SIMPLE CHICKEN AND SNOW PEA STIR-FRY
This Simple Chicken and Snow Pea Stir-Fry is the answer to a quick-fix dinner meal. Packed with crunchy veggies and an authentic tasting Chinese savory sauce, this meal is the perfect substitute for takeout.
Provided by Cathy
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together chicken broth, sherry, soy sauce, cornstarch and chili garlic sauce. Add chicken and marinate for ten minutes.
- Heat oil in a large, heavy bottomed skillet over high heat. Add chicken, reserving marinade. Stir-fry chicken until cooked through, about five minutes; transfer chicken to a plate.
- Add mushrooms and peas to the skillet; stir fry about three minutes. Add garlic and ginger; stir-fry about one minute. Return chicken to the skillet and stir in reserved marinade, scraping up any brown bits. Simmer until sauce thickens, about three-four minutes.
- Serve with rice.
Nutrition Facts : Calories 505 kcal, Carbohydrate 8.1 g, Protein 49.6 g, Fat 16.2 g, SaturatedFat 3.1 g, Cholesterol 1.2 mg, Sodium 1549 mg, Fiber 2.1 g, Sugar 3.6 g, UnsaturatedFat 6.1 g, ServingSize 1 serving
GINGER CHICKEN WITH OYSTER MUSHROOM AND SNOW PEAS
Once in a while we at home love to indulge in Chinese food. What I love about Chinese food is its quick to prepare and very flavorful. So it is perfect for a quick meal. This saucy Ginger Chicken With Oyester Mushroom and Snow peas goes very well with rice. One thing that is a key technique in coki
Provided by Subhasmita
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- In a small bowl mix chicken stock ,Soy sauce, Honey,2 tbsp flour, chilli flakes. Keep aside
- In a bowl take chicken cubes, add a dash of soy sauce, remaining 2 tbsp all purpose flour. Toss well.
- Heat 1 tbsp of oil in a heavy bottom pan preferably cast Iron pan. Fry chicken cubes in 2-3 batches on medium-high heat for 2-3 minutes until they are browned. Take out and keep aside.
- In the same pan add remaining 1 tbspn oil. Add chopped Ginger and garlic. Fry for a minute on medium heat. Add Sliced Onion. Fry for 2-3 minutes.
- Add mushroom, Snow Peas and Red bell pepper. Fry on medium-high heat for 2-3 minutes. ( The vegetables needs to tender and crisp.Don't overcook).
- Add chicken stock mixture. Boil for 2-3 minutes. When the Vegetable sauce mixture starts to thicken, toss in fried chicken cubes. Mix well. Season with salt if required. Switch off gas.
- Garnish with toasted Sesame seeds. Serve hot with white rice.
STIR-FRIED WILD MUSHROOMS WITH SNAP PEAS IN OYSTER SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
Steps:
- With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
- Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
- Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.
STIR FRIED SNOW PEAS AND MUSHROOMS
This is a simple side dish to prepare and serve with Asian dishes. We love it with grilled tuna.
Provided by BDEGER
Categories Side Dish Vegetables Green Peas
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
- Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
- Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 7.6 g, Fat 5 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 83.7 mg, Sugar 4.1 g
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
STIR-FRIED CHICKEN WITH YELLOW PEPPERS AND SNOW PEAS
Categories Chicken Stir-Fry Quick & Easy Pea Bell Pepper Gourmet
Yield Serves 2
Number Of Ingredients 16
Steps:
- In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the soy sauce, 2 teaspoons of the vinegar, 1/2 teaspoon of the sesame oil, and 1 tablespoon of the water until the cornstarch is dissolved, add the chicken, and let it marinate for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and 1/3 cup water with the sugar, the salt, and the broth until the cornstarch is dissolved and reserve the mixture. In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the chicken mixture until the chicken is opaque and just cooked through, and transfer the chicken with a slotted spoon to a sieve set over a bowl. Discard all but about 2 tablespoons of the oil remaining in the wok and in it stir-fry the scallion, the garlic, and the gingerroot for 10 seconds, or until the mixture is fragrant. Add the bell pepper and the snow peas and stir-fry mixture for 1 minute. Add the reserved broth mixture and the chicken and stir-fry the mixture for 1 minute, or until the chicken is heated through. Serve the chicken stir-fry over the rice.
WILD MUSHROOM AND CHICKEN STIR-FRY
Make and share this Wild Mushroom and Chicken Stir-Fry recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken, 1 teaspoon cornstarch, 1/4 teaspoon salt, and pepper in a medium bowl; set aside.
- Combine oyster sauce, water, sugar, remaining 2 teaspoons cornstarch, and remaining 1/4 teaspoon salt in a small bowl; set aside.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add chicken mixture and garlic; sauté for 3 minutes.
- Add snow peas and mushrooms; sauté 2 minutes.
- Stir in broth; bring to a boil.
- Stir in oyster sauce mixture; cook for 30 seconds or until thickened.
- Stir in onions; remove from heat.
Nutrition Facts : Calories 186.8, Fat 4.9, SaturatedFat 1, Cholesterol 65.8, Sodium 736.8, Carbohydrate 6.9, Fiber 1.1, Sugar 1.8, Protein 27.4
SNOW PEA, CHICKEN AND ALMOND STIR-FRY
This is originally from Good Taste magazine. I'm yet to try this, but it looks incredibly yummy and i decided to post it so i can add it to my cookbook!
Provided by Hayley_11
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the ginger, garlic, sesame oil and Chinese five spice together in a large bowl. Add the chicken and onion and allow it to marinate for atleast 15 minutes.
- Heat half a teaspoon of peanut oil in a hot wok and add the almonds, cooking until lightly toasted. When done, remove them from the pan and set aside.
- Add 1/4 of the chicken mix to the wok, frying until nice and golden. When done remove from the wok and set aside. Repeat with the remaining batches.
- Heating the remaining peanut oil, add the snowpeas and baby corn to the wok and stirfry until done to your liking. Add in the cooked chicken mixture, along with the oyster sauce and ketchap manis. Stirfry until the sauce thickens (this should take a minute or so).
- Serve on a bed of rice, topped with corriander.
Nutrition Facts : Calories 371.1, Fat 22.7, SaturatedFat 3, Cholesterol 85.9, Sodium 348.4, Carbohydrate 16.4, Fiber 4.5, Sugar 4.5, Protein 27.9
CHICKEN STIR-FRIED WITH OYSTER MUSHROOMS AND SNOW PEAS
Steps:
- To make the marinade, in a large bowl, combine the salt, sugar, cornstarch, wine, and soy sauce and stir to dissolve the sugar and cornstarch. Add the chicken and mix to coat evenly.
- To make the flavoring sauce, in a small bowl, combine the sugar, white pepper, cornstarch, water, soy sauce, oyster sauce, and sesame oil and stir well.
- In a wok or large skillet, heat 1 tablespoon of the oil over high heat until hot but not smoking. Add the ginger and stir-fry for about 30 seconds, or until fragrant. Add the chicken in a single layer and cook, undisturbed, for about 1 minute, or until it begins to brown. Using a spatula, flip the chicken and stir-fry for 1 to 2 minutes, or until it has taken on color but is still slightly undercooked. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pan and heat until hot. Add the onion and stir-fry for about 1 minute, or until fragrant. Add the mushrooms, snow peas, carrot, and 2 tablespoons of the water. Stir-fry for 1 minute, or until the water has evaporated. Repeat with the remaining 2 tablespoons water.
- Return the chicken and its juices to the pan and stir-fry briefly to finish cooking. Add the flavoring sauce and stir-fry for 1 minute. Transfer to a serving plate and serve.
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