Lemon Chicken With Red Peppers And Snow Peas Recipes

CHICKEN BREASTS WITH SWEET RED PEPPERS AND SNOW PEAS

Steps:

• Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
• In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
• In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
• Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.
• Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.

LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS

Steps:

• 1. Prepare vegetables, set aside.
• 2. Place rice flour and salt in a medium mixing bowl, whisk to combine.
• 3. Thinly slice chicken, toss with rice flour. Set aside.
• 4. In a medium saucepan combine the chicken stock, lemon juice, sugar, sesame oil, cornstarch, 1 teaspoon vegetable oil, lemon zest and garlic.
• 5. Whisking constantly, bring sauce mixture to a boil over medium high heat.
• 6. Cook for 3 minutes or until sauce has thickened.
• 7. Remove from heat and set aside.
• 8. In a large skillet or wok heat 2 teaspoons vegetable oil over medium-high heat.
• 9. Add peppers, snow peas and onions.
• 10. Stir/toss constantly until tender/crisp, about 2-3 minutes.
• 11. Using a slotted spoon remove to a large serving bowl, set aside.
• 12. Add remaining 2 teaspoons vegetable oil.
• 13. Add coated chicken strips, stir-fry for 8 minutes or until done. (8 minutes is the longest you want to cook your chicken unless it's cut thick)
• 14. Using a slotted spoon remove chicken and place it on top of the pepper/snow pea mixture.
• 15. Quickly reheat sauce.
• 16. Pour half of the sauce over the chicken mixture-stir or toss well to combine.
• 17. Reserve the rest of the sauce to serve at the table.
• 18. Serve over hot white rice.
• 19. You can easily sub shrimp for the chicken if you prefer.

LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS

Steps:

• In a large skillet heat 1 t.
• of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
• Cut chicken into thick strips and dust with flour/salt.
• Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
• Place chicken on pepper/snowpea mixture and pour a little sauce over it.
• Reserve the rest for the table.
• Serve with hot rice and vegetable spring rolls.

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.

LEMON CHICKEN FETTUCCINE WITH SNOW PEAS

Steps:

• Cut chicken into 1" pieces. Mince the garlic.
• Cook pasta according to package directions. Drain and keep warm.
• Heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring frequently, for about 5 minutes until browned. Reduce heat to medium.
• In a bowl, whisk together the broth, lemon juice, cornstarch, salt and pepper. Add to chicken in skillet. Heat to boiling; reduce heat and simmer about 2 minutes, until thickened, stirring frequently.
• Add snow peas and cook 3 minutes longer.
• Toss hot pasta with sauce and garnish with parsley.

STIR FRIED CHICKEN WITH RED PEPPERS AND SNOW PEAS

Steps:

• Mince the garlic.
• In a medium bowl, combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, and the garlic and stir to combine. Add the chicken strips and toss to coat.
• Put the remaining 1 tablespoon cornstarch in a small bowl and whisk in the remaining 1 tablespoon soy sauce and chicken broth.
• In a large nonstick skillet, heat the canola oil over medium-high heat until hot. Add the chicken and stir-fry until no longer pink, 4 to 5 minutes. Add the pepper slices, snow peas, and scallions, and stir-fry for 2 minutes.
• Stir the broth mixture, add it to the skillet, and cook, stirring, until the sauce is thickened, 1 to 2 minutes.

LEMON CHICKEN WITH SNOW PEAS

Steps:

• Cook chicken in large nonstick skillet on medium heat 5 min. or until done, stirring frequently. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
• Mix cream cheese spread, milk, lemon zest, juice, garlic powder and black pepper until blended. Add to chicken mixture; cook and stir 2 min. or until heated through.
• Serve over rice.