I am a huge fan of ginger and it adds a delicious sweet flavor to this stir fry. I served this with Asian noodles, but rice would be a great option as well. I like to slice the snow peas as they blend in well with the noodles. Get all your chopping and sauce mixtures prepped before you get started and then start the cooking process. A great way to enjoy take out at home!

Serves 4


Chicken and Marinade:

  • 6 tablespoons rice wine vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 2 pounds chicken breast, thinly sliced into small strips
Sauce and Stir Fry:

  • 1 cup chicken broth
  • 4 tablespoons rice wine vinegar
  • 1/4 cup oyster sauce
  • 2 tablespoons hoisin sauce
  • 3-4 teaspoons Chinese chile-garlic sauce
  • 1 tablespoon cornstarch
  • 1 red pepper finely diced
  • 3 cups snow peas, thinly sliced lengthwise
  • 3 cups thinly sliced shiitake mushrooms
  • 6 or so tablespoons vegetable oil
  • 1/4 cup finely chopped fresh ginger
  • 4 cloves garlic finely sliced
  • 1 bunch scallions, thinly sliced on the bias, plus extr for garnish
  • 1/4 cup pickled ginger, sliced into thin strips
  • 8 ounces prepared Asian or Lo Mein noodles


In a large bowl, whisk all the ingredients for the marinade together. Add chicken strips and let stand for 15 minutes or so.

In a measuring cup, whisk together the chicken broth, rice wine vinegar, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch together.

Heat a wok or large cast iron skillet until very hot. Begin with 2 tablespoons of the oil and heat until shimmering. Lift the chicken from marinade and add the chicken to the pan and stir-fry over high heat until browned and cooked to medium well, about 1 or 2 minutes per side. Transfer the chicken to a plate and repeat the process with remaining chicken as to not overcrowd your pan. Once chicken is cooked, add the remaining 1 or 2 tablespoons of vegetable oil to the pan along with remaining ingredients (except fresh ginger) and stir-fry, turning frequently for about 1 minute. Return the chicken to the pan, along with pickled ginger and the sauce. Stir-fry until the sauce thickens, and chicken is cooked through. Finally, toss noodles with stir fry and sauce. Garnish with additional fresh scallions. Transfer to bowls and enjoy! (Str-fry can also be served over steamed rice)