Curry In A Hurry Grilled Chicken With Salsa And Sugar Snap Peas Recipes

EASY GREEN CURRY WITH CHICKEN, BELL PEPPER, AND SUGAR SNAP PEAS

Steps:

• Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.

CURRY IN A HURRY GRILLED CHICKEN WITH SALSA AND SUGAR SNAP PEAS

Steps:

• SALSA: In bowl, combine Salsa ingredients. Add salt, if desired.
• CHICKEN: Heat grill. In a separate bowl, mix paste and dressing. Brush half of paste mixture over chicken. Grill 10 minutes, or until 170 degrees Fahrenheit, brushing with remaining paste mixture.
• SUGAR SNAP PEAS: Meanwhile, in a greased skillet over medium-high heat, cook last three ingredients 2 minutes, or until tender.
• Serve peas with chicken and salsa.

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

GRILLED SUGAR SNAP PEAS

Steps:

• Arrange rack 4 to 5 inches from broiler or grill. Preheat to medium high. Line a heavy baking sheet with foil. Toss peas with oil and spread on pan in a single layer. Place peas under broiler or on grill for 2 minutes. Remove and turn the peas. Return for 2 minutes longer until lightly charred. Transfer to serving bowl and sprinkle with salt to taste and chives as desired.

SPICY STIR FRY CHICKEN & SNAP PEAS

Steps:

• Combine soy sauce, hoisin, sugar, broth, wine, ginger and cayenne in a bowl and set aside.
• Heat sesame oil in pan or wok over medium high heat until shimmering and add chicken and garlic. Cook until chicken is just cooked through. Add carrots and peas and cook for 2 minutes.
• Stir in sauce, sprinkle with crushed pepper and cook an additional 2 minutes, until veggies reach desired doneness.
• Mix cornstarch and water and add to pan. Stir and then add green onions. Cook until sauce thickens.
• Serve over hot rice.

BROWN-BUTTERED SUGAR SNAP PEAS WITH PECANS

Steps:

• In large saucepan of boiling salted water, cook the peas until crisp tender, 2 minutes; drain.
• In large heavy skillet, heat the butter over medium-high heat until golden brown and fragrant, 1 to 3 minutes.
• Add the pecans and cook, stirring until lightly toasted, 2-3 minutes.
• Stir in the peas and cook until heated through; season with salt and pepper.