Chicken with Snow Peas
If you want to add more gluten free and dairy free recipes to your collection, Chicken with Snow Peas might be a recipe you should try. This recipe makes 4 servings with 294 calories, 27g of protein, and 15g of fat each. For $1.93 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 4332 people found this recipe to be yummy and satisfying. Several people really liked this main course. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up sugar snap peas, sesame seeds, soy sauce, and a few other things to make it today. It is brought to you by The View from Great Island. With a spoonacular score of 83%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Veal Stir-fry With Snow Peas And Snow Pea Shoots, Snow Peas and Chicken, and Lemon Chicken with Snow Peas.
Servings: 4
Ingredients:
8 oz can of water chestnuts, drained and quartered
1/2 cup chicken stock
1 tsp cornstarch
3 cloves garlic, peeled and minced
1 thumb sized piece of fresh ginger, grated
2 Tbsp peanut (or other vegetable) oil
1 Tbsp rice wine vinegar
1 tsp sesame oil
sesame seeds
1 lb skinless boneless chicken breasts
1 Tbsp soy sauce
2 big handfuls of snow peas or sugar snap peas, strings removed, if necessary
Equipment:
measuring cup
wok
frying pan
Cooking instruction summary:
Marinate the chicken in the soy sauce, vinegar, sesame oil and cornstarch for 2 hours. You can put all the ingredients in a zip lock baggie, add the chicken, and massage in well.Mix the sauce ingredients together in a measuring cup and set aside.Cut the chicken into small bite sized pieces.Heat the peanut oil in a wok until hot, and then add the chicken, garlic and ginger. Stir fry until the chicken is cooked through. Add the water chestnuts and the pea pods and stir fry just until the pea pods have turned bright green, just a couple of minutes. Don't overcook them, they will continue cooking as you make the sauce.Shift everything to one side of the wok and add the sauce to the pan. Stir while the sauce comes to a boil and thickens. Then mix the sauce into the chicken and veggies.. Make sure everything is heated through, and then serve over rice, garnished with sesame seeds.
Step by step:
1. Marinate the chicken in the soy sauce, vinegar, sesame oil and cornstarch for 2 hours. You can put all the ingredients in a zip lock baggie, add the chicken, and massage in well.
2. Mix the sauce ingredients together in a measuring cup and set aside.
3. Cut the chicken into small bite sized pieces.
4. Heat the peanut oil in a wok until hot, and then add the chicken, garlic and ginger. Stir fry until the chicken is cooked through.
5. Add the water chestnuts and the pea pods and stir fry just until the pea pods have turned bright green, just a couple of minutes. Don't overcook them, they will continue cooking as you make the sauce.Shift everything to one side of the wok and add the sauce to the pan. Stir while the sauce comes to a boil and thickens. Then mix the sauce into the chicken and veggies.. Make sure everything is heated through, and then serve over rice, garnished with sesame seeds.
Nutrition Information:
covered percent of daily need
