Best Ginger Chicken With Snow Peas Recipes

GINGER CHICKEN WITH SNOW PEAS

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.

EASY GINGER CHICKEN AND SNOW PEAS

Steps:

• Fill a medium pot with water, place over high heat and bring to a roiling boil.
• Using a medium bowl, fill with water and ice cubes; set aside.
• Add snow peas to boiling water and cook for 2 minutes. Remove/strain and then plunge snow peas into ice bath (this stops the cooking and preserves the bright green color); remove after 1
• minute and let rest on a clean towel; set aside.
• Combine 2 tsp vegetable oil, 1 TBS soy sauce, and ginger in a shallow dish. Add chicken and coat with sauce mixture.
• Heat remaining vegetable oil in a large skillet or wok over medium/high heat. Add chicken and
• cook for about 5 minutes, stirring occasionally, or until cooked through.
• In a large bowl combine snow peas, green onions, sesame oil, and remaining soy sauce. Add
• chicken and toss to coat. Sprinkle with sesame seeds and serve immediately.
• Notes: This is great served over rice or quinoa

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

STEAMED GINGER CHICKEN AND SNOW PEAS

Steps:

• Cut chicken into 3 in x 1/2 in strips.
• Marinate the chicken in Italian dressing while you trim the snow peas.
• In a 12-inch skillet, boil the water with 1/2 teaspoon salt and 3-4 quarter-sized slices of ginger over high heat.
• Add the chicken, lower the heat to medium, cover, and simmer for 5 minutes.
• Place the snow peas over chicken in the skillet, cover again, and simmer approximately 2 minutes so that snow peas are cooked but still crunchy.
• Serve over cooked white rice, garnishing each portion with scallion. Serve with lemon wedges and red pepper flakes to taste.

CHICKEN AND SNOW PEAS

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.

SWEET AND SPICY GINGER CHICKEN DRUMSTICKS WITH SNOW PEAS AND MUS

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.

GINGER CHICKEN STIR-FRY

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.

GINGER-CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.