SIMPLE CHICKEN AND SNOW PEA STIR-FRY
This Simple Chicken and Snow Pea Stir-Fry is the answer to a quick-fix dinner meal. Packed with crunchy veggies and an authentic tasting Chinese savory sauce, this meal is the perfect substitute for takeout.
Provided by Cathy
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together chicken broth, sherry, soy sauce, cornstarch and chili garlic sauce. Add chicken and marinate for ten minutes.
- Heat oil in a large, heavy bottomed skillet over high heat. Add chicken, reserving marinade. Stir-fry chicken until cooked through, about five minutes; transfer chicken to a plate.
- Add mushrooms and peas to the skillet; stir fry about three minutes. Add garlic and ginger; stir-fry about one minute. Return chicken to the skillet and stir in reserved marinade, scraping up any brown bits. Simmer until sauce thickens, about three-four minutes.
- Serve with rice.
Nutrition Facts : Calories 505 kcal, Carbohydrate 8.1 g, Protein 49.6 g, Fat 16.2 g, SaturatedFat 3.1 g, Cholesterol 1.2 mg, Sodium 1549 mg, Fiber 2.1 g, Sugar 3.6 g, UnsaturatedFat 6.1 g, ServingSize 1 serving
CHICKEN WITH SNOW PEAS STIR-FRY
Edible pea pods are a delicious crunchy and tender vegetable great for a side or even a main dish and this easy-to-make chicken with snow peas stir-fry is no exception!
Provided by Bill
Categories Chicken and Poultry
Time 15m
Number Of Ingredients 16
Steps:
- Mix the cornstarch, light soy sauce, and oil in a bowl for the marinade. And add toss in the chicken. Set aside. Mix 1/3 cup of hot water or chicken stock with cornstarch into a slurry and set aside. If you like more sauce for the rice, increase your hot water/stock and add more salt or soy sauce to taste.
- Heat the wok over high heat until smoking, add a tablespoon of oil to coat the wok and spread the chicken around evenly. Let the chicken sear (don't move the pieces) for about 60 seconds until browned on one side. If the wok is heated properly, the chicken should not stick. Next, give the chicken a quick stir and add the minced garlic and snow peas. Add the shaoxing wine around the rim of the wok to deglaze and stir everything together using a bottom to top folding motion for about 30 seconds.
- Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now. Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, about 15 seconds.
- Stir up your slurry mix (the water and starch has probably separated by now) and add to the wok. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. All of the pea pods should be bright green by now. Don't overcook or you precious pea pods will become limp and turn yellow!
- Plate and serve immediately with steamed rice.
Nutrition Facts : Calories 247 kcal, Carbohydrate 13 g, Protein 28 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 807 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND SNOW PEA STIR-FRY
This is my favourite stir-fry recipe from one of my Australian Weight Watchers cookbooks called Recipe Collection 2003
Provided by Diana McNaughton
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Roll chicken in five-spice powder, coat a pan with cooking spray and cook chicken until browned, Remove from pan. Recoat the pan and add ginger, sesame seeds and shallots.
- Stir-fry for 2-3 minutes, add the combined soy, honey and hoisin sauces, then add the snow peas cook until peas are bright green and tender-crisp.
- Return the chicken to the pan and cook until heated through.
- Serve with noodles or rice.
Nutrition Facts : Calories 143.1, Fat 1.7, SaturatedFat 0.3, Cholesterol 0.2, Sodium 641.4, Carbohydrate 27.9, Fiber 3.9, Sugar 16, Protein 5.9
STIR FRIED CHICKEN WITH RED PEPPERS AND SNOW PEAS
Make and share this Stir Fried Chicken With Red Peppers and Snow Peas recipe from Food.com.
Provided by swirlycinnacakes
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mince the garlic.
- In a medium bowl, combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, and the garlic and stir to combine. Add the chicken strips and toss to coat.
- Put the remaining 1 tablespoon cornstarch in a small bowl and whisk in the remaining 1 tablespoon soy sauce and chicken broth.
- In a large nonstick skillet, heat the canola oil over medium-high heat until hot. Add the chicken and stir-fry until no longer pink, 4 to 5 minutes. Add the pepper slices, snow peas, and scallions, and stir-fry for 2 minutes.
- Stir the broth mixture, add it to the skillet, and cook, stirring, until the sauce is thickened, 1 to 2 minutes.
SNOW PEA STIR-FRY
Make and share this Snow Pea Stir-Fry recipe from Food.com.
Provided by Jolene Green
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, stir fry snowpeas and mushrooms in oil for 2 minutes.
- In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth.
- Add to skillet, bring to a boil.
- Cook and stir for 1-2 min or until thickened.
SNOW PEA, CHICKEN AND ALMOND STIR-FRY
This is originally from Good Taste magazine. I'm yet to try this, but it looks incredibly yummy and i decided to post it so i can add it to my cookbook!
Provided by Hayley_11
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the ginger, garlic, sesame oil and Chinese five spice together in a large bowl. Add the chicken and onion and allow it to marinate for atleast 15 minutes.
- Heat half a teaspoon of peanut oil in a hot wok and add the almonds, cooking until lightly toasted. When done, remove them from the pan and set aside.
- Add 1/4 of the chicken mix to the wok, frying until nice and golden. When done remove from the wok and set aside. Repeat with the remaining batches.
- Heating the remaining peanut oil, add the snowpeas and baby corn to the wok and stirfry until done to your liking. Add in the cooked chicken mixture, along with the oyster sauce and ketchap manis. Stirfry until the sauce thickens (this should take a minute or so).
- Serve on a bed of rice, topped with corriander.
Nutrition Facts : Calories 371.1, Fat 22.7, SaturatedFat 3, Cholesterol 85.9, Sodium 348.4, Carbohydrate 16.4, Fiber 4.5, Sugar 4.5, Protein 27.9
CHICKEN STIR FRY WITH SNOW PEAS AND CASHEW NUTS
Make and share this Chicken Stir Fry with Snow Peas and Cashew Nuts recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the cornflour, sherry, stock, and soy sauce.
- Set aside.
- Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
- Add the chicken and stir fry until lightly brown.
- Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
- Add snow peas and cashew nuts and cook 1 minute more.
- Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
- Pile onto serving dish and serve with rice.
SNOW PEAS AND CHICKEN
Make and share this Snow Peas and Chicken recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h11m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1 inch cubes.
- Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well.
- Stir in the chicken.
- Cover, refrigerate for 1 hour.
- Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside.
- In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking.
- Add chicken and stir-fry for 2 minutes.
- Remove chicken, set aside.
- Add garlic and ginger to pan, stir well,add onions, snow peas and water.
- Stir-fry for 2 minutes.
- Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot.
- Serve over rice or noodles.
Nutrition Facts : Calories 303.5, Fat 8.3, SaturatedFat 1.4, Cholesterol 65.8, Sodium 382.2, Carbohydrate 17, Fiber 2.4, Sugar 6.3, Protein 29.1
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