← Back to Search Results
stir-frying American, European, Italian
Chicken and Sugar Snap Pea Stir-Fry with Creamy Pesto Sauce Recipe-7174

Photo by: Joseph De Leo
Comments: 0


When it comes to stir-fries, think outside of the box, as this Asian cooking method can be applied to Western flavors with great success. This one, with chicken and sweet sugar snap peas, is such a dish, with soy sauce nowhere in sight.

Yield: 4 servings


  • 10 ounces sugar snap peas
  • 1 pound boneless and skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 2 teaspoons cornstarch
  • 1½ cups chicken broth
  • 3 tablespoons pesto
  • 3 tablespoons heavy cream
  • Hot cooked rice, for serving


Prep: Trim and remove strings from peas. Cut chicken into strips about 2 inches long and ½ inch wide.

1. Heat very large skillet over medium-high heat until skillet is hot. Add 1 tablespoon oil and swirl to coat bottom of skillet. Add sugar snap peas and stir-fry until peas are crisp-tender, about 1½ minutes. Transfer to plate.

2. Add remaining tablespoon oil to skillet and heat. Season chicken with ½ teaspoon salt and ¼ teaspoon freshly ground pepper. Add to skillet and cook, stirring often, until chicken is lightly browned and almost cooked through, about 4 minutes. Return peas to skillet.

3. Sprinkle cornstarch over broth in small bowl and whisk to dissolve cornstarch. Pour into skillet. Stir in pesto and heavy cream. Cook until sauce comes to a boil and thickens, about 2 minutes. Season with salt and pepper to taste. Serve, spooned over rice.


Substitute ¼ cup chopped fresh basil for the pesto.


My refrigerator is rarely without a container of store-bought prepared pesto. Just a spoonful adds fragrant zest to so many foods. To store leftover pesto, pour a thin film of olive oil over the top, cover, and refrigerate for up to 2 weeks.

© 2005 Leslie Revsin

Note from Cookstr's Editors

Nutritional information does not include salt and pepper to taste or hot cooked rice, for serving.


Nutritional Information

Nutrients per serving (% daily value)

351kcal (18%)
367mg (15%)
21g (32%)
5g (25%)
94mg (31%)
95mcg RAE (3%)
44mg (73%)
46mg (5%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cook-with-jamie Cook with Jamie
by Jamie Oliver
american-masala American Masala
by Suvir Saran
lidias-italy Lidia's Italy
by Lidia Bastianich
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
flavor Flavor
by Rocco DiSpirito
good-to-the-grain Good to the Grain
by Kim Boyce
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
big-fat-cookies Big Fat Cookies
by Elinor Klivans
nigella-express Nigella Express
by Nigella Lawson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?