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Chicken and Snow Peas

Classic Wok

A Chinese Proverb reminds us: "If there is food left over in the kitchen, there are poor people in the street." Snow peas are edible legumes with thin crisp green pods, and are essential vegetables in Chinese cooking. Serve with pearl rice.

    2 skinless, boneless chicken breasts (1 pound)
    1 teaspoon vegetable oil
    1 yellow onion, halved and sliced
    10 brown crimini mushrooms, sliced
    20 snow peas
    2 carrots, peeled and bias sliced
    ˝ cup bottled stir-fry sauce

1.  Cut the chicken breast into bite size triangle shapes instead of   
     cubes for a pretty shape once cooked. Set in a small dish.

2.  Prepare the vegetables and place in one large bowl.

3.  Heat the oil in wok or 5-quart sauté pan. Stir-fry the chicken
     until browned and no longer pink inside, about 3 minutes.

4.  Place the chicken in a small bowl and add the stir-fry sauce.

5.  Fry the vegetables and when they are tender crisp, add the
     chicken and sauce.

6.  Cook just until blended. Serve over rice. Rice may be 
     formed in a rice mold or by pressing rice into a small 
      custard cup and inverting rice onto the plate.

     Makes 2 servings


Seasoned with Love
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