Chicken with Chicharo (Snow Peas)

Chicken with Chicharo (Snow Peas)

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lola 31

"This chicken dish is a delight even to any discriminating taste. Serve hot with rice."
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40 m servings 403 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
  2. Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.


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Perfect recipe. I followed the directions and the meal came out exactly as expected. I wouldn't change a thing. I was looking for a WOK meal that was easy and tasty, and this is the one. Thank y...

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