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.
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
CHICKEN AND SNOW PEA STIR-FRY
This is my favourite stir-fry recipe from one of my Australian Weight Watchers cookbooks called Recipe Collection 2003
Provided by Diana McNaughton
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 143.1, Fat 1.7, SaturatedFat 0.3, Cholesterol 0.2, Sodium 641.4, Carbohydrate 27.9, Fiber 3.9, Sugar 16, Protein 5.9
CHICKEN STIR FRY WITH SNOW PEAS AND CASHEW NUTS
Make and share this Chicken Stir Fry with Snow Peas and Cashew Nuts recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the cornflour, sherry, stock, and soy sauce.
- Set aside.
- Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
- Add the chicken and stir fry until lightly brown.
- Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
- Add snow peas and cashew nuts and cook 1 minute more.
- Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
- Pile onto serving dish and serve with rice.
SNOW PEA AND WALNUT STIR FRY
Tired of the same ol' peas and carrots? This quick and easy recipe perks up frozen snow peas with Dijon mustard and chopped walnuts.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the butter, Worcestershire sauce, mustard and salt; set aside., In a small skillet, stir-fry snow peas in oil for 1-2 minutes or until crisp-tender. Add walnuts; cook and stir for 1 minute. , Drizzle with butter mixture; toss to coat. Cover and cook for 2 minutes or until heated through.
Nutrition Facts : Calories 232 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 147mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
SHRIMP AND SNOW PEA STIR-FRY
A great shrimp stir-fry! Serve with steamed rice.
Provided by Amanda
Categories World Cuisine Recipes Asian
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 6.4 g, Cholesterol 172.6 mg, Fat 7 g, Fiber 1.8 g, Protein 20.6 g, SaturatedFat 0.9 g, Sodium 879.7 mg, Sugar 2.8 g
STIR-FRIED CHICKEN WITH YELLOW PEPPERS AND SNOW PEAS
Categories Chicken Stir-Fry Quick & Easy Pea Bell Pepper Gourmet
Yield Serves 2
Number Of Ingredients 16
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.
SNOW PEA STIR FRY
When my children were growing up, I had difficulty getting them to eat green vegetables. This recipe changed their minds. They liked the crisp-tender pea pods and tasty sauce.-Pam Rahmer, Phillips, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Nutrition Facts : Calories 108 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 235mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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- In a large bowl, whisk together chicken broth, sherry, soy sauce, cornstarch and chili garlic sauce. Add chicken and marinate for ten minutes.
- Heat oil in a large, heavy bottomed skillet over high heat. Add chicken, reserving marinade. Stir-fry chicken until cooked through, about five minutes; transfer chicken to a plate.
- Add mushrooms and peas to the skillet; stir fry about three minutes. Add garlic and ginger; stir-fry about one minute. Return chicken to the skillet and stir in reserved marinade, scraping up any brown bits. Simmer until sauce thickens, about three-four minutes.
CHICKEN WITH SNOW PEAS STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (18)Total Time 15 minsCategory Chicken And PoultryCalories 247 per serving
- Mix the cornstarch, light soy sauce, and oil in a bowl for the marinade. And add toss in the chicken. Set aside. Mix 1/3 cup of hot water or chicken stock with cornstarch into a slurry and set aside. If you like more sauce for the rice, increase your hot water/stock and add more salt or soy sauce to taste.
- Heat the wok over high heat until smoking, add a tablespoon of oil to coat the wok and spread the chicken around evenly. Let the chicken sear (don’t move the pieces) for about 60 seconds until browned on one side. If the wok is heated properly, the chicken should not stick. Next, give the chicken a quick stir and add the minced garlic and snow peas. Add the shaoxing wine around the rim of the wok to deglaze and stir everything together using a bottom to top folding motion for about 30 seconds.
- Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now. Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, about 15 seconds.
- Stir up your slurry mix (the water and starch has probably separated by now) and add to the wok. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. All of the pea pods should be bright green by now. Don’t overcook or you precious pea pods will become limp and turn yellow!
CHICKEN AND SNOW PEA STIR-FRY RECIPE | MYRECIPES
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Servings 4Calories 467 per serving
- Coat a large nonstick skillet with cooking spray. Add 1 teaspoon oil; place over medium-high heat until hot. Add peppers; stir-fry 2 minutes. Add snow peas; stir-fry 2 minutes. Remove from pan; keep warm.
- Add remaining oil to pan. Add chicken and garlic; stir-fry 4 minutes or until chicken is lightly browned. Remove from pan.
- Combine broth and next 4 ingredients; stir well. Add chicken, broth mixture, and sesame seeds to pan; cook 3 minutes or until mixture is thickened and bubbly, stirring frequently. Stir in vegetable mixture. To serve, spoon 3/4 cup rice onto each plate; top evenly with chicken mixture.
EASY CHICKEN SNOW PEA STIR FRY - A BEAUTIFUL PLATE
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4.5/5 (33)Total Time 25 minsCategory Quick Weeknight DinnersCalories 378 per serving
- Heat a large skillet (or wok) over high heat. Add 1 tablespoon of sesame oil and swirl to coat the pan. Add the chicken and stir fry until the pieces have separated and are lightly browned and nearly cooked, about 2 minutes. Transfer to a large plate.
- Wipe out the pan and heat the remaining tablespoon of sesame oil over medium-high heat. Add the ginger and sauté for a minute, or until softened slightly, stirring continuously. Add the garlic and white bottoms of the scallions, and sauté for an additional 30 seconds or so, or until fragrant. Add the snow peas and bell pepper. Sauté until they are just beginning to soften, roughly 3 to 4 minutes.
- Add the chicken back into the pan with the soy sauce-sambal oelek mixture and cook, stirringly continuously, until the sauce has thickened a bit and lightly coats the chicken. Continue cooking just until the chicken is cooked through. Sprinkle on the remaining sliced scallions. Season to taste with a pinch of red pepper flakes (optional), fresh lime juice, and salt as needed.
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