SESAME CHICKEN WITH SNOW PEAS
Skip the take-out and make your own version of this popular sweet-and-savory Chinese-American dish. We've lightened our version up by giving the chicken a quick marinade in soy and honey instead of coating and deep-frying it as most restaurants do. Steamed snow peas and brown rice round out the meal.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
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.
GINGER CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.
CHICKEN AND SNOW PEAS
A simple,tasty, and quick version of a popular Chinese Style recipe.
Provided by REBECCAROD
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g
GINGER CHICKEN WITH SNOW PEAS
Make and share this Ginger Chicken With Snow Peas recipe from Food.com.
Provided by shawnajean
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- White rice for 4, prepared separately.
- Cut chicken breast into thin slices. In a small bowl, mix chicken with soy sauce, cornstarch, and sherry, Set aside. Heat the oil in a wok over medium heat, add shallots and cook for about 1 minute. Add chicken and cook for about 4 minutes until it loses its pink color, then add chicken stock and allow to simmer. Add Snow Peas and cover wok for another 4 minutes, stirring occasionally. Remove cover and stir in ginger, and sugar. Cook for another 2 minutes. Mix well. Serve hot. Serve with white rice.
Nutrition Facts : Calories 159.4, Fat 4.7, SaturatedFat 0.8, Cholesterol 33.5, Sodium 153.7, Carbohydrate 10.4, Fiber 1.4, Sugar 2.9, Protein 15.2
SESAME CHICKEN WITH GINGER AND SNOW PEAS
This recipe was in our local newspaper. Looked delicious and fairly low carb. Wanted to post it for safe keeping. This did not have a cooking time. I estimate30 mins.
Provided by Tonda
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 399.6, Fat 21.9, SaturatedFat 2.7, Cholesterol 109, Sodium 791.5, Carbohydrate 10.2, Fiber 3, Sugar 4.3, Protein 40.2
CHICKEN WITH GINGER AND SNOW PEAS
Steps:
- Put the cornstarch in a small bowl. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch. Set aside.
- In a large, heavy skillet, heat the oil over high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, stirring frequently.
- Stir in the snow peas, garlic, and gingerroot. Cook for 3 minutes, stirring constantly.
- Add the broth mixture. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth.
- Nutrition Information
- (Per serving)
- Calories: 168
- Total fat: 3.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 66mg
- Sodium: 157mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugars: 1g
- Protein: 28g
- Calcium: 32mg
- Potassium: 388mg
- Dietary Exchanges
- 1 vegetable
- 3 very lean meat
SESAME CHICKEN WITH SNOW PEAS
Make and share this Sesame Chicken With Snow Peas recipe from Food.com.
Provided by Punji P.
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken 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.
Nutrition Facts : Calories 429.9, Fat 19.1, SaturatedFat 2.6, Cholesterol 90.8, Sodium 860.7, Carbohydrate 28.2, Fiber 4.2, Sugar 16.9, Protein 37
SNOW PEAS WITH GINGER
From The Best Recipes in the World by Mark Bittman. "A small and perfectly easy dish. The finishing touch of hot sesame oil is a common garnish in Hong Kong and a nice one."
Provided by AB_Fan
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil in a 10- or 12-inch skillet, preferrably non-stick, over high heat. A minute later, add the ginger and peas and stir and toss occasionally, until they are lightly browned and their green color is vivid, about 2 minutes.
- Add the soy sauce and transfer to a platter. Add the sesame oil to the same pan and heat for about 10 seconds. Pour over the snow peas, season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 83.6, Fat 6.9, SaturatedFat 1.1, Sodium 253.4, Carbohydrate 4, Fiber 1.3, Sugar 2, Protein 1.9
SWEET AND SPICY GINGER CHICKEN DRUMSTICKS WITH SNOW PEAS AND MUS
I decided to try my hand at "Ready Set Cook". I chose 5 ingredients off the list, and this is what I came up with. Serve it over rice and you have a very tasty meal. I hope you all enjoy. Please Note: Prep time does not include marination time needed for chicken.
Provided by Chef Buggsy Mate
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With your potato peeler peel a portion of skin off of the ginger. Continue to peel strips of the cream flesh of the ginger until you have approximately 1/8 cup. If desired, you can take a knife and cut the ginger into smaller pieces at this point. My family happens to like ginger, so I leave it in long strips. Place remaining ginger in a freezer bag and place in freezer for later use.
- Add the sweet chili sauce, soy sauce, fresh ginger, sesame seeds, spring onions, and red pepper flakes to a gallon sized ziplock bag and give it a shake to combine.
- Place chicken drumsticks into bag and seal. Place bag in the refrigerator and allow chicken to marinade for a minimum of 4 hours.
- Once chicken has marinated, preheat oven to 400 degrees. Carefully remove chicken from bag and set marinade aside. Do Not discard.
- Place chicken on a greased baking sheet. Cook legs 15 minutes at 400 degrees then flip and cook an additional 15 minutes.
- While chicken is in the oven, cook rice if desired; according to package directions.
- During the last 15 minutes of cooking the chicken, pour oil into a wok or large skillet and heat over high heat. When oil is good and hot, add the sliced mushrooms, snow pea pods, and water chestnuts and quickly stir-fry until snow peas are crisp tender. Remove vegetables to a plate and set aside.
- Turn the heat down on on your wok or pan and add the marinade sauce. Bring the sauce to a boil and cook approximately 5 minutes. Add vegetables, and chicken drumsticks to the sauce and give a quick stir to coat all ingredients.
- Spoon vegetables and sauce over rice and top each serving with two drumsticks.
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STIR-FRIED CHICKEN WITH SNOW PEAS AND GINGER
From mygourmetconnection.com
5/5 (1)Category ChickenCuisine AsianTotal Time 20 mins
- In the bottom of a mixing bowl, whisk the cornstarch together with 1 tablespoon of the Chinese rice wine and 1/2 tablespoon of the soy sauce until well blended. Add the chicken and toss to coat. Set aside at room temperature for 10 minutes.
- In a small bowl, combine the hoisin sauce with the remaining 1 tablespoon each of rice wine and soy sauce. Set aside.
- Preheat a large skillet or wok over high heat, then add the vegetable and sesame oils. Swirl to coat the sides of the pan. Add the ginger and garlic and stir-fry for 30 seconds, then add the chicken. Stir-fry 2 to 4 minutes, just until the chicken is no longer pink in the center.
- Add the snow peas, stir-fry for 30 seconds, then add the water chestnuts along with the reserved soy sauce-hoisin mixture. Cook until the sauce is bubbly and slightly thickened, then add the scallions. Remove from the heat.
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