Hoisin Chicken Over Sticky Rice With Glazed Sugar Snap Peas Food
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.
CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE
Colorful and crisp, frozen sugar snap peas add just the right touch to this quick chicken sauté flavored with herbs, mushrooms, and garlic.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Cook rice in 1 1/2 cups water as directed on package.
- Meanwhile, heat oil in large skillet over medium-high heat until hot. Add garlic and mushrooms; cook about 4 minutes or until softened, stirring frequently. Add broth and thyme; bring to a boil.
- Sprinkle chicken breast halves with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear, turning once.
- In small bowl, blend 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 or until sauce is slightly thickened and peas are hot, stirring constantly. Serve chicken with sauce and vegetables over rice.
Nutrition Facts : Calories 390, Carbohydrate 44 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 950 mg, Sugar 3 g
SUGAR SNAP PEAS AND RICE
From Betty's Soul Food Collection... Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
- Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g
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