This dish brings together tender chicken, crisp snow peas, and a velvety white sauce that’s surprisingly simple to make. The key is balancing the creaminess with a touch of Asian-inspired flavor.
With just a few ingredients and 20 minutes, you’ll have a restaurant-quality meal that feels special without the fuss. The sauce clings perfectly to every bite.
Ingredients for Chicken and Snow Peas White Sauce
Tender chicken, crisp snow peas, and a velvety sauce come together with Asian-inspired flair here.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Snow Peas 🌱 | 8 oz | Trimmed, strings removed |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | For sauce base |
| All-Purpose Flour 🌾 | 2 tbsp | For roux thickening |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Fresh Ginger 🌿 | 1 tbsp | Grated or minced |
| Soy Sauce 🫒 | 1 tbsp | Low-sodium for control |
| Dry Sherry 🍷 | 2 tbsp | Or substitute dry white wine |
| Vegetable Oil 🫒 | 1 tbsp | Neutral flavor for cooking |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| White Pepper 🌶️ | ½ tsp | Ground, for subtle heat |
| Sesame Oil 🫒 | ½ tsp | Toasted, for finishing |
The chicken quality matters most here. Boneless, skinless breasts from Whole Foods or a trusted butcher stay tender. Pound them to even thickness for consistent cooking—¼-inch is ideal. For the snow peas, look for bright green pods with no wilting. Most Asian markets carry them fresh year-round, but frozen works in a pinch (thaw and pat dry first).
No dry sherry? Dry white wine or additional chicken broth with a splash of rice vinegar gets you close. Fresh ginger is non-negotiable for that authentic flavor—grate it yourself. The soy sauce can be tamari for gluten-free needs. If you’re avoiding alcohol, substitute with more broth and a pinch of sugar. The white pepper adds subtle warmth without overpowering.
This dish reheats beautifully for 2-3 days. Store in airtight containers in the fridge. The sauce may thicken slightly—thin with a splash of broth when reheating. For best texture, consume within 48 hours. Snow peas are best fresh, so add them just before serving if making ahead.
Why You’ll Love This Recipe
- One Pan Meal: I love that everything cooks together—just sear the chicken, toss in the snow peas, and let the butter-cream sauce work its magic.
- Creamy Comfort: The heavy cream and chicken broth blend into this rich, velvety sauce that clings to every bite of chicken and crisp snow peas.
- Weeknight Hero: Honestly, this is my go-to when I need something fancy enough for company but simple enough for a Tuesday.
- Stretches Further: Leftovers taste even better the next day, and the ingredients are affordable enough to make it twice a week.
Step-by-Step Instructions for Chicken and Snow Peas in White Sauce
Master this technique-driven process for a restaurant-quality dish with velvety texture and balanced flavors.
Step 1: Prepare and Cook the Chicken
Begin by pounding the 1.5 lb boneless chicken breasts to an even ½-inch thickness to ensure uniform cooking. Season both sides with 1 tsp kosher salt and ½ tsp white pepper.
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to retain warmth.
Step 2: Sauté Aromatics and Snow Peas
In the same skillet, reduce heat to medium and add the 8 oz snow peas, 3 cloves minced garlic cloves, and 1 tbsp fresh ginger. Stir-fry for 2-3 minutes until the snow peas turn bright green and the aromatics release their fragrance.
Deglaze the pan with 2 tbsp dry sherry and 1 tbsp soy sauce, scraping up any browned bits from the chicken. This step builds the flavor foundation for your sauce while maintaining the dish’s Asian-inspired profile.
Step 3: Create the Velvety White Sauce
Melt 2 tbsp unsalted butter in the skillet over medium heat. Whisk in 2 tbsp all-purpose flour to form a smooth roux, cooking for 1-2 minutes until it develops a light golden color but doesn’t brown.
Gradually pour in ½ cup chicken broth and 1 cup heavy cream, whisking constantly to prevent lumps. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon, achieving that signature velvety consistency.
Step 4: Combine and Finish
Return the chicken to the skillet along with any accumulated juices. Spoon the sauce over the chicken and snow peas, ensuring everything is well coated. Simmer for 1-2 minutes to allow the flavors to meld together.
Remove from heat and stir in ½ tsp sesame oil for a final aromatic touch. The sesame oil adds depth without overpowering the delicate white sauce. Serve immediately while hot, with the sauce generously spooned over the chicken and snow peas.
Pro Tips For Making Chicken And Snow Peas White Sauce
- Velvet the Chicken: Toss the sliced chicken with 1 teaspoon cornstarch and a pinch of salt before cooking—this keeps it tender and stops it from turning rubbery in the creamy sauce.
- Blanch the Peas: Drop snow peas in boiling water for 30 seconds, then shock in ice water. They’ll stay bright green and crisp, even after simmering in the sauce.
- Reduce First: Simmer the chicken broth by half before adding cream—this builds depth and prevents a thin, watery white sauce.
- Finish with Butter: Stir in 1 tablespoon cold unsalted butter at the end for a glossy, restaurant-style finish to your white sauce.
Wine and Beer Pairings for This chicken and snow peas white sauce
White Wine Pairings
A crisp Riesling with its bright acidity cuts through the creaminess beautifully. I recommend a German Kabinett Riesling—its subtle sweetness balances the dish’s savory notes. Serve chilled at 45-50°F for optimal flavor. 🍷
Rich Chardonnay
For those who prefer fuller-bodied whites, an oaked Chardonnay from California’s Sonoma Valley complements the velvety sauce. The buttery notes mirror the dish’s richness while adding depth. Avoid heavily oaked versions that may overpower.
Light Beer Options
A pilsner like Stella Artois or Warsteiner offers a clean, crisp contrast to the creamy sauce. The carbonation refreshes your palate between bites. Serve in a chilled glass for the best experience.
Asian-Inspired Pairing
For an authentic touch, try a Sake like Gekkeikan Horin. Its mild sweetness and subtle umami notes harmonize with the ginger and soy in the dish. Serve slightly chilled in a traditional ochoko cup. ✨
Red Wine Alternative
If you prefer red, a light Pinot Noir from Oregon’s Willamette Valley works surprisingly well. Its bright acidity and red fruit notes won’t clash with the creamy sauce. Avoid heavy, tannic reds that could dominate the dish.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless thighs stay juicier and work great. Reduce cooking time to 3-4 minutes per side since they cook faster. The flavor will be richer, complementing the creamy sauce beautifully.
What if my sauce is too thin?
Simmer it longer over medium-low heat while stirring. If needed, mix 1 tsp cornstarch with 1 tbsp cold water and stir in. It’ll thicken in 1-2 minutes.
How do I keep snow peas crisp?
Add them at the very end, cooking just 1-2 minutes. Overcooking turns them mushy. For extra crunch, blanch them in boiling water for 30 seconds first.
Can I make this ahead?
Cook the chicken and sauce separately, then combine when reheating. Store in the fridge for 2 days max. The sauce may thicken—thin with a splash of broth.
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