Milk Street’s recipe for stir-fried chicken and snow peas, using just six ingredients, was inspired by the popular Malaysian dish ayam paprik.
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
