Sesame 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:

• 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 medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
• Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
• Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
• Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
• Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
• Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.

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:

• Prepare rice according to direction on package, omit salt.
• Set aside and keep warm.
• Toast sesame seeds in 350F oven about 2 minutes or until light golden brown.
• In mixing bowl combine soy sauce, water, sugar, sesame seeds, ginger, garlic, and onions.
• Add chicken, coat thoroughly.
• Cover tightly and refrigerate about 1 hour.
• Place chicken and marinade in single layer in bottom of 8x8x2 inch baking pan.
• Broil 6 inches from heat about 6 minutes or until golden brown.
• Mix in broccoli and snow peas.
• Continue broiling about 4 minutes or until vegetables are hot and crisp but tender.
• Serve immediately over hot rice.

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:

• In a large skillet, heat oil over medium-high heat; saute chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute., Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally., Remove from heat; stir in green onions. Serve immediately.

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.

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.