Stir Fried Chicken Livers With Snow Peas Recipes

CHICKEN WITH SNOW PEAS STIR-FRY

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.

CHICKEN AND SNOW PEA STIR-FRY

Steps:

• Roll chicken in five-spice powder, coat a pan with cooking spray and cook chicken until browned, Remove from pan. Recoat the pan and add ginger, sesame seeds and shallots.
• Stir-fry for 2-3 minutes, add the combined soy, honey and hoisin sauces, then add the snow peas cook until peas are bright green and tender-crisp.
• Return the chicken to the pan and cook until heated through.
• Serve with noodles or rice.

SNOW PEA STIR FRY

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.

STIR FRIED CHICKEN WITH RED PEPPERS AND SNOW PEAS

Steps:

• Mince the garlic.
• In a medium bowl, combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, and the garlic and stir to combine. Add the chicken strips and toss to coat.
• Put the remaining 1 tablespoon cornstarch in a small bowl and whisk in the remaining 1 tablespoon soy sauce and chicken broth.
• In a large nonstick skillet, heat the canola oil over medium-high heat until hot. Add the chicken and stir-fry until no longer pink, 4 to 5 minutes. Add the pepper slices, snow peas, and scallions, and stir-fry for 2 minutes.
• Stir the broth mixture, add it to the skillet, and cook, stirring, until the sauce is thickened, 1 to 2 minutes.

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.

STIR-FRIED CHICKEN AND SNOW PEAS

Steps:

• 1. Skin and bone chicken then slice. Combine cornstarch, sherry, sesame oil and egg white. Add to chicken and toss gently to coat. 2. Stem and string snow peas. Crush garlic and ginger root. 3. Heat oil. Brown garlic and ginger lightly, then discard. Add chicken and stir-fry until it begins to brown (2 to 3 minutes). Remove from pan. 4. Heat remaining oil. Add snow peas stir-fry about 1 minute. Then stir in stock and heat quickly. Cook, covered, 1 minute over medium heat. 5. Return chicken add salt. Cook, stirring, 1 minute more. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED CHICKEN LIVERS WITH SNOW PEAS

Steps:

• 1. Cut chicken livers in 1/2-inch slices. Combine cornstarch, sherry and soy sauce. Add to livers and toss gently. Let stand 15 minutes, turning occasionally. 2. Stern and string snow peas. Mince ginger root. Blend remaining cornstarch and cold water to a paste. 3. Heat oil. Add salt, then ginger stir-fry a few times. Add snow peas and stir-fry over medium heat to soften slightly (high heat will scorch them). Remove snow peas from pan. 4. Heat remaining oil. Add chicken livers and stir-fry over high heat until nearly cooked through (2 to 3 minutes). 5. Stir in cornstarch paste to thicken. Return snow peas only to heat through. Serve at once. VARIATION: * In step 4, add to the hot oil, 1 garlic clove, crushed stir-fry a few times. Add chicken livers and stir-fry 1 minute. Add 1/2 cup water chestnuts, sliced and 2 tablespoons cloud ear mushrooms (soaked), sliced. Continue with steps 4 and 5The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.