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

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

Ingredients

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

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

Ingredients

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

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