CHICKEN WITH SNOW PEAS STIR-FRY
Edible pea pods are a delicious crunchy and tender vegetable great for a side or even a main dish and this easy-to-make chicken with snow peas stir-fry is no exception!
Provided by Bill
Categories Chicken and Poultry
Time 15m
Number Of Ingredients 16
Steps:
- Mix the cornstarch, light soy sauce, and oil in a bowl for the marinade. And add toss in the chicken. Set aside. Mix 1/3 cup of hot water or chicken stock with cornstarch into a slurry and set aside. If you like more sauce for the rice, increase your hot water/stock and add more salt or soy sauce to taste.
- Heat the wok over high heat until smoking, add a tablespoon of oil to coat the wok and spread the chicken around evenly. Let the chicken sear (don't move the pieces) for about 60 seconds until browned on one side. If the wok is heated properly, the chicken should not stick. Next, give the chicken a quick stir and add the minced garlic and snow peas. Add the shaoxing wine around the rim of the wok to deglaze and stir everything together using a bottom to top folding motion for about 30 seconds.
- Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now. Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, about 15 seconds.
- Stir up your slurry mix (the water and starch has probably separated by now) and add to the wok. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. All of the pea pods should be bright green by now. Don't overcook or you precious pea pods will become limp and turn yellow!
- Plate and serve immediately with steamed rice.
Nutrition Facts : Calories 247 kcal, Carbohydrate 13 g, Protein 28 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 807 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN STIR-FRY WITH SNOW PEAS AND BELL PEPPER
Bell peppers provide a rainbow of colors in this attractive stir-fry. The crispness of the peppers and snow peas contrasts with the juicy chunks of chicken, while a traditional stir-fry sauce bathes the dish in Asian flavors of soy, garlic, and ginger. Add brown rice for a meal that rivals your favorite from the Chinese takeout menu, or cauliflower rice for a low carb dinner.
Provided by American Diabetes Association and American Heart Association
Yield 4 Servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the broth, vinegar, soy sauce, gingerroot, garlic, and pepper. Set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-761027751", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 4 Servings Serving Size 3 oz chicken and 1 cup vegetables Amount per serving Calories 200 Total Fat 5g Saturated Fat 1g Trans Fat 0g Cholesterol 65mg Sodium 290mg Total Carbohydrate 10g Dietary Fiber 2g Total Sugars 5g Added Sugars 0g Protein 27g Potassium 650mg Phosphorus 235mg Choices/Exchanges 2 Nonstarchy vegetable, 3 Lean protein
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.
CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
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EASY CHICKEN SNOW PEA STIR FRY - A BEAUTIFUL PLATE
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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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