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
EASY SPICED CHICKEN WITH POTATOES AND PEAS
Capture the flavors of Morocco in this simple, delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
- Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
- Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.
Nutrition Facts : Calories 417 g, Fat 18 g, Fiber 7 g, Protein 28 g
CHICKEN WITH PEAS AND CARROTS
Make and share this Chicken With Peas and Carrots recipe from Food.com.
Provided by GalicioBocharit
Categories One Dish Meal
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- sautee onions in oil until they soften, and then mix in the spices.
- Add tomatoes, then chicken, then the frozen peas and carrots.
- put them in the oven on medium heat for 1 1/2 - 2 hours.
Nutrition Facts : Calories 709.9, Fat 39.1, SaturatedFat 7.9, Cholesterol 177.4, Sodium 402.4, Carbohydrate 41.8, Fiber 11.5, Sugar 5.4, Protein 53.1
SPRING CHICKEN CHOWDER WITH POTATOES, PEAS & CARROTS RECIPE
Provided by á-7737
Number Of Ingredients 12
Steps:
- 1. Prep ingredients Scrub carrots and halve lengthwise if large. Cut crosswise into ¼-inch half moons. Halve, peel, and finely chop all of the shallot. Scrub potatoes and cut into ½-inch pieces. Peel and finely chop 2 teaspoons garlic. Pat chicken dry and cut into 1-inch pieces, if necessary. Season all over with 2 teaspoons salt and several grinds of pepper. 2. Brown chicken Heat 2 tablespoons oil in a large pot over medium-high. Add chicken and cook, without stirring, until well browned on one side, about 5 . minutes. Stir, then continue to cook until golden brown on other side, about 3 minutes more. 3. Add vegetables Add carrots and shallots and cook, stirring occasionally, until shallots are just beginning to brown, 3-4 minutes. Stir in garlic and 3 tablespoons flour and cook, stirring up any browned bits, about 1 minute. 4. Build soup Add potatoes, 4 cups water, all of the chicken broth concentrate, 1 teaspoon salt, and several grinds of pepper. Cover and bring to a boil. Reduce heat to medium and simmer, partially covered, until vegetables are tender, about 10 minutes. 5. Finish soup & serve Add peas and 2 cups milk to chowder and bring to a very gentle simmer. Season to taste with salt and pepper and ladle into bowls. Enjoy! 6. Crunch, crunch! What better way to top a chowder than with oyster crackers or crumbled saltines?
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