Mild chicken pairs perfectly with assertive seasonings, so we often search out ingredients that deliver bold, one-stroke flavor solutions. For a stir-fry packed with tons of savoriness, a combination of Chinese oyster sauce and Korean gochujang, a fermented red chili paste, delivers just that, plus a balancing, pleasant sweetness.
This recipe from our book “COOKish,” which limits recipes to just six ingredients without sacrificing flavor, was inspired by the popular Malaysian dish ayam paprik. It’s a quick stir-fry with big, instant flavor thanks to those sauces, as well as bright lime zest and juice.
Often, we’re partial to chicken thighs over white meat for their richer flavor — and because they’re difficult to overcook — but this recipe cooks so quickly that chicken breast works wonderfully. And the powerhouse ingredients offer plenty of richness.
Fresno chilies add a little heat (“prik” means chili) that reinforces the spiciness of the gochujang; if you prefer a milder dish, use a red bell pepper instead. Serve with steamed rice.
Stir-Fried Chicken and Snow Peas
Start to finish: 20 minutes
■ 3 tablespoons oyster sauce
■ 2 tablespoons gochujang