This Pioneer Woman Stir-Fry in Just 35 Minutes Recipe is a savory and saucy recipe, which is made with juicy chicken thighs and crisp snow peas. It’s a better-than-takeout weeknight meal, ready in about 35 minutes.
Pioneer Woman Stir-Fry in Just 35 Minutes Recipe Ingredients
- 1/2 cup low-sodium soy sauce, plus more for serving
- 3 Tbsp. sherry (dry sherry, not cooking sherry if possible)
- 2 Tbsp. packed brown sugar
- 2 Tbsp. cornstarch
- 1 Tbsp. minced fresh ginger
- 1 1/2 lb. skinless, boneless chicken thighs, trimmed of fat and cut into 3/4-inch pieces
- 3 Tbsp. peanut oil
- 8 oz. snow peas, trimmed
- Kosher salt, to taste
- Cooked white rice, for serving
- Red pepper flakes, for topping
- Chopped roasted cashews, for topping (optional)
- 1/2 cup water (for the sauce)
How To Make Pioneer Woman Stir-Fry in Just 35 Minutes Recipe
- Make the sauce and marinate: In a small bowl, whisk together the soy sauce, sherry, packed brown sugar, cornstarch, and minced fresh ginger. Pour about one-third of this mixture over the cut chicken pieces in a large bowl. Toss with your hands to coat the meat thoroughly. Set the chicken aside to marinate briefly. Crucial: Reserve the remaining two-thirds of the liquid sauce for later.
- Flash fry the veggies: Heat the peanut oil in a large cast-iron skillet or wok over high heat. Once the oil is shimmering, add the trimmed snow peas. Stir-fry quickly for just 45 seconds—they should remain bright green and crisp. Remove them to a plate and set aside.
- Sear the chicken: Let the skillet get very hot again. Using tongs, transfer the chicken from the bowl to the hot pan, leaving most of the excess marinade behind. Spread the chicken out in a single layer. Do not stir for a good minute; this allows the chicken to get nice and brown on the bottom. Once seared, flip the chicken and cook through, tossing occasionally, for 5 to 6 minutes.
- Thicken and serve: Pour in the 1/2 cup of water, the reserved marinade sauce, and the cooked snow peas back into the skillet. Cook over high heat, stirring constantly, for about 30 seconds. The cornstarch in the sauce will cause it to thicken rapidly into a glossy glaze. Turn off the heat. Taste and season with salt only if needed (the soy sauce is salty). Serve immediately over fluffy white rice, topped with red pepper flakes and chopped cashews.
Recipe Tips
- Chicken Thighs vs. Breasts: This recipe specifically uses thighs because they have a higher fat content, which keeps them juicy and tender under the high heat of a stir-fry. If you use breasts, be careful not to overcook them, as they dry out faster.
- High Heat is Essential: To get that “wok hei” (breath of the wok) flavor, you need your pan smoking hot. A cast-iron skillet retains heat better than non-stick, making it superior for browning the meat.
- The Cornstarch Slurry: The cornstarch in the marinade helps “velvet” the chicken (keeping it soft), while the cornstarch in the reserved sauce thickens the liquid into a glaze that clings to the ingredients.
- Sherry Substitute: If you don’t have dry sherry, you can substitute it with Chinese Shaoxing wine, dry white wine, or even apple cider vinegar for a different acidity profile.
What To Serve With Pioneer Woman Stir-Fry in Just 35 Minutes
This is a “bowl food” meal, but you can add appetizers to round it out.
- Steamed Rice: Jasmine or short-grain rice soaks up the sauce best.
- Spring Rolls: Crispy vegetable rolls add crunch.
- Cucumber Salad: Marinated cucumbers add a cool contrast.
- Dumplings: Potstickers are a classic side.
How To Store Pioneer Woman Stir-Fry in Just 35 Minutes Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken further as it cools.
- Reheat: Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second intervals.
- Freeze: This recipe is not ideal for freezing because the snow peas will lose their crunch and become mushy upon thawing.
Pioneer Woman Stir-Fry in Just 35 Minutes Recipe Nutrition Facts
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 145mg
- Sodium: 950mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugar: 9g
- Protein: 35g
Nutrition information is estimated per serving (without rice).
FAQs
Can I use other vegetables?
Yes, broccoli florets, sliced bell peppers, or snap peas work well. Just adjust the cooking time in step 2 to ensure they are tender-crisp.
Is this gluten-free?
As written, no. Soy sauce contains wheat. To make it gluten-free, use Tamari or coconut aminos and ensure your cornstarch is certified gluten-free.
Can I make this ahead?
You can whisk the sauce and chop the chicken/veggies in the morning. However, cook it fresh right before serving, as stir-fries take only minutes to cook but lose texture quickly if they sit.
Pioneer Woman Stir-Fry in Just 35 Minutes Recipe
Description
A lightning-fast weeknight dinner featuring juicy chicken thighs and crunchy snow peas tossed in a glossy, savory-sweet ginger soy glaze.
Ingredients
Instructions
- Whisk soy sauce, sherry, sugar, cornstarch, and ginger.
- Marinate chicken in 1/3 of the sauce. Reserve the rest.
- Heat oil in skillet. Flash fry snow peas (45 secs); remove.
- Sear chicken in skillet (don’t stir for 1 min) until browned and cooked through (6 mins).
- Add water, reserved sauce, and peas to pan.
- Cook 30 seconds until sauce thickens.
- Serve over rice with cashews and pepper flakes.
Notes
- Peanut Oil: This oil adds a distinct nutty flavor and handles high heat well. If allergic, use canola or vegetable oil.
- Searing: Leaving the chicken undisturbed for the first minute is the only way to get color on the meat without boiling it in its own juices.
Pioneer Woman Stir-Fry in Just 35 Minutes Recipe
