Best Chicken With Snow Peas Recipes

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SESAME CHICKEN WITH SNOW PEAS



Sesame Chicken with Snow Peas image

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

5 tablespoons low-sodium soy sauce
4 teaspoons toasted sesame oil
2 teaspoons honey
1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
6 teaspoons canola oil
2 scallions, thinly sliced
1 tablespoon grated peeled ginger
3 cloves garlic, minced
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar
3 to 4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
4 cups snow peas, trimmed
Cooked brown rice, for serving (optional)
2 tablespoons toasted sesame seeds

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 WITH SNOW PEAS



Chicken with Snow Peas image

Make and share this Chicken with Snow Peas recipe from Food.com.

Provided by Mimi Bobeck

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
1 tablespoon cornstarch
1 tablespoon dry sherry
8 ounces shiitake mushrooms, fresh
8 ounces bamboo shoots
1 cup snow peas (for best results, it is suggested to use peas that are "fresh from the pod", rather than frozen etc.)
vegetable oil cooking spray
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup chicken stock
1 tablespoon cornstarch, dissolved in water
2 cups minute instant brown 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.

Nutrition Facts : Calories 390.6, Fat 4.2, SaturatedFat 0.9, Cholesterol 73.5, Sodium 439.6, Carbohydrate 53.9, Fiber 4.3, Sugar 5.7, Protein 32.5

CHICKEN WITH SNOW PEAS STIR-FRY



Chicken with Snow Peas Stir-fry image

Edible pea pods are a delicious crunchy and tender vegetable great for a side or even a main dish and this easy-to-make chicken with snow peas stir-fry is no exception!

Provided by Bill

Categories     Chicken and Poultry

Time 15m

Number Of Ingredients 16

1 teaspoon cornstarch
1 teaspoon light soy sauce
1 teaspoon oil
2 chicken breasts (12 ounces) ((sliced into strips))
1/3 cup chicken stock ((or water))
1/2 tablespoon cornstarch
1 pound snow peas ((trimmed and washed))
1 tablespoon oil
1 clove garlic ((minced))
1 tablespoon shaoxing wine
1 tablespoon light soy
1 teaspoon oyster sauce
1/2 teaspoon sesame oil
½ teaspoon salt
Fresh ground white pepper
1/8 teaspoon sugar

Steps:

  • 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!
  • Plate and serve immediately with steamed rice.

Nutrition Facts : Calories 247 kcal, Carbohydrate 13 g, Protein 28 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 807 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHICKEN AND SNOW PEAS



Chicken and Snow Peas image

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

1 cup chicken broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon ground ginger
2 tablespoons vegetable oil
4 large skinless, boneless chicken breast halves, cubed
2 cloves garlic, minced
1 ½ cups sliced fresh mushrooms
2 (8 ounce) cans sliced water chestnuts, drained
3 cups snow peas
1 tablespoon sesame seeds

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

SESAME CHICKEN WITH SNOW PEAS



Sesame Chicken With Snow Peas image

This is a lower sodium and lightened version of Sesame Chicken (no breading). Here, it is paired with steamed snow peas and brown rice, but you could easily swap them for steamed broccoli or whatever you wish.

Provided by threeovens

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

5 tablespoons low sodium soy sauce
4 teaspoons toasted sesame oil
2 teaspoons honey
1 1/4 lbs boneless chicken, cut into 3/4-inch chunks
6 teaspoons canola oil
2 green onions, sliced thin
1 tablespoon fresh ginger, grated
3 garlic cloves, minced
1 1/4 cups low sodium chicken broth
3 tablespoons sugar
3 -4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
4 cups snow peas
brown rice, for serving
toasted sesame seeds, for garnish

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.

Nutrition Facts : Calories 531.2, Fat 33.3, SaturatedFat 7.4, Cholesterol 106.4, Sodium 877.8, Carbohydrate 25.9, Fiber 3, Sugar 16.9, Protein 32.1

SNOW PEAS AND CHICKEN



Snow Peas and Chicken image

Make and share this Snow Peas and Chicken recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 1h11m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
3 tablespoons dry sherry
4 teaspoons cornstarch
2 tablespoons low sodium soy sauce
1 teaspoon sugar
2 tablespoons olive oil
5 garlic cloves, chopped
2 teaspoons grated fresh ginger (1 tsp dried)
2 onions, chopped
1/2 lb snow peas
1/2 cup water

Steps:

  • Cut chicken into 1 inch cubes.
  • Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well.
  • Stir in the chicken.
  • Cover, refrigerate for 1 hour.
  • Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside.
  • In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking.
  • Add chicken and stir-fry for 2 minutes.
  • Remove chicken, set aside.
  • Add garlic and ginger to pan, stir well,add onions, snow peas and water.
  • Stir-fry for 2 minutes.
  • Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot.
  • Serve over rice or noodles.

Nutrition Facts : Calories 303.5, Fat 8.3, SaturatedFat 1.4, Cholesterol 65.8, Sodium 382.2, Carbohydrate 17, Fiber 2.4, Sugar 6.3, Protein 29.1

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