Lemongrass Chicken With Snow Peas And Jasmine Rice Recipes

CHICKEN AND SNOW PEA FRIED RICE WITH PEANUTS

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds. Scoop onto a plate with a large, perforated spoon or spatula.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the snow peas, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until crisp-tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out evenly in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Add the peanuts and scallions and serve.

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.

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS

Steps:

• In a large skillet heat 1 t.
• of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
• Cut chicken into thick strips and dust with flour/salt.
• Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
• Place chicken on pepper/snowpea mixture and pour a little sauce over it.
• Reserve the rest for the table.
• Serve with hot rice and vegetable spring rolls.

HONEY CHICKEN OVER SNOW PEA RICE

Steps:

• Heat a medium saucepan over med-high heat; add 1 tablespoon vegetable oil and the butter to the pot.
• When the butter is melted, add in the rice; season with salt and pepper, lightly brown the rice for 3-4 minutes, stirring often.
• Add in the wine and allow it to evaporate entirely, 1 to 2 minutes.
• Add in 3 cups chicken broth and the lemon zest; bring liquid to a boil; cover and lower heat.
• Cook the rice for 18 -20 minutes or until tender.
• Once the rice has only about 3 more minutes of cook time, remove the lid and add the sliced snow peas (don't stir the rice; just add the snow peas on top and put the lid on.
• The steam will lightly cook the snow peas.
• Once cooked, fluff the rice with a fork and stir in the snow peas; they should have some crunch to them.
• While the rice is cooking, preheat a large skillet over med-high heat with the remaining 2 tablespoons oil.
• Add in the chicken, season with salt and pepper, and brown for 3 minutes.
• Add in the red pepper flakes, onions, garlic, ginger, and honey.
• Stir frequently and continue to cook 3-4 minutes, or until the onions are tender.
• Add the remaining 1 ½ cups chicken broth; bring to a simmer.
• Once at a simmer, combine the cornstarch with a splash of water and mix to create a thin paste.
• Add the cornstarch mixture to the simmering chicken, mix thoroughly and continue to cook for 2 minutes or until the liquid is thickened.
• Add the sliced scallions and lemon juice to the chicken and stir.
• Serve the honey chicken over the snow pea rice.

LEMON CHICKEN WITH SNOW PEAS

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.

KUNG PAO CHICKEN WITH JASMINE RICE & SNOW PEAS RECIPE

Steps:

• 1. Cook rice Rinse rice in a fine-mesh sieve until the water runs clear. Add to a medium saucepan along with 2 cups water and 1 teaspoon salt. Bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Remove from heat. Cover to keep warm. 2. Make kung pao sauce While the rice cooks, in a small bowl, combine all of the tamari, 1-3 chili garlic sauce packets (depending on your heat preferences), ¼ cup water, 2 tablespoons vinegar, and 4 teaspoons sugar, whisk until sugar dissolves. 3. Prep ingredients Trim ends from scallions, then thinly slice. Trim ends from snow peas. Pat chicken dry. Season chicken with 1 teaspoon salt and a few grinds of pepper, then sprinkle with 2 teaspoons flour. 4. Stir-fry snap peas Heat 1½ tablespoons oil in a large skillet over medium-high until shimmering. Add snow peas, ¼ cup of the scallions, and a pinch each of salt and pepper. Cook until crisp-tender and browned in spots, about 2 minutes. Transfer to a heatproof bowl. Cover to keep warm. 5. Cook chicken & serve Heat 2 tablespoons oil in same skillet over medium-high. Add chicken; cook until browned, 2-3 minutes per side. Add kung pao sauce. Cook until sauce is thickened slightly, basting chicken with sauce, 1-2 minutes. Remove skillet from heat. Fluff rice with fork. Serve chicken and sauce with rice and snow peas. Garnish with remaining scallions. Enjoy! 6. Make it picky-eater proof We like to mix up our veggies and chicken so everything benefits from the Kung Pao sauce, but picky eaters can have the snow peas served on the side or not at all!

LEMONGRASS CHICKEN WITH SNOW PEAS AND JASMINE RICE

Steps:

• Prepare the rice using the package directions, except use 1 1/2 cups water and omit the salt and margarine.
• Meanwhile, trim and discard about 6 inches from the slender tip end of the lemongrass stalk. Remove the outer layer of the leaves from the bottom part of the stalk. Carefully cut the stalk in half lengthwise. Put in a large saucepan (don't add the lemon zest yet if using).
• Add the broth, remaining 2 cups water, and chicken to the pan. Bring to a boil over high heat. Reduce the heat to medium low. Cook, covered, for 6 to 8 minutes, or until the mixture has a lemon flavor. Don't stir. Discard the lemongrass.
• Add the remaining ingredients (if you are using lemon zest instead of lemongrass, add it now). Cook for 1 to 2 minutes, or until the snow peas are tender-crisp, stirring occasionally. Serve over the rice.
• Lemongrass is an herb that often is used in Thai cooking. Although the outer leaves and tops are too tough and fibrous to eat, they can be cooked to provide lemony flavor and an appealing fragrance without the acidity of fresh lemon. Chop or slice the lower part of the stem, the only edible part, for use in a variety of chicken and seafood dishes.
• Made of fresh chile peppers, herbs, and spices, Thai red curry paste is very hot and aromatic. The hotter the chile pepper used (Thai bird's eye is among the hottest), the hotter the chile paste; check the ingredients and make your selection accordingly. Among the many other ingredients that may be included in the paste are cinnamon, coriander seeds, cumin seeds, galangal or fresh ginger, garlic, kaffir lime leaves, lemongrass, onion, shrimp paste, turmeric, and vinegar.
• (Per Serving)
• Calories: 206
• Total Fat: 3.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 60mg
• Sodium: 161mg
• Carbohydrates: 17g
• Fiber: 1g
• Sugars: 2g
• Protein: 24g
• Dietary Exchanges
• 1 Starch
• 3 Very Lean Meat