Spicy stir-fried chicken and snow peas from Milk Street: Cookish: Throw It Together (page 221) by Christopher Kimball

  • chicken breasts
  • snow peas
  • Show all ingredients...

  • EYB Comments

    Can substitute red bell peppers for Fresno chiles.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute red bell peppers for Fresno chiles.

  • jamiemiller on March 10, 2026

    I used 9 oz of snow peas because that’s what I had. I 1.5x the sauce, but that was unnecessary, and I would not repeat. I eyeballed the lime and maybe went too heavy on it. I couldn’t find Fresno chilies, so I used a green bell pepper and half a jalapeno. The taste was great! I really enjoyed this and would make again but I think it took me a good bit longer than 20 minutes start to finish.

  • cristina_7tmh18 on January 19, 2026

    The flavors are bright and fresh! I always sub bell pepper for the Fresno chile (Meijer is hit or miss for various chiles) and add sliced onions. This usually makes for at least 2 meals for us, though we’ve noticed the longer we let the leftovers sit — the spicier the sauce gets. So we try to eat it quickly!

  • Partyof7 on October 05, 2023

    Very very good. We all liked this. I went a little light on the gochujang.

  • averythingcooks on February 14, 2023

    This was a good choice to use up some almost empty fridge jars and some produce (this book is great for that). I did not have snow peas but did use the fresno chilies plus some broccoli, celery, red onion, yellow peppers & green onions. Perhaps not the best stir fry sauce I've made (maybe too heavy on the lime?) but we easily ate it all (1/2 recipe with one chicken breast to serve 2).

  • kari500 on May 26, 2022

    C loved this. I thought the sauce was odd, and the flavors didn’t quite meld. Certainly easy though.

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