SESAME CHICKEN WITH SNOW PEAS
Skip the take-out and make your own version of this popular sweet-and-savory Chinese-American dish. We've lightened our version up by giving the chicken a quick marinade in soy and honey instead of coating and deep-frying it as most restaurants do. Steamed snow peas and brown rice round out the meal.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes.
- Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
- Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
- Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
- Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.
SNOW PEAS AND CHICKEN
Make and share this Snow Peas and Chicken recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h11m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1 inch cubes.
- Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well.
- Stir in the chicken.
- Cover, refrigerate for 1 hour.
- Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside.
- In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking.
- Add chicken and stir-fry for 2 minutes.
- Remove chicken, set aside.
- Add garlic and ginger to pan, stir well,add onions, snow peas and water.
- Stir-fry for 2 minutes.
- Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot.
- Serve over rice or noodles.
Nutrition Facts : Calories 303.5, Fat 8.3, SaturatedFat 1.4, Cholesterol 65.8, Sodium 382.2, Carbohydrate 17, Fiber 2.4, Sugar 6.3, Protein 29.1
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 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
CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
- Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 445 calorie, Cholesterol 152 milligrams, Sodium 140 milligrams, Protein 38 grams
CHICKEN AND SNAP PEAS
When time is tight, nothing beats a 30-minute meal made in a single skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 534 g, Fat 29 g, Fiber 2 g, Protein 53 g, SaturatedFat 8 g
CHICKEN WITH CHICHARO (SNOW PEAS)
This Pinoy chicken dish is a quick and easy to make and tastes great. Serve hot with rice.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
- Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.
Nutrition Facts : Calories 403 calories, Carbohydrate 13 g, Cholesterol 127.1 mg, Fat 25.6 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 6.9 g, Sodium 182.7 mg, Sugar 5.9 g
ORANGE CHICKEN WITH SNOW PEAS AND CARROTS (COOKING FOR 2)
If you've only had your local Chinese restaurant's version of orange chicken, you're in for a treat. This lighter, brighter take on a classic is so good, you won't be calling for takeout again.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 2
Number Of Ingredients 18
Steps:
- In medium bowl, toss chicken pieces and soy sauce.
- In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.
- In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.
- Line large rimmed cookie sheet with paper towels.
- Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate.
- In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.
- In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.
Nutrition Facts : Calories 580, Carbohydrate 46 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 21 g, TransFat 0 g
CHICKEN WITH SNOW PEAS
Make and share this Chicken with Snow Peas recipe from Food.com.
Provided by Mimi Bobeck
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove all visible fat from chicken and cut into bite size pieces.
- Marinate in cornstarch, one teaspoon soy sauce and sherry.
- Slice mushrooms.
- Remove stems from pea pods.
- Heat oil in wok.
- Add snow peas and stir fry until covered with oil.
- Add chicken stock.
- Cover and cook about 30 seconds until jade green.
- Remove and drain.
- Stir fry chicken until no longer pink.
- Add mushrooms and bamboo shoots and stir fry for one additional minute.
- Add back snow peas and toss to heat.
- Make well in center of wok or skillet and add sauce mixture.
- Stir until it starts to thicken, then mix in chicken and vegetables.
- Serve over rice.
Nutrition Facts : Calories 390.6, Fat 4.2, SaturatedFat 0.9, Cholesterol 73.5, Sodium 439.6, Carbohydrate 53.9, Fiber 4.3, Sugar 5.7, Protein 32.5
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.
APRICOT CHICKEN AND SNOW PEAS
I adore this chicken with snow peas dish. It's simple and fast to make, plus it tastes great.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 1 serving.
Number Of Ingredients 12
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, mustard and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken juices run clear and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 365 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 258mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 3g fiber), Protein 26g protein.
LEMON CHICKEN WITH SNOW PEAS
For well-balanced fare that blends a variety of great flavors, try our Lemon Chicken with Snow Peas recipe today!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chicken in large nonstick skillet on medium heat 5 min. or until done, stirring frequently. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
- Mix cream cheese spread, milk, lemon zest, juice, garlic powder and black pepper until blended. Add to chicken mixture; cook and stir 2 min. or until heated through.
- Serve over rice.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
PINEAPPLE CHICKEN WITH SNOW PEAS
I've made this recipe ever since we moved to California, and I've adapted it to include ingredients that are readily available here. Our two teenagers think this dish is terrific, and I've made it numerous times for special occasions.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pineapple, lime juice and cloves. Pour half into a large resealable plastic bag; set aside., Flatten chicken to 1/4-in. thickness; add to marinade. Seal bag and turn to coat. Refrigerate for at least 45 minutes. Cover and refrigerate remaining marinade., Drain marinade from chicken. In a large resealable plastic bag, combine flour and salt. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken on both sides in oil. Place in a shallow baking dish. Add reserved marinade to skillet; cook until hot and bubbly. , Pour over chicken. Sprinkle with almonds and coconut. Bake, uncovered, at 400° for 20-25 minutes or until meat is no longer pink.
Nutrition Facts :
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