Chicken And Sugar Snap Stir Fry Recipes

CHICKEN, MUSHROOM, SUGAR SNAP PEAS, AND RED BELL PEPPER STIR-FRY

Steps:

• In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
• Stir in the chicken and let it stand at room temperature for 10 minutes.
• In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
• When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
• Reserve the marinade.
• Stir-fry until the chicken is cooked through, 3-4 minutes.
• Transfer the chicken to a plate.
• Add the remaining 1 1/2 tablespoons oil to the wok.
• When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
• Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
• Sprinkle with the green onions.
• Serve immediately with the rice and additional soy sauce.

CHICKEN AND SUGAR SNAP STIR-FRY

Steps:

• In large pan or dutch oven, add garlic, ginger, 1/4 cup broth, and chicken pieces.
• Season with black pepper.
• Cook over medium heat (add a bit more broth if necessary, to prevent sticking), stirring often, until chicken is no longer pink, about 3-5 minute.
• Add all other ingredients except for oyster sauce, Mirin, soy sauce, and cornstarch.
• Stir fry until veggies are crisp-tender, 3-5 minute.
• In separate bowl, combine remaining 1/4 cup broth, oyster sauce, Mirin, soy sauce, and cornstarch.
• Stir into chicken/veggie mixture.
• Cook until boiling and sauce thickens, 3-4 minute.
• Serve over hot cooked rice, and additional soy sauce, if desired.

SUGAR SNAP-GINGER STIR-FRY

Steps:

• Bring a medium pot of water to a boil. Add snap peas to the boiling water and cook for just 1 1/2 minutes to blanch. Drain snaps peas quickly in a colander.
• Heat a saute pan or wok over medium-high heat and add oil. Add mushrooms, leek, ginger, and garlic to the hot oil; saute for 1 minute. Add snap peas and bell pepper; cook, stirring regularly, for 1 to 2 minutes. Add red pepper flakes, sugar, and soy sauce. Stir thoroughly. Season with salt and pepper.

CHICKEN UDON STIR FRY

Steps:

• Combine all sauce ingredients in a small bowl and set aside.
• Cook udon noodles according to package directions, drain well, and set aside.
• While noodles are cooking heat oil in a large pan over medium-high heat. Season chicken with salt and pepper to taste and add to the pan. Cook stirring occasionally until browned and no pink remains, about 5 minutes. Remove the chicken from the pan and set aside in a bowl.
• Add the onions to the pan adding more oil if needed. Cook 2 mintues. Add remaining vegetables. Cook, stirring occasionally, just until tender-crisp, about 5 minutes.
• Whisk the sauce (the cornstarch can settle to the bottom) and add to the vegetables. Bring to a simmer and let cook for about 1 minute.
• Add the noodles and chicken with any juices to the pan and toss to combine with the sauce. Cook until heated through.
• Garnish with sesame seeds and green onions if desired.