Photo of Spicy Stir-Fried Chicken with Snow Peas and Tomatoes by WW

Spicy Stir-Fried Chicken with Snow Peas and Tomatoes

SmartPoints® value per serving
Total Time
22 min
17 min
5 min
Chicken thighs are excellent for stir-frying because they remain moist and succulent. If you prefer less heat, reduce the chili garlic sauce to 2 teaspoons.


uncooked boneless skinless chicken thigh(s)

12 oz, cut into 1/4-inch thick, bite-size slices

sherry (dry or sweet)

5 tsp, divided

soy sauce

2 tsp, dark* (see note)


2 tsp

fat free chicken broth

2 Tbsp

hoisin sauce

1 Tbsp

low sodium soy sauce

1 Tbsp

chili sauce

1 Tbsp, (chili-garlic sauce)

peanut oil

5 tsp

garlic clove(s)

3 medium clove(s), smashed

snow peas

2 cup(s), strings removed** (see note)

fresh cherry tomato(es)

1 cup(s), halved

table salt

¼ tsp


  1. 1. In a medium bowl, combine chicken, 2 tsp of sherry, dark soy sauce and cornstarch, and stir until cornstarch is no longer visible. In a small bowl, combine chicken broth, hoisin, soy sauce, chili garlic sauce and remaining 1 Tbsp sherry.
  2. 2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add garlic and stir-fry 10 seconds or until fragrant. Push garlic to sides of wok, add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
  3. 3. Swirl in remaining 2 tsp oil, add snow peas, tomatoes and salt, and stir-fry 30 seconds or until just combined with chicken. Swirl sauce into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Yields 3/4 cup per serving.


* The dark soy sauce adds a rich flavor with a hint of sweetness and helps to caramelize the chicken. If you cannot find it, you can substitute low sodium soy sauce.** To save time, if the snow peas are young and tender you can skip stringing them.

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