Chicken And Snow Peas Food

SESAME CHICKEN WITH SNOW PEAS

Steps:

• Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes.
• Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
• Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
• Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
• Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

CHICKEN AND SNOW PEAS

Steps:

• Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
• Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
• Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

SIMPLE CHICKEN AND SNOW PEA STIR-FRY

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.

SNOW PEAS AND CHICKEN

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.

CHICKEN WITH SNOW PEAS

Steps:

• Remove all visible fat from chicken and cut into bite size pieces.
• Marinate in cornstarch, one teaspoon soy sauce and sherry.
• Slice mushrooms.
• Remove stems from pea pods.
• Heat oil in wok.
• Add snow peas and stir fry until covered with oil.
• Add chicken stock.
• Cover and cook about 30 seconds until jade green.
• Remove and drain.
• Stir fry chicken until no longer pink.
• Add mushrooms and bamboo shoots and stir fry for one additional minute.
• Add back snow peas and toss to heat.
• Make well in center of wok or skillet and add sauce mixture.
• Stir until it starts to thicken, then mix in chicken and vegetables.
• Serve over rice.

HONEY-GLAZED CHICKEN WINGS WITH SNOW PEAS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Lightly brush 2 rimmed baking sheets with olive oil. Put the chicken wings in a large bowl and toss with the paprika, curry powder, cumin and 1/2 teaspoon salt. Spread the wings in a single layer on the prepared baking sheets. Roast 15 minutes, then flip the wings, switch the position of the baking sheets and roast 15 more minutes. Meanwhile, bring a saucepan of lightly salted water to a boil. Add the snow peas and cook until bright green and crisp-tender, about 1 minute. Drain the snow peas and rinse under cold water, then transfer to a medium bowl. Toss with 2 teaspoons olive oil, 1/2 tablespoon soy sauce and the lime juice. Whisk the remaining 1 tablespoon soy sauce and the honey in a large bowl. Add the wings and toss to coat. Divide among plates and serve with the snow peas and lime wedges.
• Per serving: Calories 478
• Fat 28 g (Saturated 8 g)
• Cholesterol 110 mg
• Sodium 577 mg
• Carbohydrate 17 g
• Fiber 3 g
• Protein 38 g

15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS

Steps:

• Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
• Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

CHICKEN AND SNOW PEA FRIED RICE WITH PEANUTS

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds. Scoop onto a plate with a large, perforated spoon or spatula.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the snow peas, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until crisp-tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out evenly in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Add the peanuts and scallions and serve.

ONE-PAN CHICKEN AND POTATOES WITH SNAP PEAS

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
• Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
• Bake 25 to 30 min. or until chicken is done (165ºF).
• Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
• Sprinkle with cheese.

LEMON CHICKEN FETTUCCINE WITH SNOW PEAS

Steps:

• Cut chicken into 1" pieces. Mince the garlic.
• Cook pasta according to package directions. Drain and keep warm.
• Heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring frequently, for about 5 minutes until browned. Reduce heat to medium.
• In a bowl, whisk together the broth, lemon juice, cornstarch, salt and pepper. Add to chicken in skillet. Heat to boiling; reduce heat and simmer about 2 minutes, until thickened, stirring frequently.
• Add snow peas and cook 3 minutes longer.
• Toss hot pasta with sauce and garnish with parsley.

CHICKEN AND SNAP PEAS

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar, and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snap peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.

SESAME CHICKEN WITH BROCCOLI AND SNOW PEAS

Steps:

• Prepare rice according to direction on package, omit salt.
• Set aside and keep warm.
• Toast sesame seeds in 350F oven about 2 minutes or until light golden brown.
• In mixing bowl combine soy sauce, water, sugar, sesame seeds, ginger, garlic, and onions.
• Add chicken, coat thoroughly.
• Cover tightly and refrigerate about 1 hour.
• Place chicken and marinade in single layer in bottom of 8x8x2 inch baking pan.
• Broil 6 inches from heat about 6 minutes or until golden brown.
• Mix in broccoli and snow peas.
• Continue broiling about 4 minutes or until vegetables are hot and crisp but tender.
• Serve immediately over hot rice.

CHICKEN W/CASHEWS AND SNOW PEAS

Steps:

• Marinate chicken for 15-30 minutes in mixture of the first 5 ingredients.
• Heat oil in uncovered wok until temps reach 375% degrees.
• Add chicken mixture and stir fry for 3-5 minutes.
• Add snow peas and water chestnuts stir fry for 1 minute.
• Add chicken stock and salt, stir fry until slightly thickened.
• Stir in cashews and cook for a few seconds.
• Serve immediately over noodles or rice.

SESAME CHICKEN WITH SNOW PEAS

Steps:

• Whisk together 3 tablespoons soy sauce, 2 teaspoons sesame oil, and honey; toss in the chicken and marinate 20 minutes.
• Heat 2 teaspoons of the oil in a skillet over medium high heat; brown chicken in batches (discard marinade), about 3 to 5 minutes each, adding oil between batches.
• Transfer chicken to a plate and wipe out skillet.
• Add 2 teaspoons oil, cook green onions (reserve some of the green tops for garnish), ginger, and garlic and cook 1 minute.
• Whisk together broth, sugar, cornstarch, vinegar, chili paste, and remaining 2 tablespoons soy sauce; add to skillet.
• Cook until it thickens, about 3 to 4 minutes; stir in sesame oil.
• Meanwhile, steam snow peas in a steamer basket placed over boiling water, until crisp tender, about 2 to 3 minutes.
• Return chicken to skillet to heat through.
• Serve over brown rice, with snow peas on the side.
• Garnish with reserved green onions and sesame seeds.

CHICKEN WITH CHICHARO (SNOW PEAS)

Steps:

• Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
• Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.

LEMON CHICKEN WITH SNOW PEAS

Steps:

• Cook chicken in large nonstick skillet on medium heat 5 min. or until done, stirring frequently. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
• Mix cream cheese spread, milk, lemon zest, juice, garlic powder and black pepper until blended. Add to chicken mixture; cook and stir 2 min. or until heated through.
• Serve over rice.

GINGER CHICKEN WITH SNOW PEAS

Steps:

• White rice for 4, prepared separately.
• Cut chicken breast into thin slices. In a small bowl, mix chicken with soy sauce, cornstarch, and sherry, Set aside. Heat the oil in a wok over medium heat, add shallots and cook for about 1 minute. Add chicken and cook for about 4 minutes until it loses its pink color, then add chicken stock and allow to simmer. Add Snow Peas and cover wok for another 4 minutes, stirring occasionally. Remove cover and stir in ginger, and sugar. Cook for another 2 minutes. Mix well. Serve hot. Serve with white rice.

SPICY CHICKEN AND SNOW PEAS

Steps:

• Cook rice according to package directions, omitting salt and fat. Keep warm.
• Combine sugar and next 4 ingredients (through ginger) in a small bowl.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes.
• Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
• Return pan to heat. Add soy sauce mixture to pan; bring to a boil.
• Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly.
• Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture.
• Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.