Tag Archives: Peas

Sweet and Sour Chicken

27 Jan

Honestly, as I smelled and tasted the sauce as I was preparing it, I thought it was not going to be very good.  So I didn’t even take any pictures.  But it turned out to be a great pairing with the onion, bell peppers and chicken of the dish.  I’m sure it would work great with pork and other sweet and sour dishes, as well.

For Sweet and Sour Sauce:

  • 2 tablespoons honey
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1/4 cup fresh orange juice
  • 2 teaspoons cornstarch

Ingredients

  • 4 teaspoons peanut oil
  • 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
  • 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
  • 8 ounces snow peas, trimmed
  • Serving suggestion, cooked rice
  • Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg

recipe from foodnetwork.com

photo from delishliving.wordpress.com

Chicken Fried Rice

6 Jan

Chicken fried rice-001

One of my favorite recipes.  We just kind of throw together what we have on hand but here is a good guideline:

Ingredients:

  • 4 cups cold cooked rice
  • 8 ounces chicken thighs or tenderloins, chopped
  • 2 eggs
  • 1 cup frozen green peas or mixed veggies
  • 1 medium onion, diced
  • 1 green onion, diced
  • 1 stalk celery, sliced diagonally
  • 1/3 cup low-sodium soy sauce
  • 2 T. oyster sauce
  • Pepper
  • sesame or olive oil for stir-frying, as needed

Preparation:

Heat small amount of oil in wok.  Beat the eggs lightly.  Scramble briefly in wok and remove.
Heat 2 T. oil and saute chicken, onion and celery for 4-5 minutes; remove.
Heat oil once more, add the rice (in two batches if needed) and soy and oyster sauces.  Allow rice to brown, flipping spatula-fulls every 1-2 minutes.  Add an additional small amount of soy sauce if needed (I use low-sodium to get the flavor without it becoming crazy salty).
Return egg and chicken mixture to wok and add remaining ingredients until heated thoroughly.
Photo by me, mylittlefoodspot