Time 30m Yield 6 Number Of Ingredients 11 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 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.
Time 10m Yield 2 servings. Number Of Ingredients 5 Steps:
Place peas and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain., Combine the butter, ginger and salt. Drizzle over the peas; toss to coat.
Time 22m Yield 6 serving(s) Number Of Ingredients 4 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.
Time 50m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Whisk together 3 tablespoons soy sauce, 2 teaspoons sesame oil, and honey; toss in the chicken and marinate 20 minutes. Heat 2 teaspoons of the oil in a skillet over medium high heat; brown chicken in batches (discard marinade), about 3 to 5 minutes each, adding oil between batches. Transfer chicken to a plate and wipe out skillet. Add 2 teaspoons oil, cook green onions (reserve some of the green tops for garnish), ginger, and garlic and cook 1 minute. Whisk together broth, sugar, cornstarch, vinegar, chili paste, and remaining 2 tablespoons soy sauce; add to skillet. Cook until it thickens, about 3 to 4 minutes; stir in sesame oil. Meanwhile, steam snow peas in a steamer basket placed over boiling water, until crisp tender, about 2 to 3 minutes. Return chicken to skillet to heat through. Serve over brown rice, with snow peas on the side. Garnish with reserved green onions and sesame seeds.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Put the oil in a 10- or 12-inch skillet, preferrably non-stick, over high heat. A minute later, add the ginger and peas and stir and toss occasionally, until they are lightly browned and their green color is vivid, about 2 minutes. Add the soy sauce and transfer to a platter. Add the sesame oil to the same pan and heat for about 10 seconds. Pour over the snow peas, season with salt and pepper, and serve immediately.
Yield Serves 5; 1 cup per serving Number Of Ingredients 9 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
Time 15m Yield 2-3 serving(s) Number Of Ingredients 9 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.
