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
HONEY CHICKEN OVER SNOW PEA RICE
Make and share this Honey Chicken over Snow Pea Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat a medium saucepan over med-high heat; add 1 tablespoon vegetable oil and the butter to the pot.
- When the butter is melted, add in the rice; season with salt and pepper, lightly brown the rice for 3-4 minutes, stirring often.
- Add in the wine and allow it to evaporate entirely, 1 to 2 minutes.
- Add in 3 cups chicken broth and the lemon zest; bring liquid to a boil; cover and lower heat.
- Cook the rice for 18 -20 minutes or until tender.
- Once the rice has only about 3 more minutes of cook time, remove the lid and add the sliced snow peas (don't stir the rice; just add the snow peas on top and put the lid on.
- The steam will lightly cook the snow peas.
- Once cooked, fluff the rice with a fork and stir in the snow peas; they should have some crunch to them.
- While the rice is cooking, preheat a large skillet over med-high heat with the remaining 2 tablespoons oil.
- Add in the chicken, season with salt and pepper, and brown for 3 minutes.
- Add in the red pepper flakes, onions, garlic, ginger, and honey.
- Stir frequently and continue to cook 3-4 minutes, or until the onions are tender.
- Add the remaining 1 ½ cups chicken broth; bring to a simmer.
- Once at a simmer, combine the cornstarch with a splash of water and mix to create a thin paste.
- Add the cornstarch mixture to the simmering chicken, mix thoroughly and continue to cook for 2 minutes or until the liquid is thickened.
- Add the sliced scallions and lemon juice to the chicken and stir.
- Serve the honey chicken over the snow pea rice.
Nutrition Facts : Calories 786.1, Fat 18.1, SaturatedFat 4.5, Cholesterol 139.3, Sodium 1018.5, Carbohydrate 82, Fiber 3, Sugar 17.9, Protein 64.9
FRIED RICE WITH PEAS AND CHICKEN
Provided by Mark Bittman
Categories main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
- Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
- Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
- Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY CHICKEN FRIED RICE WITH PEANUTS
From Cooking Light. It isn't too spicy as written, but you can always make adjustments by using less crushed red pepper to suit your tastes. If you want to shave time off the prep, use the boil-in-bag brown rice available at many stores.
Provided by CaliforniaJan
Categories Brown Rice
Time 30m
Yield 1 3/4 cups, 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 4 ingredients in a small bowl; stir well with a whisk.
- Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
- *Note: cooking time does not include time to cook rice or chicken.
CHICKEN, SNOW PEA, AND CASHEW FRIED RICE
Great recipe on a budget.
Provided by hlschoeppner
Categories Asian Recipes
Time 23m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken and 2 tablespoons teriyaki sauce in a bowl. Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over high heat. Add chicken; cook and stir until no longer pink in the center, 3 to 5 minutes. Transfer to a separate bowl.
- Stir scallions, garlic, ginger, and remaining vegetable oil into skillet until fragrant, about 1 minute. Stir in snow peas and chicken broth; cover and cook until tender; 2 to 3 minutes.
- Stir rice, cooked chicken, and remaining teriyaki sauce into skillet; cook and stir until rice is heated through, 2 to 3 minutes. Sprinkle with cashews.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 55.3 g, Cholesterol 64.9 mg, Fat 16.5 g, Fiber 2.7 g, Protein 32 g, SaturatedFat 3.1 g, Sodium 800.4 mg, Sugar 5.5 g
CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE
Steps:
- Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
- For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.
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