Carla Halls Smothered Lemon Chicken With Peas And Carrots Recipes

CRISPY BEEF WITH CARROTS AND SNOW PEAS

Crispy Beef with Carrots and Snow Peas image

This Chinese-inspired dish uses minimal ingredients with so much flavor. Tossing the beef in cornstarch before cooking makes it extra crispy and gives the stir-fry texture. Feel free to use any vegetable you like!

Provided by Carla Hall

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup long-grain rice
12 ounces skirt steak, cut into 1/2-inch slices
1/4 cup soy sauce
1/2 cup plus 1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
1 cup plus 1 tablespoon canola oil
2 tablespoons mirin
1 tablespoon red wine vinegar
1 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper
3 cloves garlic, grated
1 large carrot, peeled and sliced on a bias
3 ounces snow peas, strings removed, halved crosswise
1 scallion green, thinly sliced on a bias

Steps:

For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.

CHICKEN WITH PEAS AND CARROTS

Chicken With Peas and Carrots image

Make and share this Chicken With Peas and Carrots recipe from Food.com.

Provided by GalicioBocharit

Categories One Dish Meal

Time 1h40m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons oil
2 medium onions, sliced
2 medium tomatoes, diced
1 tablespoon ground cumin
3/4 teaspoon ginger
1/2 teaspoon paprika
9 chicken drumsticks
1 (800 g) bag frozen peas and carrots
salt and pepper

Steps:

sautee onions in oil until they soften, and then mix in the spices.
Add tomatoes, then chicken, then the frozen peas and carrots.
put them in the oven on medium heat for 1 1/2 - 2 hours.

Nutrition Facts : Calories 709.9, Fat 39.1, SaturatedFat 7.9, Cholesterol 177.4, Sodium 402.4, Carbohydrate 41.8, Fiber 11.5, Sugar 5.4, Protein 53.1

CARLA HALL'S SMOTHERED LEMON CHICKEN WITH PEAS AND CARROTS

CARLA HALL'S SMOTHERED LEMON CHICKEN WITH PEAS AND CARROTS image

Categories Chicken

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
4 boneless/skinless chicken breasts
Salt and pepper (to taste)
1 Yellow onion (thinly sliced)
1 lemon (for the lemon zest)
1 bunch parsley
1/2 cup Chicken stock
1/2 cup milk
1 box frozen peas
1 carrot (sliced into coins)
1 box frozen pearl onions
1 bunch tarragon
2 tablespoons butter
1 sprig of thyme
1 tablespoon flour

Steps:

# ingredients 2 tablespoons extra-virgin olive oil 4 boneless/skinless chicken breasts 1 Yellow onion (thinly sliced) Salt, to taste instructions Saute chicken in olive oil. Add onions and a dash of salt. # step 2 ingredients 1/2 cup Chicken stock 1/2 cup milk 1 tablespoon flour instructions Remove chicken. Keep cooking onions until tender. Add stock and milk and dust with flour. # step 3 ingredients 1 lemon 1 bunch parsley instructions Once stock and milk are hot, add lemon zest, then add chicken back and cook until it's done. (you can add some peas if you like). Add some parsley. # step 4 ingredients 1 box frozen peas 1 carrot (sliced into coins) 1 box frozen pearl onions 2 tablespoons butter instructions Sweat carrots in butter until tender. Add pearl onions and peas. ("Sweat" means to cook slowly over low heat in butter, usually covered, without browning) # step 5 ingredients Salt and pepper (to taste) 1 bunch tarragon Zest from lemon used earlier Sprig of thyme instructions Season chicken with salt and pepper, lemon zest, thyme and tarragon.Plate and serve with peas, carrots and pearl onions

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