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I love to cook chicken because it is so light with the skin removed. With sweet sugar snap peas, scented with mint and thyme, you can make a very quick dinner that is absolutely fabulous.
1 person made this
- 3 tablespoons olive oil
- 4 chicken breast fillets
- 600g sugar snap peas, stems and strings removed
- 10 fresh mint leaves
- 10 branches fresh thyme
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Heat the olive oil in a frying pan over medium heat, and cook the chicken breast fillets, turning often, until golden, about 15 minutes.
- Meanwhile, bring a pan of salted water to the boil, and cook the peas for 4 minutes; drain.
- Remove the chicken from the frying pan to a serving platter. Add the sugar snap peas, mint and thyme to the frying pan and cook just until fragrant, about 2 minutes. Serve immediately with the chicken.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Super simple and easy to make. Next time, I will add garlic and some onions to get that flavour.-22 Aug 2012
Citrus Chicken Stir Fry
320 calories 16g total fat 3.5g saturated fat 0g trans fat 150mg cholesterol 410mg sodium 12g carbohydrate 2g fiber 5g sugar 1g added sugar 31g protein 0% Daily Value of vitamin D 4% Daily Value of calcium 15% Daily Value of iron 10% Daily Value of potassium.
The Kentucky Nutrition Education Program (KYNEP) encompasses two separate USDA programs: The Expanded Food and Nutrition Education Program (EFNEP) and the Supplemental Nutrition Assistance Program (SNAP-Ed).
Both programs are administered by the University of Kentucky Cooperative Extension Service in order to show limited resource families with young children and SNAP eligible individuals how to plan nutritious meals on a limited budget, acquire safe food handling practices, improve food preparation skills, and change behavior necessary to have a healthy lifestyle.
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons smoked paprika*
- 1 teaspoon freshly ground black pepper
- 6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)
- 4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo**
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion (about 1 large)
- 4 garlic cloves, minced
- 1 1/2 cups long-grain rice
- 2 cups low-salt chicken broth
- 1 14.5-ounce can diced tomatoes in juice
- 1/4 cup chopped roasted red peppers from jar
- 2 1/2 cups sugar snap peas, trimmed (about 8 ounces)
- 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.
- 1 1/2 pounds chicken breast tenders, cut into bite-sized pieces
- 3 tablespoons cornstarch
- 2 tablespoons teriyaki sauce
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon crushed red pepper
- 1 teaspoon dark sesame oil
- 2 cups fat-free, lower-sodium chicken broth
- 1/4 cup natural-style peanut butter
- 2 1/2 cups trimmed sugar snap peas
- 1 cup matchstick-cut carrots
- 1 (12-ounce) package spaghetti
- 1/2 cup sliced scallions
- 1/4 cup chopped unsalted, dry-roasted peanuts
- Lime wedges (optional)
Combine chicken, 2 tablespoons of the cornstarch, 1 tablespoon of the teriyaki sauce, 1 teaspoon of the garlic, and red pepper in a bowl toss well. Heat a large nonstick skillet over medium-high heat. Add oil to pan swirl to coat. Add chicken mixture to pan cook 6 minutes, browning on all sides. Stir in 1/2 cup of the broth, scraping pan to loosen browned bits. Transfer chicken mixture to the inner pot of a 6-quart Instant Pot®.
Combine remaining 1 1/2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl pour over chicken mixture.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "More" mode. Press [-] or [+] to choose 1 hour 30 minutes cook time. Stir in peas and carrots repeat slow cook procedure, choosing 30 minutes cook time. When time is up, peas should be crisp-tender.
While peas and carrots cook, cook pasta according to package directions, omitting salt and fat drain. Add cooked spaghetti to chicken mixture in cooker toss well. Sprinkle with scallions and peanuts serve with lime wedges, if desired.
Everybody in my family loves noodles, so this recipe is always a hit. In this simple slow cooker adaptation of the popular Asian take-out dish, chicken thighs and loads of veggies get simmered all day in a sweet and savory sauce.
*Note: The full printable recipe card is at the bottom of this post.
- Add onions and chicken thighs to a large slow cooker.
- Add broccoli, carrots, and celery.
- Add soy sauce, brown sugar, sesame oil, and garlic to a small bowl, and whisk.
- Add the sauce to the crock pot.
- Cover and cook.
- Remove the chicken.
- Pull it apart into large bite size chunks.
- Add sugar snap peas or snow peas and water chestnuts.
- Prepare the noodles.
- Add the chicken and noodles to the crockpot.
- Stir and serve.
Sesame Snap Pea-Chicken Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.
Chicken Sauté with Sugar Snaps and Asparagus
Sugar snap peas and asparagus, which are at the peak of their season in spring, add crisp contrast to tender chicken in this easy weeknight dinner for two. Consider this recipe a basic template for creating a quick sauté. It lends itself to endless variations, so you can use whatever’s on hand in your refrigerator. Tarragon or basil would make tasty substitutes for the thyme (if using tarragon, use a little less). Fresh peas are a good alternative to the sugar snap peas and zucchini can replace the asparagus.
Chicken Sauté with Sugar Snaps and Asparagus
- All-purpose flour for dredging
- 10 oz. (315 g) chicken tenders
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 1 bunch thin asparagus (about 1/2 lb./250 g), ends trimmed
- 1/2 lb. (250 g) sugar snap peas
- 1 cup (8 fl. oz./250 ml) low-sodium chicken broth
- 1 Tbs. minced fresh thyme, plus more for garnish
- 1 Tbs. minced fresh chives, plus more for garnish
- 1 Tbs. fresh lemon juice, plus more to taste
- Lemon zest strips for garnish (optional)
1. Spread the flour on a plate. Cut the chicken tenders in half crosswise. Sprinkle with salt and pepper, then dredge in the flour.
2. In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chicken and sauté until just cooked through, about 5 minutes. Transfer to a plate. Add the remaining 1 Tbs. olive oil to the pan and reduce the heat to medium. Add the asparagus and sauté for 1 minute. Add the sugar snap peas raise the heat to medium-high. Season the vegetables with salt and pepper and sauté for 1 minute. Add the broth and bring to a boil, stirring up any browned bits on the pan bottom. Cover the pan and boil until the vegetables are almost crisp-tender, about 3 minutes.
3. Return the chicken to the pan. Add the thyme, chives and 1 Tbs. of the lemon juice. Simmer uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about 2 minutes. Taste and adjust the seasoning.
4. Divide the chicken and vegetables between 2 warmed plates. Season to taste with more lemon juice, if desired, and garnish with thyme, chives and lemon zest. Serve immediately. Serves 2.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd
- 5 oil-packed anchovy fillets, drained and chopped
- 2 cups fresh bread crumbs
- 12 garlic cloves, smashed
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 2 1/2 pounds skinless, boneless chicken thighs
- 1 pound sugar snap peas
- 3 medium shallots, thinly sliced
In a food processor, combine 4 of the anchovy fillets with the bread crumbs, garlic, parsley and 1/2 cup of the olive oil process until evenly blended.
Season the chicken thighs with salt. In a large bowl, toss the chicken with the bread crumb mixture. Cover and refrigerate for 15 minutes.
Light a grill or preheat a grill pan. In a pot of boiling, salted water, blanch the snap peas until bright green, about 1 minute. Drain and pat dry.
Grill the chicken thighs over moderate heat until they are lightly charred, crisp and cooked through, about 10 minutes per side. Transfer the thighs to a platter.
In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the shallots and the remaining anchovy fillet and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5 minutes. Add the snap peas and cook, tossing a few times, until heated through, about 2 minutes. Season the snap peas with salt and transfer to a serving bowl. Serve the chicken with the snap peas.
Stir Fried Sugar Snap Peas with chicken
By Christine's Recipes
Prep time: 20 mins
Cook time: 10 mins
Yield: serves 3 to 4
- 170 gm sugar snap peas
- 150 gm chicken breast
- ½ carrot, sliced
- 6 baby corns, fresh or canned, halved if too long
- 5 to 6 cloud ears
- 2 tsp Shaoxing wine
- 1 tsp minced garlic
- 3 Tbsp chicken stock
- 1½ tsp light soy sauce
- ½ tsp corn flour
- ½ tsp sugar
- pepper, to taste
- Soak cloud ears until softened. Blanch in boiling water for 2 to 3 minutes. Trim the roots. Cut into smaller pieces. Set aside.
- Julienne chicken and mix with marinade. Set aside.
- Remove the tissue running along both sides of the peas, from tail to top. Rinse and blanch in salted water for about 2 to 3 minutes, over high heat. Immediately soak in cold water until cold to touch. Drain well.
- Heat oil in a wok or deep frying pan over medium-high heat. Add chicken and cook until its colour turns white. Set asid.
- Use the same wok. Add more oil. Saute garlic until fragrant. Add carrots, baby corns and stir fry. Toss back peas. Sprinkle wine, pour in stock. Season with salt. Add cloud ears and cook until sauce dries up a bit. Add chicken and stir quickly. Pour in thickening and cook to preferred consistency. Serve hot.
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