken and cook by continuing to stir fry for a few more minutes 3-4 depending on how much you want the meat to be done. Add the snow peas and stir in the oyster sauce and a bit of water (or the broth). Continue to cook on high heat for 3 minutes until the meat is done through (you can use a special thermometer). Add the sweetcorn and incorporate it all in and cook for 1-2 more minutes. You can add the sesame seeds for crunchiness.

If you add the leftover chicken then reverse a bit the order: mustard seeds, garlic, spring onions, chicken including the oyster sauce and water, snow peas, …



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