Thai Chicken With Sugar Snap Peas Recipes

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THAI CHICKEN BREASTS



Thai Chicken Breasts image

This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.

Provided by MarieRynr

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2 tablespoons grated fresh gingerroot
2 tablespoons chopped garlic
1/8 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1/2 cup flour
salt and pepper, to season flour,to taste
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
1 cup sugar snap pea (mangetout)

Steps:

  • combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
  • Mix flour with salt and pepper to taste and dredge chicken pieces in this.
  • Heat the olive oil in a large skillet.
  • Saute the chicken until browned on both sides and cooked through.
  • Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
  • Add the ginger-garlic mixture to the skillet and saute until lightly browned.
  • Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
  • Bring the mixture to a boil.
  • Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
  • Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
  • Trim and shred the sugar snap peas diagonally.
  • Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

THAI CHICKEN PARCEL WITH SUGAR SNAP PEAS & RICE



Thai chicken parcel with sugar snap peas & rice image

This Asian-inspired chicken dish is super-juicy and lean thanks to a simple steaming process salty, sweet and spicy Asian sauces

Provided by Lucy Netherton

Categories     Main course

Time 30m

Number Of Ingredients 11

2 skinless chicken breasts
small pack coriander , chopped
1 pak choi , quartered
175g sugar snap pea
1 tsp fish sauce
1 tsp soy sauce
2 tbsp rice vinegar
2 tbsp sweet chilli sauce
zest and juice 1 lime
1 tbsp Thai green curry paste
100g basmati rice

Steps:

  • Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned.
  • Lay a large piece of baking parchment on a baking tray, add half the coriander, the pak choi and sugar snap peas, then place the chicken breasts on top. Combine the fish and soy sauce, rice vinegar, sweet chilli, lime zest and juice, and curry paste, and pour over the chicken and veg, then cover with another piece of parchment. Fold up each edge to form a parcel and cook for 12-15 mins.
  • Meanwhile, cook the rice following pack instructions. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander. Serve with the rice.

Nutrition Facts : Calories 414 calories, Fat 4 grams fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium

THAI CHICKEN WITH SUGAR SNAP PEAS



Thai Chicken with Sugar Snap Peas image

Bring a taste of Asia to your kitchen with this Thai chicken recipe. The sugar snap peas complement the peanut sauce while adding color and crunch.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

3/4 cup KRAFT Zesty Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into thin strips
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
2 Tbsp. lite soy sauce
1/2 tsp. crushed red pepper
1/2 lb. thin spaghetti, cooked
1 pkg. (8 oz.) fresh sugar snap peas, rinsed

Steps:

  • Pour 1/4 cup dressing over chicken in medium bowl; mix lightly. Refrigerate 1 hour to marinate.
  • Meanwhile, whisk remaining dressing with peanut butter, honey, soy sauce and crushed pepper until blended. Reserve for later use.
  • Cook spaghetti as directed on package, omitting salt. While spaghetti is cooking, remove chicken from marinade; discard marinade. Cook and stir chicken in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink. Add peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat.
  • Drain spaghetti. Add to chicken mixture along with the reserved dressing mixture; mix lightly.

Nutrition Facts : Calories 510, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g

EASY GREEN CURRY WITH CHICKEN, BELL PEPPER, AND SUGAR SNAP PEAS



Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas image

This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout.

Provided by Anna Stockwell

Categories     22-Minute Meals     Curry     Dinner     Coconut     Chicken     Lime Juice     Sugar Snap Pea     Bell Pepper     Wheat/Gluten-Free     Quick and Healthy     Quick & Easy     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 14

1 tablespoon virgin coconut or canola oil
1/4 cup green curry paste
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon finely grated lime zest
1 medium onion, sliced into 1/4-inch strips
1 teaspoon kosher salt
1 red bell pepper, sliced into 1/4-inch strips
1 cup homemade chicken stock or low-sodium chicken broth
4 cups 1/2-inch cubed cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1/2 pound sugar snap peas, trimmed (about 2 1/2 cups)
1 (14-ounce) can coconut milk
1/4 cup basil leaves
1 tablespoon fresh lime juice
Cooked rice or rice noodles and lime wedges (for serving)

Steps:

  • Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.

CHICKEN AND SUGAR SNAP PEA SAUTE



Chicken and Sugar Snap Pea Saute image

Adapted from the Culinary Institute of America. A family favorite that I have tweaked for our tastes. A great light summer supper!! This is also very tasty with shrimp in lieu of the chicken.

Provided by jbe467

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
3/4 lb sugar snap pea, trimmed of stem ends and strings
1/3 cup flour
1 lb boneless skinless chicken breast, trimmed of fat
1/4 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
14 1/2 ounces low sodium chicken broth
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 lemon, juice of
1 tablespoon freshly grated lemon, zest of

Steps:

  • In a nonstick skillet, heat 1/3 of oil over high heat.
  • Add peas and stir fry until bright green, 2-3 minutes.
  • Remove from pan and set aside in bowl.
  • Place flour in shallow pan.
  • Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
  • Discard leftover flour.
  • In same skillet, heat remaining oil over high heat.
  • Add chicken and cook, stirring, until lightly browned, about 4 minutes.
  • Transfer chicken to bowl with peas.
  • Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
  • Reduce heat to medium and return chicken and peas to skillet.
  • Cook until just heated through.
  • Add parsley, juice and zest.
  • Adjust seasoning with salt and pepper.
  • Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
  • Any of your favorite veggies would do.
  • This also goes well with rice.

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Top Asked Questions

What is the best way to cook chicken and peas stir fry?
Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes. Reduce heat to medium and return chicken and peas to skillet. Cook until just heated through. Add parsley, juice and zest. Adjust seasoning with salt and pepper. Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
How to cook chicken and peas in a pan?
In same skillet, heat remaining oil over high heat. Add chicken and cook, stirring, until lightly browned, about 4 minutes. Transfer chicken to bowl with peas. Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes. Reduce heat to medium and return chicken and peas to skillet.
How do you cook chicken and rice for stir fry?
Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.
How to cook chicken and peas in a crock pot?
Add chicken and cook, stirring, until lightly browned, about 4 minutes. Transfer chicken to bowl with peas. Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes. Reduce heat to medium and return chicken and peas to skillet. Cook until just heated through. Add parsley, juice and zest.

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