Chicken With Snow Peas Recipes

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.

Steps:

• Cut chicken into 1 inch cubes.
• Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well.
• Stir in the chicken.
• Cover, refrigerate for 1 hour.
• Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside.
• In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking.
• Add chicken and stir-fry for 2 minutes.
• Remove chicken, set aside.
• Add garlic and ginger to pan, stir well,add onions, snow peas and water.
• Stir-fry for 2 minutes.
• Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot.
• Serve over rice or noodles.

Steps:

• Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes.
• Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
• Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
• Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
• Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

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.

Steps:

• Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
• Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
• Photography by Antonis Achilleos

Steps:

• Remove all visible fat from chicken and cut into bite size pieces.
• Marinate in cornstarch, one teaspoon soy sauce and sherry.
• Slice mushrooms.
• Remove stems from pea pods.
• Heat oil in wok.
• Add snow peas and stir fry until covered with oil.
• Add chicken stock.
• Cover and cook about 30 seconds until jade green.
• Remove and drain.
• Stir fry chicken until no longer pink.
• Add mushrooms and bamboo shoots and stir fry for one additional minute.
• Add back snow peas and toss to heat.
• Make well in center of wok or skillet and add sauce mixture.
• Stir until it starts to thicken, then mix in chicken and vegetables.
• Serve over rice.

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Steps:

• Marinate chicken for 15-30 minutes in mixture of the first 5 ingredients.
• Heat oil in uncovered wok until temps reach 375% degrees.
• Add chicken mixture and stir fry for 3-5 minutes.
• Add snow peas and water chestnuts stir fry for 1 minute.
• Add chicken stock and salt, stir fry until slightly thickened.
• Stir in cashews and cook for a few seconds.
• Serve immediately over noodles or rice.

Steps:

• Cut chicken into 1" pieces. Mince the garlic.
• Cook pasta according to package directions. Drain and keep warm.
• Heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring frequently, for about 5 minutes until browned. Reduce heat to medium.
• In a bowl, whisk together the broth, lemon juice, cornstarch, salt and pepper. Add to chicken in skillet. Heat to boiling; reduce heat and simmer about 2 minutes, until thickened, stirring frequently.
• Add snow peas and cook 3 minutes longer.
• Toss hot pasta with sauce and garnish with parsley.

Steps:

• Slice chicken very thin on the diagonal. In a large bowl toss the chicken with 1 Tbsp of the soy sauce, 1/2 teaspoons of sesame oil, and 1 teaspoons rice vinegar.
• In another bowl, combine 1/4 water with the ketchup (I use sugar free), remaining soy sauce, 1 Tbsp vinegar and 1-1/2 tsp sesame oil.
• Trim the scallions and separate the dark green tops from the light green and white bottoms. Slice the tops into 2inch pieces and the bottoms in thin rounds. Combine both in medium bowl with the snow peas and ginger.
• Heat 1-1/2 Tbsp of canola oil in large non stick skillet or stir fry pan over med. high heat until hot. Add chicken and cook, stirring occasionally until it loses its raw appearance. Transfer to a plate.
• Add remaining canola oil, scallions, snow peas, and ginger and cook stirring occasionally, until the scallions and ginger start to brown.
• Return the chicken to the pan and add ketchup mixture and half of the sesame seeds. Cook until chicken is cooked through and snow peas are crisp tender.
• Transfer to plate and sprinkle with remaining sesame seeds.

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.

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.

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.

Steps:

• Whisk together the mayonnaise, yogurt, ginger, lime rind, salt and pepper.
• In a mixing bowl, combine the snow peas, chicken, onion and water chestnuts.
• Pour dressing over salad and mix gently. Cover and refrigerate until chilled.

Steps:

• Whisk together 3 tablespoons soy sauce, 2 teaspoons sesame oil, and honey; toss in the chicken and marinate 20 minutes.
• Heat 2 teaspoons of the oil in a skillet over medium high heat; brown chicken in batches (discard marinade), about 3 to 5 minutes each, adding oil between batches.
• Transfer chicken to a plate and wipe out skillet.
• Add 2 teaspoons oil, cook green onions (reserve some of the green tops for garnish), ginger, and garlic and cook 1 minute.
• Whisk together broth, sugar, cornstarch, vinegar, chili paste, and remaining 2 tablespoons soy sauce; add to skillet.
• Cook until it thickens, about 3 to 4 minutes; stir in sesame oil.
• Meanwhile, steam snow peas in a steamer basket placed over boiling water, until crisp tender, about 2 to 3 minutes.
• Return chicken to skillet to heat through.
• Serve over brown rice, with snow peas on the side.
• Garnish with reserved green onions and sesame seeds.

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 3 minutes. Add the snow peas, preserves, water, garlic, sesame oil, sesame seeds, soy sauce, mustard and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until chicken juices run clear and vegetables are tender. Serve with rice.