Chicken Stir Fry With Snow Peas And Bell Pepper Food

STIR FRIED CHICKEN WITH RED PEPPERS AND SNOW PEAS

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.

STIR-FRIED CHICKEN BREAST WITH RED BELL PEPPERS AND SNOW PEAS

Steps:

• Bring a medium-size saucepan full of water to a boil. Fill a large bowl with ice cubes and water. When the pot of water reaches a boil, add a teaspoon of salt. Add the snow peas and cook 15 seconds, then remove from the boiling water using a skimmer or slotted spoon and transfer to the ice water. Allow the peas to sit in the ice water for a few minutes, then drain.
• Heat a wok or a large skillet over high heat. Add the peanut oil. As soon as it is hot enough to swirl easily around the wok, season the chicken strips with salt and pepper to taste, add them to the wok, and cook, stirring continuously, for about 2 minutes. Add the sugar, garlic, orange zest, onion, bell pepper, water chestnuts, and ginger, and continue to stir-fry for 3 minutes more. Add the snow peas, teriyaki or hoisin sauce, optional hot red pepper flakes, and sesame oil. Continue to stir and toss the ingredients until they are evenly coated with the sauce and the snow peas are hot and tender-crisp, 2 to 3 minutes more. Sprinkle on the cilantro and serve hot over steamed rice.

CHICKEN AND BELL PEPPER STIR FRY

Steps:

• In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
• Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
• Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
• Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
• Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
• Serve over hot cooked rice or noodles.

CHICKEN AND SNOW PEA STIR-FRY

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.

CHICKEN, MUSHROOM, SUGAR SNAP PEAS, AND RED BELL PEPPER STIR-FRY

Steps:

• In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
• Stir in the chicken and let it stand at room temperature for 10 minutes.
• In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
• When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
• Reserve the marinade.
• Stir-fry until the chicken is cooked through, 3-4 minutes.
• Transfer the chicken to a plate.
• Add the remaining 1 1/2 tablespoons oil to the wok.
• When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
• Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
• Sprinkle with the green onions.
• Serve immediately with the rice and additional soy sauce.

STIR-FRIED CHICKEN WITH YELLOW PEPPERS AND SNOW PEAS

Steps:

• In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the soy sauce, 2 teaspoons of the vinegar, 1/2 teaspoon of the sesame oil, and 1 tablespoon of the water until the cornstarch is dissolved, add the chicken, and let it marinate for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and 1/3 cup water with the sugar, the salt, and the broth until the cornstarch is dissolved and reserve the mixture. In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the chicken mixture until the chicken is opaque and just cooked through, and transfer the chicken with a slotted spoon to a sieve set over a bowl. Discard all but about 2 tablespoons of the oil remaining in the wok and in it stir-fry the scallion, the garlic, and the gingerroot for 10 seconds, or until the mixture is fragrant. Add the bell pepper and the snow peas and stir-fry mixture for 1 minute. Add the reserved broth mixture and the chicken and stir-fry the mixture for 1 minute, or until the chicken is heated through. Serve the chicken stir-fry over the rice.