Steamed Ginger Chicken And Snow Peas Recipes

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

SESAME CHICKEN WITH SNOW PEAS

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.

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.

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.

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 RICE WITH SNOW PEAS

Steps:

• Wash rice in several of changes of water until the water runs clear.
• Place rice in a 3 quart saucepan that has a tight fitting lid.
• Add water and grated ginger.
• Bring to a boil, uncovered.
• Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice.
• Cover tightly, turn heat very low and cook 20 minutes.
• Add snow peas and cover.
• Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving.
• Stir gently to combine rice with snow peas.