Pea Shoots and Chicken in Garlic Sauce Recipe -
Pea Shoots and Chicken in Garlic Sauce Recipe
  • READY IN 25 mins

Pea Shoots and Chicken in Garlic Sauce

Recipe by  

"Whenever we go out for Chinese food, my friends always order this vegetable dish from the 'secret' menu. It is so yummy and different and probably pretty good for you because it is as green as spinach. I've been scouring the vegetable aisle for months trying to figure out what exactly the stuff is. Lo and behold, today I found it at Superstore. Of course I didn't know exactly until I actually cooked it, but there was no mistaking it. They are snow pea shoots! Yumm yumm!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.
  2. Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.
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Reviews More Reviews

Mar 29, 2011

I really had to think about if this was 3 stars or 4. I am giving it 4 stars because - although it was bland - I knew it would be by looking at the ingredients. The sesame oil in the chicken is excellent - I would double it next time. It really doesn't need the 3/4 Cup broth - as the Pea Shoots wilt quickly (like spinach) and release a lot of water. If I were to make this again - I would add more sesame oil to the chicken along with some garlic chili paste, also fresh ginger along with the garlic - add no or just a tiny bit of broth or water - a pinch of salt or soy sauce and a pinch of sugar to bring out the flavors.

Jun 11, 2011

I am one of those annoying people that rate a recipe, even though not following the recipe exactly. I always read reviews first, just to find out what others think of this recipe and I used suggestions. I doubled the amount of sesame oil, and am glad I did because it wasn't super strong and I love the flavor of sesame oil. I also added 3 cloves more garlic, another bunch of pea shoots, used homemade veggie broth in lieu of the chicken broth, half a small onion diced, some ginger, soy sauce, some sherry, and a bit of sucanet to sweeten it up (I don't use regular sugar - only Sucanet which is also knows as Rapidura). I thought this was so delicious and I wouldn't hesitate to eat this again and again! I do think that the flavor would have been lacking, but I think it has great potential to add flavors that you enjoy. I also served this up with Lundberg Wild Blend (a combination of long grain brown rice, sweet brown rice, Wehani, Black Japonica, and Wild Rice). I would have used another rice (Brown Basmati is my preferred) however the one I used needed to be used up. Really, you should try this it is FANTASTIC!

Jun 21, 2010

This is fantastic! Used local organic hydroponic pea shoots. It tastes just like takeout Chinese (but less greasy).

Mar 22, 2011

Yummy and simple to make

Aug 29, 2011

Very mild dish but one that compliments the other dishes on the menu. I forgot to get pea shoots but I continued with the recipe anyway :) Due to dietary concerns I used spelt flour instead of cornstarch but added a tablespoon of arrowroot powder with the broth to thicken the sauce. Delicious - especially when paired with Kale and Adzuki Beans (on this site) and served with rice. Next time I'll add more garlic and maybe ginger and other spices if I plan to serve alone. Very nice and flexible dinner.

Aug 02, 2011

This was simple and good. You can alter the amounts to your taste. The main thing, I think, is knowing these are called snow pea, or snap pea shoots, and getting a little green in your diet!

Dec 17, 2011

Easy and very tasty. We added mushrooms and sugar snap peas along with pea shoots. Tasted like the Chinese place down the road without the MSG. Served with basmati rice, eggrolls, springrolls, and gyoza.

Jan 24, 2012

Totally skipped the pea shoots, took advice from others, doubled the sesame, threw in a dollop of soy sauce, some chili powder, salt and pepper, and chopped up a bit more garlic and onions (yes totally changed the whole thing around lol) but it actually came out great - quick and easy with rice, and gave me a good concept of something to throw together in 15/20 minutes!


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 6.4 g
  • 2%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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