CHICKEN WITH TIGER SAUCE AND SNAP PEAS READY IN 15 MINUTES
Get this chicken with an added amount of RAWR and maybe a bit of paw-licking... but we won't tell on you for that! The sauce is so good, who can blame you?
Provided by Chef David Padilla
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using organic chicken breasts, cut into 1" dice and follow same instructions as diced chicken. If using 24 oz. diced chicken breasts, follow same instruction as 12 oz. diced chicken, cooking in batches if necessary. If using pork medallions, pat dry and follow same instructions as chicken in Step 2, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. 1 Cook the Snap Peas If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas, 1/4 tsp. salt, and a pinch of pepper to hot pan and stir occasionally until snap peas are tender, 6-8 minutes.Remove from burner.While snap peas cook, cook chicken. 2 Cook the Chicken Pat chicken dry.Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. 3 Make the Sauce Add tomato juice, honey, ginger, seasoning blend, miso paste, and half the sambal to pan with chicken. Bring to a simmer.Once simmering, stir occasionally until sauce thickens to coat chicken, 3-4 minutes.Taste, and add more sambal, if desired. Add snap peas to pan and stir to combine. Remove from burner. 4 Heat Rice and Finish Dish Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with chicken-snap pea mixture. Bon appétit!
Nutrition Facts :
SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE
Chicken is stir-fried with red bell pepper and sugar snap peas and served over rice in this Szechuan-inspired dish perfect for a weeknight.
Provided by Julie Hubert
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
- Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
- Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
- Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
- Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 67.3 g, Cholesterol 73.2 mg, Fat 13.2 g, Fiber 6.3 g, Protein 37.1 g, SaturatedFat 2.4 g, Sodium 1491.3 mg, Sugar 3.8 g
CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
- Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 445 calorie, Cholesterol 152 milligrams, Sodium 140 milligrams, Protein 38 grams
CASHEW CHICKEN WITH SNAP PEAS
Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
- Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
- Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.
Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams
CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE
Make and share this Chicken, Mushrooms and Sugar Snap Peas over Rice recipe from Food.com.
Provided by carolinafan
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice in 1 1/2 cups water as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot.
- Add garlic and mushrooms; cook about 4 minutes, stirring frequently, until softened.
- Add broth and thyme; heat to boiling.
- Sprinkle chicken breasts with salt and pepper; add to skillet.
- Reduce heat to medium-low; cover and cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170*), turning once.
- In small bowl, mix cornstarch with 1 tablespoon cold water until smooth.
- Stir into chicken mixture.
- Increase heat to medium-high.
- Add sugar snap peas; cook about 5 minutes, stirring constantly, until sauce is slightly thickened and peas are hot.
- Serve chicken with sauce and vegetables over rice.
THAI CHICKEN WITH SUGAR SNAP PEAS
Bring a taste of Asia to your kitchen with this Thai chicken recipe. The sugar snap peas complement the peanut sauce while adding color and crunch.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pour 1/4 cup dressing over chicken in medium bowl; mix lightly. Refrigerate 1 hour to marinate.
- Meanwhile, whisk remaining dressing with peanut butter, honey, soy sauce and crushed pepper until blended. Reserve for later use.
- Cook spaghetti as directed on package, omitting salt. While spaghetti is cooking, remove chicken from marinade; discard marinade. Cook and stir chicken in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink. Add peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat.
- Drain spaghetti. Add to chicken mixture along with the reserved dressing mixture; mix lightly.
Nutrition Facts : Calories 510, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
RICE NOODLES WITH PEANUT SAUCE, CHICKEN, AND SNAP PEAS
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast chicken, carrots, snap peas, and cucumbers offers a refreshing yet satisfying dinner, but feel free to use whatever vegetables you'd like. Roast the chicken ahead of time to get dinner on the table even faster.
Provided by Katherine Sacks
Categories Back to School Dinner Noodle Chicken Sugar Snap Pea Cucumber Peanut Kid-Friendly Lime Juice Cilantro Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
- Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
- Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
- Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
- Do Ahead
- Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.
HOISIN CHICKEN OVER STICKY RICE WITH GLAZED SUGAR SNAP PEAS
Steps:
- Steps
- Combine hoisin sauce, horseradish, and garlic. Place chicken fillets in baking dish, pour garlic mixture over chicken. Let stand 5-6 minutes (or overnight) to marinate.
- Bake chicken 20-25 minutes or until chicken is 165°F.
- Cook rice following package instructions.
- Slice chicken and return to baking dish. Top chicken slices evenly with garlic/herb cheese and roasted peppers; bake 2-3 more minutes or until cheese melts.
- Whisk rice vinegar and agave nectar until agave dissolves. Remove rice from heat. Stir vinegar mixture into cooked rice; cover and let stand 2-3 minutes to absorb. Serve chicken over rice.
- Steps
- Preheat large sauté pan on medium-high 2-3 minutes. Remove pan from heat; coat with cooking spray. Add peas; cook 2-3 minutes or until lightly browned.
- Season with garlic/herb seasoning and rice wine vinegar; cook 1 more minute or until vinegar evaporates and peas are glazed. Serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THAI CHICKEN PARCEL WITH SUGAR SNAP PEAS & RICE
This Asian-inspired chicken dish is super-juicy and lean thanks to a simple steaming process salty, sweet and spicy Asian sauces
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned.
- Lay a large piece of baking parchment on a baking tray, add half the coriander, the pak choi and sugar snap peas, then place the chicken breasts on top. Combine the fish and soy sauce, rice vinegar, sweet chilli, lime zest and juice, and curry paste, and pour over the chicken and veg, then cover with another piece of parchment. Fold up each edge to form a parcel and cook for 12-15 mins.
- Meanwhile, cook the rice following pack instructions. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander. Serve with the rice.
Nutrition Facts : Calories 414 calories, Fat 4 grams fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium
CHICKEN AND SUGAR SNAP PEA SAUTE
Adapted from the Culinary Institute of America. A family favorite that I have tweaked for our tastes. A great light summer supper!! This is also very tasty with shrimp in lieu of the chicken.
Provided by jbe467
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a nonstick skillet, heat 1/3 of oil over high heat.
- Add peas and stir fry until bright green, 2-3 minutes.
- Remove from pan and set aside in bowl.
- Place flour in shallow pan.
- Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
- Discard leftover flour.
- In same skillet, heat remaining oil over high heat.
- Add chicken and cook, stirring, until lightly browned, about 4 minutes.
- Transfer chicken to bowl with peas.
- Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
- Reduce heat to medium and return chicken and peas to skillet.
- Cook until just heated through.
- Add parsley, juice and zest.
- Adjust seasoning with salt and pepper.
- Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
- Any of your favorite veggies would do.
- This also goes well with rice.
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