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+ servings

Chicken Chow Yuk

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: 307kcal


  • 1/3 cup chicken stock
  • 2-1/2 Tbsp soy sauce
  • 2 Tbsp dry sherry
  • 1 Tbsp cornstarch
  • 1/2 tsp brown or turbinado sugar
  • 1-1/2 Tbsp peanut or canola oil
  • 1 pound approximately 2 smaller boneless, skinless chicken breast, sliced into thin strips
  • 1 large garlic clove minced
  • 1 tsp grated fresh ginger
  • 1 large white or yellow onion sliced into thin half-moons
  • 6 large button mushrooms sliced
  • 4 celery stalks sliced on the bias
  • 1/2 red bell pepper diced or sliced
  • 1 cup fresh snow peas trimmed
  • Steamed or boiled white rice for serving


  • In a small mixing bowl, whisk together the chicken stock, soy sauce, sherry, cornstarch, and sugar until the cornstarch is dissolved. Set this aside.
  • Heat your wok or heavy-bottomed skillet over high heat. Add half the oil and the chicken strips. Sauté the chicken until it is opaque (white), stirring often, approximately 3 to 5 minutes. Using a slotted spoon, remove the chicken to a bowl.
  • Add the rest of the oil to the pan along with the garlic, ginger, onions, mushrooms, and celery. Cook for a couple of minutes until the garlic and ginger are fragrant.
  • Add the bell pepper and continue to cook for another minute.
  • Give the sauce another good stir. Over high heat, stir in the chicken, snow peas, and broth mixture. Allow this to come to a full boil. Cook just until the sauce reduces and clings to the chicken and vegetables, not more than 30 seconds to 1 minute.
  • Serve immediately over steamed or boiled rice.



Calories: 307kcal | Carbohydrates: 32g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 421mg | Potassium: 748mg | Fiber: 3g | Sugar: 6g | Vitamin A: 796IU | Vitamin C: 38mg | Calcium: 33mg | Iron: 2mg