Chicken And Snow Pea Fried Rice With Peanuts Recipes

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CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE



Chicken Stir-Fry with Peanut Sauce Over Rice image

An easy Chicken Stir-Fry recipe with Peanut Sauce Over Rice

Categories     Chicken     Rice     Vegetable     Stir-Fry     Low Fat     Peanut     Healthy     Self

Yield Makes 2 servings

Number Of Ingredients 12

Stir-fry
Vegetable-oil cooking spray
6 oz boneless, skinless chicken breast, sliced
1 tsp sesame oil
2 cloves garlic, minced
1 tsp minced fresh ginger
3 1/2 cups of your favorite vegetables, chopped
Peanut sauce
1 1/2 tbsp peanut butter
1 tsp low-sodium soy sauce
1 tbsp rice vinegar
Hot chile sauce (to taste)

Steps:

  • Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
  • For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.

FRIED RICE WITH PEAS AND CHICKEN



Fried Rice With Peas And Chicken image

Provided by Mark Bittman

Categories     main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons peanut oil or neutral oil, like corn or canola
1 medium onion, roughly chopped
1 bell pepper, stemmed, cored and roughly chopped
1 1/2 cups chopped boneless chicken
1 cup peas (defrost if frozen)
1 tablespoon minced garlic, or to taste
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked rice, cooled
2 eggs, lightly beaten
1/4 cup xiao shing wine, or sherry or white wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and ground black pepper to taste
1/4 cup minced scallion or cilantro

Steps:

  • Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
  • Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
  • Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
  • Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 4 grams, TransFat 0 grams

RICE NOODLES WITH PEANUT SAUCE, CHICKEN, AND SNAP PEAS



Rice Noodles with Peanut Sauce, Chicken, and Snap Peas image

This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast chicken, carrots, snap peas, and cucumbers offers a refreshing yet satisfying dinner, but feel free to use whatever vegetables you'd like. Roast the chicken ahead of time to get dinner on the table even faster.

Provided by Katherine Sacks

Categories     Back to School     Dinner     Noodle     Chicken     Sugar Snap Pea     Cucumber     Peanut     Kid-Friendly     Lime Juice     Cilantro     Small Plates

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
1/2 teaspoon ground cumin
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/4 pounds boneless, skinless chicken thighs, trimmed
2 limes, divided
1 batch Kid-Friendly Peanut Sauce
8 ounces dried thin rice noodles
1/2 cup cilantro, coarsely chopped, divided
1/2 cup toasted peanuts, coarsely chopped, divided
2 Persian cucumbers, thinly sliced on the bias
2 medium carrots (about 4 ounces each), grated
1/2 pound sugar snap peas, trimmed

Steps:

  • Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
  • Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
  • Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
  • Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
  • Do Ahead
  • Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.

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