CHICKEN AND SNOW PEAS
A simple,tasty, and quick version of a popular Chinese Style recipe.
Provided by REBECCAROD
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g
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
Make and share this Chicken with Snow Peas recipe from Food.com.
Provided by Mimi Bobeck
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 390.6, Fat 4.2, SaturatedFat 0.9, Cholesterol 73.5, Sodium 439.6, Carbohydrate 53.9, Fiber 4.3, Sugar 5.7, Protein 32.5
MICROWAVE GINGER-SOY FLOUNDER WITH SNOW PEAS
Fish and vegetables cook beautifully in the microwave, making it the perfect appliance for healthy dishes like this one. Here, delicate flounder filets cook gently and evenly on a bed of earthy shiitake mushrooms. While the fish rests outside the oven to finish cooking, you have time to cook the snow peas quickly, so they stay crisp and bright green.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Mix together the soy sauce, mirin, sesame oil, ginger and Sriracha.
- Toss the shiitakes and radishes in a microwave-safe 8-by-8-by-2-inch baking dish. Place the fillets on top in a single layer. Pour the soy sauce mixture over the fillets. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until the fillets are opaque white, 4 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. Let stand, covered, for 2 minutes to steam and finish cooking gently.
- Meanwhile, place the snow peas in a microwave-safe medium bowl. Cover tightly with plastic wrap; make a small slit in the center. Microwave on high (at 100 percent power) until the snow peas have turned bright green but are still crisp, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.)
- Divide the snow peas between two plates. Top with the shiitakes, radishes and fillets. Drizzle any sauce left in the baking dish over the fish. Squeeze fresh lemon juice over the fillets, and garnish with scallions. Serve with brown rice.
Nutrition Facts : Calories 320 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 75 milligrams, Sodium 820 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 28 grams
SESAME CHICKEN WITH SNOW PEAS
Skip the take-out and make your own version of this popular sweet-and-savory Chinese-American dish. We've lightened our version up by giving the chicken a quick marinade in soy and honey instead of coating and deep-frying it as most restaurants do. Steamed snow peas and brown rice round out the meal.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
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.
QUINOA WITH SHIITAKES AND SNOW PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the quinoa and 2 cups water in a small saucepan. Bring to a boil over high heat. Stir once, cover and reduce the heat to low. Continue to cook until the water is absorbed and the quinoa is tender, about 20 minutes. Remove from the heat and let stand 5 minutes, uncover and fluff with a fork.
- Meanwhile, heat 1 teaspoon of the sesame oil in a medium nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 5 minutes. Add the snow peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until bright green but still crisp-tender, about 3 minutes. Remove from the heat. Combine the cooked quinoa, mushroom mixture, soy sauce, scallions and remaining 2 teaspoons sesame oil in a medium bowl. Toss gently to combine. Season with additional salt and pepper. Serve warm or at room temperature.
- Calories: 210 Fat: 6 grams Saturated Fat: 1 gram Protein: 8 grams Carbohydrates: 32 grams Sugar: 2 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 260 milligrams
CHICKEN AND SNOW PEA FRIED RICE WITH PEANUTS
Add chopped salted peanuts to bring great texture to this fried rice with chicken thighs.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 10
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.
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
LEMON CHICKEN FETTUCCINE WITH SNOW PEAS
Make and share this Lemon Chicken Fettuccine With Snow Peas recipe from Food.com.
Provided by loof751
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
FRENCH-STYLE CHICKEN WITH PEAS & BACON
This creamy one-pot chicken dish is a great-value way of feeding the whole family
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
- Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
- Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium
CHICKEN FILLETS WITH SNOW PEAS
A tasty Thai meal with a big refeshing flavour. This is a simple Thai meal that is certain to make you a Thai cook expert to your friends and family. You can bulk out this recipe by adding more snow peas and/or fresh beans.
Provided by Chrissyo
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken into bite-sized pieces.
- String the snow peas and set them aside.
- In a wok, heat 1/2 cup of the coconut milk and when it is bubbling add the green curry paste and stir over medium heat tunil it smells fragant.
- Add the fish sauce and chicken pieces and stir constantly until the chicken is coated with the mixture and is no longer pink.
- Mix the remaining 1/2 cup coconut milk with 1/2 cup water and add to the pan with kaffir line leaves and chillies.
- Simmer gently for 15 minutes, stir in the snow peas and basil leaves and simmer for 5 minutes longer.
- Serve with freshly cooked white rice.
Nutrition Facts : Calories 217.7, Fat 15.1, SaturatedFat 11.4, Cholesterol 62.2, Sodium 427.9, Carbohydrate 4.8, Fiber 0.9, Sugar 1.8, Protein 17.1
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