THAI CHICKEN PARCEL WITH SUGAR SNAP PEAS & RICE
This Asian-inspired chicken dish is super-juicy and lean thanks to a simple steaming process salty, sweet and spicy Asian sauces
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned.
- Lay a large piece of baking parchment on a baking tray, add half the coriander, the pak choi and sugar snap peas, then place the chicken breasts on top. Combine the fish and soy sauce, rice vinegar, sweet chilli, lime zest and juice, and curry paste, and pour over the chicken and veg, then cover with another piece of parchment. Fold up each edge to form a parcel and cook for 12-15 mins.
- Meanwhile, cook the rice following pack instructions. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander. Serve with the rice.
Nutrition Facts : Calories 414 calories, Fat 4 grams fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium
EASY GREEN CURRY WITH CHICKEN, BELL PEPPER, AND SUGAR SNAP PEAS
This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout.
Provided by Anna Stockwell
Categories 22-Minute Meals Curry Dinner Coconut Chicken Lime Juice Sugar Snap Pea Bell Pepper Wheat/Gluten-Free Quick and Healthy Quick & Easy Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
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.
THAI FRIED RICE WITH SHRIMP AND SUGAR SNAP PEAS
Make and share this Thai Fried Rice With Shrimp and Sugar Snap Peas recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a wok or large skillet over med-high heat.
- Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
- Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
- Add 1 teaspoon oil to the wok and heat.
- Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
- Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
- Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
- Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
- Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
- Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
- Mix the fish sauce and soy sauce together in a small bowl.
- Pour over the rice mixture and stir well.
- Spoon into bowls and sprinkle each serving with the cilantro; serve hot.
Nutrition Facts : Calories 373.2, Fat 11.9, SaturatedFat 2.1, Cholesterol 236.2, Sodium 1892.6, Carbohydrate 40.9, Fiber 1.7, Sugar 1.7, Protein 24.3
THAI CHICKEN WITH SUGAR SNAP PEAS
Bring a taste of Asia to your kitchen with this Thai chicken recipe. The sugar snap peas complement the peanut sauce while adding color and crunch.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pour 1/4 cup dressing over chicken in medium bowl; mix lightly. Refrigerate 1 hour to marinate.
- Meanwhile, whisk remaining dressing with peanut butter, honey, soy sauce and crushed pepper until blended. Reserve for later use.
- Cook spaghetti as directed on package, omitting salt. While spaghetti is cooking, remove chicken from marinade; discard marinade. Cook and stir chicken in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink. Add peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat.
- Drain spaghetti. Add to chicken mixture along with the reserved dressing mixture; mix lightly.
Nutrition Facts : Calories 510, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
HOISIN CHICKEN OVER STICKY RICE WITH GLAZED SUGAR SNAP PEAS
Steps:
- Steps
- Combine hoisin sauce, horseradish, and garlic. Place chicken fillets in baking dish, pour garlic mixture over chicken. Let stand 5-6 minutes (or overnight) to marinate.
- Bake chicken 20-25 minutes or until chicken is 165°F.
- Cook rice following package instructions.
- Slice chicken and return to baking dish. Top chicken slices evenly with garlic/herb cheese and roasted peppers; bake 2-3 more minutes or until cheese melts.
- Whisk rice vinegar and agave nectar until agave dissolves. Remove rice from heat. Stir vinegar mixture into cooked rice; cover and let stand 2-3 minutes to absorb. Serve chicken over rice.
- Steps
- Preheat large sauté pan on medium-high 2-3 minutes. Remove pan from heat; coat with cooking spray. Add peas; cook 2-3 minutes or until lightly browned.
- Season with garlic/herb seasoning and rice wine vinegar; cook 1 more minute or until vinegar evaporates and peas are glazed. Serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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