Basmati And Snow Pea Stir Fry With Teriyaki Chicken Meatballs Recipes

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CHICKEN WITH SNOW PEAS STIR-FRY



Chicken with Snow Peas Stir-fry image

Edible pea pods are a delicious crunchy and tender vegetable great for a side or even a main dish and this easy-to-make chicken with snow peas stir-fry is no exception!

Provided by Bill

Categories     Chicken and Poultry

Time 15m

Number Of Ingredients 16

1 teaspoon cornstarch
1 teaspoon light soy sauce
1 teaspoon oil
2 chicken breasts (12 ounces) ((sliced into strips))
1/3 cup chicken stock ((or water))
1/2 tablespoon cornstarch
1 pound snow peas ((trimmed and washed))
1 tablespoon oil
1 clove garlic ((minced))
1 tablespoon shaoxing wine
1 tablespoon light soy
1 teaspoon oyster sauce
1/2 teaspoon sesame oil
½ teaspoon salt
Fresh ground white pepper
1/8 teaspoon sugar

Steps:

  • Mix the cornstarch, light soy sauce, and oil in a bowl for the marinade. And add toss in the chicken. Set aside. Mix 1/3 cup of hot water or chicken stock with cornstarch into a slurry and set aside. If you like more sauce for the rice, increase your hot water/stock and add more salt or soy sauce to taste.
  • Heat the wok over high heat until smoking, add a tablespoon of oil to coat the wok and spread the chicken around evenly. Let the chicken sear (don't move the pieces) for about 60 seconds until browned on one side. If the wok is heated properly, the chicken should not stick. Next, give the chicken a quick stir and add the minced garlic and snow peas. Add the shaoxing wine around the rim of the wok to deglaze and stir everything together using a bottom to top folding motion for about 30 seconds.
  • Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now. Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, about 15 seconds.
  • Stir up your slurry mix (the water and starch has probably separated by now) and add to the wok. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. All of the pea pods should be bright green by now. Don't overcook or you precious pea pods will become limp and turn yellow!
  • Plate and serve immediately with steamed rice.

Nutrition Facts : Calories 247 kcal, Carbohydrate 13 g, Protein 28 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 807 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHICKEN TERIYAKI MEATBALLS



Chicken Teriyaki Meatballs image

We've given meatballs and Asian-inspired twist. Glazed with an easy homemade teriyaki sauce and served alongside tender veggies and garlic fried rice, this meal is sure to grab a repeat spot in your dinner repertoire. The recipe cooks quickly once you make the meatballs, so be sure to have all the ingredients ready to go!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 1/2 pounds ground chicken
1 cup panko breadcrumbs
3 scallions, sliced (about 1/2 cup)
1 large egg, lightly beaten
Kosher salt
Sesame seeds, for serving
1/2 cup low-sodium soy sauce
1/2 cup mirin
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
2 cloves garlic, grated
3 tablespoons vegetable oil
4 scallions, sliced
6 cloves garlic, sliced
1/2 teaspoon minced peeled fresh ginger
Pinch red pepper flakes
3 cups cooked white rice
1 tablespoon vegetable oil
1 medium red onion, large dice
1 medium red bell pepper, large dice
1 stalk broccoli, cut into florets (about 2 1/2 cups)
Freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • For the meatballs: Combine the chicken, panko, scallions, egg and 1/2 teaspoon salt in a large bowl. Use a 1-ounce scoop to portion the chicken mixture into mounds (about 30 meatballs total), roll each into a ball and place on the prepared baking sheet.
  • Bake until just cooked through, about 10 minutes. Set aside.
  • For the teriyaki sauce: Whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, garlic and 1 cup water in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened and reduced by half, about 8 minutes. Transfer to a bowl and set aside (you should have about 1 cup).
  • For the garlic fried rice: Heat the vegetable oil in a large nonstick skillet over high heat. Add the scallions and stir-fry 1 minute. Add the garlic, ginger and red pepper flakes and stir-fry until fragrant, 1 minute. Add the rice and 1 tablespoon of the teriyaki sauce and stir-fry until combined and heated through, about 3 minutes. Season with salt. Transfer to a serving platter and keep warm.
  • For the stir-fried vegetables: Heat the oil in the skillet over high heat. Add the onion and bell pepper and stir-fry 1 minute. Add the broccoli and 2 tablespoons water. Season with salt and pepper.
  • Stir-fry until the broccoli is bright green and still crisp, 2 to 3 minutes. Add 1/3 cup of the teriyaki sauce and cook until heated through. (Add more water if necessary, to thin the sauce.) Transfer to the serving platter and keep warm.
  • Finish the meatballs: Add the remaining teriyaki sauce to the skillet and bring to a boil over high heat. Add the meatballs and toss until glazed and heated through, 2 to 3 minutes. Spoon the meatballs over the rice and sprinkle with sesame seeds.

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

  • Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
  • Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

TERIYAKI MEATBALL STIR-FRY



Teriyaki Meatball Stir-Fry image

Make and share this Teriyaki Meatball Stir-Fry recipe from Food.com.

Provided by laurenlmoyer

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups water
12 ounces vegetables (fresh or frozen, broccoli, carrots, snow peas, cabbage)
2 (3 ounce) packages chicken-flavored ramen noodles
12 ounces meatballs (homestyle not Italian meatballs)
1 (12 1/8 ounce) jar stir-fry sauce (preferably Kikkoman)

Steps:

  • Place water and vegetables in large saute pan, cover and bring to a boil on Medium-high. Cook 5 minutes.
  • Add both packages of ramen noodles, breaking noodles apart while adding to veggies (do not add seasoning from packets). Stir in meatballs; cover and cook 3 minutes.
  • Stir in stir-fry sauce; cook (uncovered) for 4 minutes, stirring occasionally, or until sauce is thoroughly heated. Sauce will thicken while standing.
  • Serve.

Nutrition Facts : Calories 286.2, Fat 11, SaturatedFat 3.8, Sodium 1844.5, Carbohydrate 41.4, Sugar 5.4, Protein 5.3

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