Stir Fry

This recipe represents our current best practice in the generic chicken stir fry. We’re always evolving it and experimenting. A nice variation would be to add some color from carrots or red bell pepper.


  • 1 pound chicken breasts, cut into small pieces
  • 1 can sliced water chesnuts
  • 1 small can baby corn
  • 2 handfuls of snow peas
  • 1 spoonful of Spicy Brown Bean Sauce (from jar)
  • 1 handful peanuts
  • 2 crushed cloves of garlic
  • Soy sauce
  • Rice wine
  • Crushed red pepper
  • Olive oil


  • Marinate chicken pieces in soy sauce, rice wine, and one spoonful of spicy brown bean sauce, just enough to coat everything.
  • Trim ends from snow peas


  1. Heat a couple tablespoons of olive oil
  2. Cook garlic and crushed red pepper to release their flavor into the oil, approx 10 seconds
  3. Add chicken and the sauce. Stir the chicken to cook it completely.
  4. Add water chesnuts, peanuts, and baby corn. Make sure these are heated up and softened a bit
  5. Add the snow peas. Do not overcook them — make sure they stay crispy

Serve over steamed rice.