Chicken Dijon With Snap Peas Recipes

CHICKEN WITH SUGAR SNAP PEAS & SPRING HERBS

Steps:

• Note: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted-they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking).
• Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
• Sprinkle both sides of the chicken with the remaining 1 tablespoon flour.
• Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
• Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans.
• Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 minutes.
• Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.
• Enjoy!

CHICKEN AND SUGAR SNAP PEA SAUTE

Steps:

• In a nonstick skillet, heat 1/3 of oil over high heat.
• Add peas and stir fry until bright green, 2-3 minutes.
• Remove from pan and set aside in bowl.
• Place flour in shallow pan.
• Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
• Discard leftover flour.
• In same skillet, heat remaining oil over high heat.
• Add chicken and cook, stirring, until lightly browned, about 4 minutes.
• Transfer chicken to bowl with peas.
• Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
• Reduce heat to medium and return chicken and peas to skillet.
• Cook until just heated through.
• Add parsley, juice and zest.
• Adjust seasoning with salt and pepper.
• Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
• Any of your favorite veggies would do.
• This also goes well with rice.

ROASTED DIJON CHICKEN THIGHS WITH CRISPY SKIN

Steps:

• Preheat the oven to 425° Fahrenheit.
• Remove the chicken thighs from the package and pat dry with a paper towel. Season the chicken thighs with the course salt, garlic powder and pepper.
• Lightly oil a cast iron skillet with the 1 teaspoon of olive oil and heat over medium heat. When the pan is hot, add the chicken thighs to the cast iron skillet skin side down.
• Sear the chicken skin for about 7 minutes over medium to medium/low heat. Do not overcrowd the pan. You may have to sear all of your chicken thighs in two separate batches. The chicken is ready when the skin easily releases from the pan and has turned golden brown. You will only be searing the skin side of the chicken.
• After all of the chicken thighs have been seared, flip the chicken over so that the skin side is now up. Return all pieces of chicken back to the cast iron pan. They should now all fit into the cast iron pan and can be crowded in. Place the cast iron skillet into the preheated oven and roast for 10 minutes.
• While the chicken thighs are roasting, mix the honey Dijon sauce. Using a medium-sized mixing bowl, whisk together the Dijon mustard, honey, minced garlic and salt.
• After 10 minutes, brush the tops of the chicken thighs (skin side) with the honey Dijon sauce. Return the skillet to the oven and continue cooking for an additional 10 minutes.
• Remove the skillet from the oven. Check the internal temperature of the chicken thighs using a meat thermometer. Chicken should be cooked to at least 165° Fahrenheit. Let cool before serving. Enjoy!

CASHEW CHICKEN WITH SNAP PEAS

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.