ONE-PAN CHICKEN & ASPARAGUS BAKE
In this chicken and asparagus recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes, with asparagus rounding out the meal. This is one quick dinner recipe you'll be returning to again and again.
Provided by Karen Rankin
Categories Healthy Chicken Recipes
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap.
- Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness.
- Arrange on one half of a large rimmed baking sheet.
- Arrange potatoes and carrots in a single layer on the other half of the pan.
- Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bake for 15 minutes.
- Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Remove the pan from the oven; switch the oven to broil.
- Stir the potato-carrot mixture; arrange asparagus in the center of the pan.
- Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.
- Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes.
- Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 30.7 g, Cholesterol 62.7 mg, Fat 13.8 g, Fiber 5.7 g, Protein 27.6 g, SaturatedFat 2.3 g, Sodium 599.4 mg, Sugar 8 g
SNOW PEA ASPARAGUS STIR-FRY
Add a taste of the Orient to your menu with Joy Beck's snappy side dish. She accents the veggies with the vibrant flavor of ginger, making it a favorite in her Cincinnati, Ohio home.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, stir-fry asparagus and peas in butter and oil for 2 minutes. Add ginger and garlic powder; stir-fry 1 minute longer. , Combine soy sauce and water; stir into skillet. Cook for 1-2 minutes or until vegetables are tender.
Nutrition Facts :
SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
SNOW PEA STIR FRY
When my children were growing up, I had difficulty getting them to eat green vegetables. This recipe changed their minds. They liked the crisp-tender pea pods and tasty sauce.-Pam Rahmer, Phillips, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Nutrition Facts : Calories 108 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 235mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
STEAK AND SPRING VEGETABLE STIR-FRY
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Steak Stir-Fry Spring Asparagus Sugar Snap Pea Soy Sauce Green Onion/Scallion Ginger Rice Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat.
- Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
- Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
- Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.
- Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
- Serve stir-fry over rice, topped with remaining scallions.
SHRIMP AND SNOW PEA STIR-FRY
A great shrimp stir-fry! Serve with steamed rice.
Provided by Amanda
Categories World Cuisine Recipes Asian
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 6.4 g, Cholesterol 172.6 mg, Fat 7 g, Fiber 1.8 g, Protein 20.6 g, SaturatedFat 0.9 g, Sodium 879.7 mg, Sugar 2.8 g
STIR-FRIED BEEF W/ASPARAGUS & SNOW PEAS
Another ricecooker site recipe! They have some great ones over there. I loev steak and I love snow peas, so any chance to put them together is a treat. Lots of ginger here - so be warned. This would be best served over rice of your choice. Cooking time includes marinating time.
Provided by Nana Lee
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak into thin strips and place in a large bowl with sherry, sesame oil, gingerroot, and garlic. Marinate 15 minutes.
- Cut green onions into 1/2-inch pieces, trim asparagus and cut into 1-inch lengths.
- Heat wok over medium-high heat and add safflower oil.
- Stir-fry green onions, asparagus, and bell pepper for 2 minutes, then remove to a platter and keep warm in oven.
- Add steak AND marinade to wok, stir-frying for 3 minutes.
- In a small bowl combine oyster sauce and arrowroot.
- Add to steak and cook for 1 minute.
- Add vegetable mixture and cook for 1 minute, stirring constantly.
- Toss in snow peas, cover wok, and cook for 1 minute.
- Serve immediately.
Nutrition Facts : Calories 422.2, Fat 25.3, SaturatedFat 7.9, Cholesterol 76, Sodium 323.9, Carbohydrate 14, Fiber 3.1, Sugar 3.5, Protein 25.1
BEEF, SNAP PEA, AND ASPARAGUS STIR-FRY
Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 13
Steps:
- In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
- Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.
Nutrition Facts : Calories 511 g, Fat 22 g, Fiber 3 g, Protein 23 g
STIR FRIED SNOW PEAS AND MUSHROOMS
This is a simple side dish to prepare and serve with Asian dishes. We love it with grilled tuna.
Provided by BDEGER
Categories Side Dish Vegetables Green Peas
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
- Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
- Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 7.6 g, Fat 5 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 83.7 mg, Sugar 4.1 g
PACIFIC NORTHWEST STIR-FRIED ASPARAGUS & SUGAR SNAP PEAS
Nice bright crunchy side dish that goes well with Pacific Northwest Poached Salmon in White Wine Bouillon. This recipe is from Taste magazine which is put out by various Liquor Distributors.
Provided by Debi9400
Categories Vegetable
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim tough ends from asparagus and slice stalks diagonally into 2 inch pieces. Place in a large bowl.
- Pinch bakc the stem ends of sugar snap peas and pull the string down the length. Add to asparagus in bowl.
- In a large skillet, heat oil over medium-high heat; add vegetables and stir-fry for 5 minutes, stirring occassionaly.
- Sprinkle with seasonings to taste - be generous!
- Continue to cook for 3 more minutes or until veggies are cooked but crispy.
- Transfer to a heated dish and serve immediately.
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ASPARAGUS AND SNOW PEA STIR-FRY | BETTER HOMES & GARDENS
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- Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces (you should have about 3 cups).
- In a wok or large skillet cook and stir ginger and garlic in hot oil over medium-high heat for 15 seconds. Add asparagus, onion, and sweet pepper; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.
- Add soy sauce, rice vinegar, brown sugar, and toasted sesame oil; toss to coat. If desired, serve with a slotted spoon.
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