Cooking For Two Orange Chicken With Snow Peas And Carrots Recipes

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ORANGE CHICKEN WITH SNOW PEAS AND CARROTS (COOKING FOR 2)



Orange Chicken with Snow Peas and Carrots (Cooking for 2) image

If you've only had your local Chinese restaurant's version of orange chicken, you're in for a treat. This lighter, brighter take on a classic is so good, you won't be calling for takeout again.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 2

Number Of Ingredients 18

2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 teaspoon soy sauce
1/4 cup cornstarch
1/2 cup vegetable oil for frying
1/3 cup orange juice
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
2 teaspoons finely chopped peeled fresh gingerroot
1 teaspoon grated orange peel
1/4 teaspoon crushed red pepper flakes
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons soy sauce
2 teaspoons unseasoned rice vinegar
2 tablespoons sugar
1 tablespoon vegetable oil
3 oz snow peas, sliced (about 1 cup)
2 medium carrots, thinly sliced

Steps:

  • In medium bowl, toss chicken pieces and soy sauce.
  • In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.
  • In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.
  • Line large rimmed cookie sheet with paper towels.
  • Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate.
  • In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.
  • In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.

Nutrition Facts : Calories 580, Carbohydrate 46 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 21 g, TransFat 0 g

CARROTS AND SNOW PEAS



Carrots and Snow Peas image

This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. -Cheryl Donnely, Arvada, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1-3/4 cups sliced fresh carrots
2 tablespoons butter
2-3/4 cups fresh snow peas
1 shallot, minced
1/4 teaspoon salt
1 tablespoon sherry or chicken broth

Steps:

  • In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 231mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

COOKING FOR TWO: ORANGE CHICKEN WITH SNOW PEAS AND CARROTS



Cooking for Two: Orange Chicken with Snow Peas and Carrots image

Number Of Ingredients 18

2 Chicken Breasts [boneless, cut in 1 inch pieces]
1 teaspoon Soy Sauce
1/4 cup Cornstarch
1/2 cup Canolla Oil [for frying]
1/3 cup Orange Juice
2 teaspoons Cornstarch
1 tablespoon Olive Oil
2 teaspoons Garlic [minced]
2 teaspoons Ginger [peeled, fresh chopped]
1 teaspoon Orange Zest
1/4 teaspoon Red Pepper Flakes
1/2 cup Chicken Broth
2 teaspoons Soy Sauce
2 teaspoons Rice Vinegar
2 tablespoons Sugar
1 tablespoon Olive Oil
3 ounces Snow Peas [sliced]
2 Carrots [sliced thin]

Steps:

  • 1. In medium bowl, toss chicken pieces and soy sauce.
  • 2. In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.
  • 3. In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.
  • 4. Line large rimmed cookie sheet with paper towels.
  • 5. Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate. 6
  • 6. In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.
  • 7. In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.

JULIENNE OF CARROTS WITH SNOW PEAS



Julienne of Carrots With Snow Peas image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/2 pound carrots, peeled and trimmed
1/2 pound snow peas, trimmed
1 tablespoon olive oil
1/2 teaspoon finely chopped garlic
1 tablespoon light soy sauce
2 tablespoons chopped scallions
Freshly ground pepper to taste

Steps:

  • Slice the carrots into julienne strips about 1 1/2 inches long.
  • Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.
  • Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 5 grams

5-INGREDIENT CHICKEN WITH PEAS AND CARROTS



5-Ingredient Chicken with Peas and Carrots image

This five-ingredient dinner is sure to please every member in the family! Don't throw those carrot tops away, use them to make a quick gremolata to serve as a light and bright accompaniment to your meal.

Provided by Valerie Bertinelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup plus 2 tablespoons extra-virgin olive oil
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 bunch carrots with tops (5 to 6 carrots)
1 cup frozen peas
2 cloves garlic, peeled
2 lemons, 1 zested (about 1 tablespoon) and both lemons juiced (about 5 tablespoons)

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large high-sided skillet or braiser over medium-high heat. Coat the pan with 2 tablespoons of oil. Season the chicken skin generously with salt and pepper. Place the chicken skin-side down in the skillet. Season the underside with salt and pepper. Cook undisturbed until the chicken easily releases from the pan and is golden brown, about 5 minutes.
  • Meanwhile, remove the carrot tops, leaving about 1 inch of green stem attached to the carrots. Set aside the carrot tops. Cut the carrots into 2- to 3-inch pieces and set aside.
  • Flip the chicken and cook for 2 minutes. Turn off the heat, add the carrots and turn them in the oil to coat. Transfer the skillet to the oven and bake until the chicken registers 165 degrees F on an instant-read thermometer and the carrots are softened and caramelized in places, 30 to 40 minutes.
  • Remove the chicken from the oven and add the frozen peas. Return the chicken to the oven, then turn off the oven. The residual heat from the oven and the hot skillet will thaw and heat the peas.
  • Put the garlic, lemon zest, lemon juice and 1/2 teaspoon salt in a 12- to 14-cup food processor and pulse to chop the garlic into very fine pieces, 3 to 4 pulses. Add the carrot tops and pulse until very finely chopped, 6 to 8 pulses. While pulsing, drizzle in the remaining 1/2 cup of oil until combined. Transfer to a small bowl.
  • Serve the chicken, peas and carrots with the carrot top gremolata.

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