Chicken Tenders With Water Chestnuts Sugar Snap Peas Recipes

CHICKEN AND SNOW PEAS

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.

GINGERED PEAS AND WATER CHESTNUTS

Steps:

• Set aside 1/4 cup broth. In a large saucepan, combine the vegetables, butter, seasonings and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes. , In a small bowl, combine cornstarch and reserved broth until smooth; stir into pea mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

SUGAR SNAP PEAS WITH WATER CHESTNUTS

Steps:

• In large skillet, heat oil over medium heat.
• Saute garlic for about 1 minute until softened, be careful not to let it brown or it will be bitter.
• Add snap peas, salt and crushed red pepper flakes - cook and stir until tender (4-5 min.).
• Add water chestnuts, stir and heat through.
• Sprinkle cashews over and serve.

CHICKEN AND SNAP PEAS

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar, and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snap peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.

SNOW PEAS WITH WATER CHESTNUTS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.

ONE-PAN CHICKEN AND POTATOES WITH SNAP PEAS

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
• Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
• Bake 25 to 30 min. or until chicken is done (165ºF).
• Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
• Sprinkle with cheese.

LEMON CHICKEN WITH SUGAR SNAP PEAS

Steps:

• In a small bowl, mix together all the sauce ingredients except the lemon slices, then set aside.
• Heat a wok with the 2 tbsp oil. Season the chicken and sprinkle with the five-spice and flour. Shake off the excess, brown in batches, then remove from the pan. Add the remaining 1 tsp oil and the ginger, and sizzle for 1 min. Add the sugar snap peas and the chicken. Toss for a few mins, then add the sauce and lemon slices. Keep tossing for 2-3 mins or until the chicken is cooked through and the sauce is thick. Serve with the spring onions sprinkled over.

CHICKEN TENDERS WITH WATER CHESTNUTS & SUGAR SNAP PEAS

Steps:

• Lightly salt and pepper tenders, (breasts can be used if butterflied for quick cooking). In a large, preheated skillet, on Med. heat, cook tenders in butter 2-3 minutes per side until golden, and cooked through.
• Remove skillet from the heat, and transfer the chicken to a platter. Keep warm with foil wrap.
• Place skillet back on heat, and add flour to drippings. Stir and cook for 1 full minute. Add cream and stir until smooth. At this point you may add chicken broth to bring your cream sauce to the consistency you prefer.
• Add Worcestershire Sauce and Soy Sauce. Be sure to taste.
• Add Snap Peas and Water Chestnuts. Stir and bring back to bubble. Turn off heat.
• For serving, you can slide the chicken tenders back into the cream sauce and serve over rice, or place tenders on plate with rice, and spoon over the cream sauce. Garnish with toasted Sesame Seeds and chopped parsley.
• For extra heat, try two 4oz cans of Diced Green Chiles, and 1-2 Jalapeno peppers finely minced, added to sauce just before Snap Peas and Water Chestnuts.