Ginger Chicken With Oyster Mushroom And Snow Peas Recipes

EASY GINGER CHICKEN AND SNOW PEAS

Steps:

• Fill a medium pot with water, place over high heat and bring to a roiling boil.
• Using a medium bowl, fill with water and ice cubes; set aside.
• Add snow peas to boiling water and cook for 2 minutes. Remove/strain and then plunge snow peas into ice bath (this stops the cooking and preserves the bright green color); remove after 1
• minute and let rest on a clean towel; set aside.
• Combine 2 tsp vegetable oil, 1 TBS soy sauce, and ginger in a shallow dish. Add chicken and coat with sauce mixture.
• Heat remaining vegetable oil in a large skillet or wok over medium/high heat. Add chicken and
• cook for about 5 minutes, stirring occasionally, or until cooked through.
• In a large bowl combine snow peas, green onions, sesame oil, and remaining soy sauce. Add
• chicken and toss to coat. Sprinkle with sesame seeds and serve immediately.
• Notes: This is great served over rice or quinoa

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.

SWEET AND SPICY GINGER CHICKEN DRUMSTICKS WITH SNOW PEAS AND MUS

Steps:

• With your potato peeler peel a portion of skin off of the ginger. Continue to peel strips of the cream flesh of the ginger until you have approximately 1/8 cup. If desired, you can take a knife and cut the ginger into smaller pieces at this point. My family happens to like ginger, so I leave it in long strips. Place remaining ginger in a freezer bag and place in freezer for later use.
• Add the sweet chili sauce, soy sauce, fresh ginger, sesame seeds, spring onions, and red pepper flakes to a gallon sized ziplock bag and give it a shake to combine.
• Place chicken drumsticks into bag and seal. Place bag in the refrigerator and allow chicken to marinade for a minimum of 4 hours.
• Once chicken has marinated, preheat oven to 400 degrees. Carefully remove chicken from bag and set marinade aside. Do Not discard.
• Place chicken on a greased baking sheet. Cook legs 15 minutes at 400 degrees then flip and cook an additional 15 minutes.
• While chicken is in the oven, cook rice if desired; according to package directions.
• During the last 15 minutes of cooking the chicken, pour oil into a wok or large skillet and heat over high heat. When oil is good and hot, add the sliced mushrooms, snow pea pods, and water chestnuts and quickly stir-fry until snow peas are crisp tender. Remove vegetables to a plate and set aside.
• Turn the heat down on on your wok or pan and add the marinade sauce. Bring the sauce to a boil and cook approximately 5 minutes. Add vegetables, and chicken drumsticks to the sauce and give a quick stir to coat all ingredients.
• Spoon vegetables and sauce over rice and top each serving with two drumsticks.

CHICKEN WITH GINGER AND SNOW PEAS

Steps:

• Put the cornstarch in a small bowl. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch. Set aside.
• In a large, heavy skillet, heat the oil over high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, stirring frequently.
• Stir in the snow peas, garlic, and gingerroot. Cook for 3 minutes, stirring constantly.
• Add the broth mixture. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth.
• Nutrition Information
• (Per serving)
• Calories: 168
• Total fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.5g
• Cholesterol: 66mg
• Sodium: 157mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugars: 1g
• Protein: 28g
• Calcium: 32mg
• Potassium: 388mg
• Dietary Exchanges
• 1 vegetable
• 3 very lean meat