Best Chicken Mushroom Sugar Snap Peas And Red Bell Pepper Stir Fry Recipes

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SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE



Szechuan Chicken, Peppers, and Peas on Rice image

Chicken is stir-fried with red bell pepper and sugar snap peas and served over rice in this Szechuan-inspired dish perfect for a weeknight.

Provided by Julie Hubert

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 15

1 cup jasmine rice
1 ½ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
3 tablespoons cornstarch
3 tablespoons vegetable oil
2 (6 ounce) packages sugar snap peas
1 red bell pepper, diced
⅓ cup low-sodium soy sauce
¼ cup water
2 tablespoons rice wine vinegar
2 large cloves garlic, minced
2 teaspoons white sugar
1 teaspoon chili garlic sauce
2 green onions, thinly sliced

Steps:

  • Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
  • Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
  • Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
  • Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
  • Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 67.3 g, Cholesterol 73.2 mg, Fat 13.2 g, Fiber 6.3 g, Protein 37.1 g, SaturatedFat 2.4 g, Sodium 1491.3 mg, Sugar 3.8 g

CHICKEN, MUSHROOM, SUGAR SNAP PEAS, AND RED BELL PEPPER STIR-FRY



Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry image

Make and share this Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 57m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons soy sauce, plus extra for serving
2 tablespoons dry white wine
2 teaspoons cornstarch
1 teaspoon peeled grated fresh ginger (or more to taste)
1 large garlic clove, minced
1 lb chicken tenders, cut into bite-size pieces
3 tablespoons peanut oil or 3 tablespoons vegetable oil, divided
4 ounces mushrooms, sliced
1 stalk celery, sliced diagonally into 1-inch slices
1 cup sugar snap pea, trimmed
1/2 red bell pepper, cut into 1/2-inch pieces
6 green onions, including some green tender tops, sliced (plus finely chopped green tops for sprinkling on top)
1 cup long-grain white rice, cooked according to package directions (3 cups cooked)

Steps:

  • In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
  • Stir in the chicken and let it stand at room temperature for 10 minutes.
  • In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
  • When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
  • Reserve the marinade.
  • Stir-fry until the chicken is cooked through, 3-4 minutes.
  • Transfer the chicken to a plate.
  • Add the remaining 1 1/2 tablespoons oil to the wok.
  • When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
  • Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
  • Sprinkle with the green onions.
  • Serve immediately with the rice and additional soy sauce.

Nutrition Facts : Calories 436.4, Fat 13.7, SaturatedFat 2.5, Cholesterol 72.6, Sodium 651.3, Carbohydrate 45.5, Fiber 3.1, Sugar 2.7, Protein 30.5

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS



Chicken with Creamy Mushrooms and Snap Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 chicken cutlets (about 1 1/4 pounds), patted dry
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
All-purpose flour, for dredging
1 tablespoon unsalted butter
2 scallions, thinly sliced
8 ounces mushrooms (button, cremini, shiitake or a combination), quartered
1 1/4 cups low-sodium chicken broth
3/4 cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise

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

Nutrition Facts : Calories 445 calorie, Cholesterol 152 milligrams, Sodium 140 milligrams, Protein 38 grams

CHICKEN WITH CREAMY MUSHROOMS AND SUGAR SNAP PEAS



Chicken With Creamy Mushrooms and Sugar Snap Peas image

This is a quickly and easily prepared one-pot dish. I serve it with baked potatoes and a green salad lightly dressed with oil, vinegar and cracked pepper. Don't be alarmed by the number of preparation steps in this recipe. I try to make all of my recipes very detailed to eliminate any guessing or possible mistakes. This is very, very easy to assemble.The recipe is adapted and modified from one I saw in "Food Network Magazine."

Provided by GREG IN SAN DIEGO

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken cutlets, patted dry (about 1 1/4 lbs.)
kosher salt & freshly ground black pepper
4 tablespoons vegetable oil, separated
all-purpose flour, for dredging
2 tablespoons unsalted butter
2 green onions, thinly sliced
8 ounces fresh mushrooms, quartered (button, cremini, shiitake or a combination)
3/4 cup chicken broth
1/2 cup dry white wine or 1/2 cup vermouth
3/4 cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise

Steps:

  • Preheat oven to 200 degrees.
  • Heat a large skillet over medium-high heat.
  • Season the chicken with salt and pepper.
  • Add 2 tablespoons oil to the skillet.
  • Dredge 2 chicken cutlets in flour and place in the skillet.
  • Cook until golden, about 2 minutes per side.
  • Transfer chicken to a baking dish.
  • Repeat with other 2 pieces of chicken.
  • Cover the dish loosely with foil and place in the oven to keep warm while you prepare the vegetables.
  • Add butter to the hot skillet.
  • Add the mushrooms and green onions.
  • Cook, stirring occasionally until the mushrooms brown, about 4 minutes.
  • Add the broth and wine and bring to a boil, scraping up any browned chicken bits with a wooden utensil.
  • Cook until the liquid is reduced by about 1/2, about 3 minutes.
  • Add the cream and boil until the sauce thickens slightly, about 3 or 4 minutes. You can add a little Wondra sauce flour to enhance the thickening if you wish.
  • Stir in the snap peas and heat through.
  • Season with salt and pepper.
  • Serve the chicken topped with the creamy vegetables.

Nutrition Facts : Calories 394.2, Fat 36.5, SaturatedFat 15.8, Cholesterol 76.4, Sodium 167.1, Carbohydrate 9.6, Fiber 2.8, Sugar 2.6, Protein 5.1

BELL PEPPER STIR-FRY



Bell Pepper Stir-Fry image

This comes from the 5 Ingredients or Less! cookbook compiled by home economics teachers. It looks super tasty to me!

Provided by the_cookie_lady

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup soy sauce
2 tablespoons pineapple juice
2 teaspoons cornstarch
2 teaspoons vegetable oil
3 medium bell peppers, seeded and cut into strips (any color combination will work)

Steps:

  • Combine first 3 ingredients in a small bowl; set aside.
  • Coat a wok or skillet with non-stick cooking spray; add oil.
  • Place over medium-high heat until hot.
  • Add peppers and stir-fry 4 minutes.
  • Add reserved sauce mixture.
  • Cook, stirring constantly until thickened.
  • Serve over hot, cooked rice.

Nutrition Facts : Calories 57.7, Fat 2.4, SaturatedFat 0.3, Sodium 1008.4, Carbohydrate 7.3, Fiber 1.7, Sugar 3.2, Protein 2.7

SUGAR SNAP-GINGER STIR-FRY



Sugar Snap-Ginger Stir-Fry image

I was making an Asian dinner and needed a different flavor to complement my other dishes. Using ginger gave this dish just what I wanted and used one of my favorite vegetables, sugar snap peas. You can vary the ginger depending on how strong a flavor you want.

Provided by travelbuggie

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 25m

Yield 4

Number Of Ingredients 11

1 cup sugar snap peas
4 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1 leek, sliced
2 teaspoons minced ginger
1 teaspoon minced garlic
½ cup sliced red bell pepper
1 pinch red pepper flakes
1 pinch white sugar
1 tablespoon soy sauce
salt and ground black pepper to taste

Steps:

  • Bring a medium pot of water to a boil. Add snap peas to the boiling water and cook for just 1 1/2 minutes to blanch. Drain snaps peas quickly in a colander.
  • Heat a saute pan or wok over medium-high heat and add oil. Add mushrooms, leek, ginger, and garlic to the hot oil; saute for 1 minute. Add snap peas and bell pepper; cook, stirring regularly, for 1 to 2 minutes. Add red pepper flakes, sugar, and soy sauce. Stir thoroughly. Season with salt and pepper.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 9.5 g, Fat 13.9 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 270.7 mg, Sugar 2.1 g

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