Chickenwithsnowpeas Recipes

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:

• 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:

• 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:

• Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar, and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snap peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
• Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
• Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

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:

• 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.

Steps:

• In a large bowl, combine the pineapple, lime juice and cloves. Pour half into a large resealable plastic bag; set aside., Flatten chicken to 1/4-in. thickness; add to marinade. Seal bag and turn to coat. Refrigerate for at least 45 minutes. Cover and refrigerate remaining marinade., Drain marinade from chicken. In a large resealable plastic bag, combine flour and salt. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken on both sides in oil. Place in a shallow baking dish. Add reserved marinade to skillet; cook until hot and bubbly. , Pour over chicken. Sprinkle with almonds and coconut. Bake, uncovered, at 400° for 20-25 minutes or until meat is no longer pink.

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.

Steps:

• In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the soy sauce, 2 teaspoons of the vinegar, 1/2 teaspoon of the sesame oil, and 1 tablespoon of the water until the cornstarch is dissolved, add the chicken, and let it marinate for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and 1/3 cup water with the sugar, the salt, and the broth until the cornstarch is dissolved and reserve the mixture. In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the chicken mixture until the chicken is opaque and just cooked through, and transfer the chicken with a slotted spoon to a sieve set over a bowl. Discard all but about 2 tablespoons of the oil remaining in the wok and in it stir-fry the scallion, the garlic, and the gingerroot for 10 seconds, or until the mixture is fragrant. Add the bell pepper and the snow peas and stir-fry mixture for 1 minute. Add the reserved broth mixture and the chicken and stir-fry the mixture for 1 minute, or until the chicken is heated through. Serve the chicken stir-fry over the rice.