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
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.
SNOW PEAS WITH GINGER
From The Best Recipes in the World by Mark Bittman. "A small and perfectly easy dish. The finishing touch of hot sesame oil is a common garnish in Hong Kong and a nice one."
Provided by AB_Fan
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil in a 10- or 12-inch skillet, preferrably non-stick, over high heat. A minute later, add the ginger and peas and stir and toss occasionally, until they are lightly browned and their green color is vivid, about 2 minutes.
- Add the soy sauce and transfer to a platter. Add the sesame oil to the same pan and heat for about 10 seconds. Pour over the snow peas, season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 83.6, Fat 6.9, SaturatedFat 1.1, Sodium 253.4, Carbohydrate 4, Fiber 1.3, Sugar 2, Protein 1.9
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
SESAME CHICKEN WITH GINGER AND SNOW PEAS
This recipe was in our local newspaper. Looked delicious and fairly low carb. Wanted to post it for safe keeping. This did not have a cooking time. I estimate30 mins.
Provided by Tonda
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice chicken very thin on the diagonal. In a large bowl toss the chicken with 1 Tbsp of the soy sauce, 1/2 teaspoons of sesame oil, and 1 teaspoons rice vinegar.
- In another bowl, combine 1/4 water with the ketchup (I use sugar free), remaining soy sauce, 1 Tbsp vinegar and 1-1/2 tsp sesame oil.
- Trim the scallions and separate the dark green tops from the light green and white bottoms. Slice the tops into 2inch pieces and the bottoms in thin rounds. Combine both in medium bowl with the snow peas and ginger.
- Heat 1-1/2 Tbsp of canola oil in large non stick skillet or stir fry pan over med. high heat until hot. Add chicken and cook, stirring occasionally until it loses its raw appearance. Transfer to a plate.
- Add remaining canola oil, scallions, snow peas, and ginger and cook stirring occasionally, until the scallions and ginger start to brown.
- Return the chicken to the pan and add ketchup mixture and half of the sesame seeds. Cook until chicken is cooked through and snow peas are crisp tender.
- Transfer to plate and sprinkle with remaining sesame seeds.
Nutrition Facts : Calories 399.6, Fat 21.9, SaturatedFat 2.7, Cholesterol 109, Sodium 791.5, Carbohydrate 10.2, Fiber 3, Sugar 4.3, Protein 40.2
STEAMED GINGER CHICKEN AND SNOW PEAS
Better than a five-star restaurant, and won't stick to your gut (or butt). Refreshing and delicious, with amazingly zesty flavor that rivals any of my favorite New York City gourmet destinations -- and it's easy!! Amazingly, my husband adapted a recipe he found and I'll love him dearly forever for finding it... Our secret revealed...
Provided by wasabipea00
Categories One Dish Meal
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into 3 in x 1/2 in strips.
- Marinate the chicken in Italian dressing while you trim the snow peas.
- In a 12-inch skillet, boil the water with 1/2 teaspoon salt and 3-4 quarter-sized slices of ginger over high heat.
- Add the chicken, lower the heat to medium, cover, and simmer for 5 minutes.
- Place the snow peas over chicken in the skillet, cover again, and simmer approximately 2 minutes so that snow peas are cooked but still crunchy.
- Serve over cooked white rice, garnishing each portion with scallion. Serve with lemon wedges and red pepper flakes to taste.
CHICKEN WITH GINGER AND SNOW PEAS
Steps:
- Put the cornstarch in a small bowl. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch. Set aside.
- In a large, heavy skillet, heat the oil over high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, stirring frequently.
- Stir in the snow peas, garlic, and gingerroot. Cook for 3 minutes, stirring constantly.
- Add the broth mixture. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth.
- Nutrition Information
- (Per serving)
- Calories: 168
- Total fat: 3.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 66mg
- Sodium: 157mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugars: 1g
- Protein: 28g
- Calcium: 32mg
- Potassium: 388mg
- Dietary Exchanges
- 1 vegetable
- 3 very lean meat
GINGER CHICKEN WITH SNOW PEAS
Make and share this Ginger Chicken With Snow Peas recipe from Food.com.
Provided by shawnajean
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 159.4, Fat 4.7, SaturatedFat 0.8, Cholesterol 33.5, Sodium 153.7, Carbohydrate 10.4, Fiber 1.4, Sugar 2.9, Protein 15.2
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- Heat a large skillet (or wok) over high heat. Add 1 tablespoon of sesame oil and swirl to coat the pan. Add the chicken and stir fry until the pieces have separated and are lightly browned and nearly cooked, about 2 minutes. Transfer to a large plate.
- Wipe out the pan and heat the remaining tablespoon of sesame oil over medium-high heat. Add the ginger and sauté for a minute, or until softened slightly, stirring continuously. Add the garlic and white bottoms of the scallions, and sauté for an additional 30 seconds or so, or until fragrant. Add the snow peas and bell pepper. Sauté until they are just beginning to soften, roughly 3 to 4 minutes.
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