Lemon Chicken With Red Peppers And Snow Peas Recipes

Steps:

• Cook chicken in large nonstick skillet on medium heat 5 min. or until done, stirring frequently. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
• Mix cream cheese spread, milk, lemon zest, juice, garlic powder and black pepper until blended. Add to chicken mixture; cook and stir 2 min. or until heated through.
• Serve over rice.

Steps:

• 1. Prepare vegetables, set aside.
• 2. Place rice flour and salt in a medium mixing bowl, whisk to combine.
• 3. Thinly slice chicken, toss with rice flour. Set aside.
• 4. In a medium saucepan combine the chicken stock, lemon juice, sugar, sesame oil, cornstarch, 1 teaspoon vegetable oil, lemon zest and garlic.
• 5. Whisking constantly, bring sauce mixture to a boil over medium high heat.
• 6. Cook for 3 minutes or until sauce has thickened.
• 7. Remove from heat and set aside.
• 8. In a large skillet or wok heat 2 teaspoons vegetable oil over medium-high heat.
• 9. Add peppers, snow peas and onions.
• 10. Stir/toss constantly until tender/crisp, about 2-3 minutes.
• 11. Using a slotted spoon remove to a large serving bowl, set aside.
• 12. Add remaining 2 teaspoons vegetable oil.
• 13. Add coated chicken strips, stir-fry for 8 minutes or until done. (8 minutes is the longest you want to cook your chicken unless it's cut thick)
• 14. Using a slotted spoon remove chicken and place it on top of the pepper/snow pea mixture.
• 15. Quickly reheat sauce.
• 16. Pour half of the sauce over the chicken mixture-stir or toss well to combine.
• 17. Reserve the rest of the sauce to serve at the table.
• 18. Serve over hot white rice.
• 19. You can easily sub shrimp for the chicken if you prefer.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate.
• Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers.
• Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
• In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
• In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
• Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.
• Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.

Steps:

• In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the soy sauce, 2 teaspoons of the vinegar, 1/2 teaspoon of the sesame oil, and 1 tablespoon of the water until the cornstarch is dissolved, add the chicken, and let it marinate for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and 1/3 cup water with the sugar, the salt, and the broth until the cornstarch is dissolved and reserve the mixture. In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the chicken mixture until the chicken is opaque and just cooked through, and transfer the chicken with a slotted spoon to a sieve set over a bowl. Discard all but about 2 tablespoons of the oil remaining in the wok and in it stir-fry the scallion, the garlic, and the gingerroot for 10 seconds, or until the mixture is fragrant. Add the bell pepper and the snow peas and stir-fry mixture for 1 minute. Add the reserved broth mixture and the chicken and stir-fry the mixture for 1 minute, or until the chicken is heated through. Serve the chicken stir-fry over the rice.

Steps:

• Cut chicken into 1" pieces. Mince the garlic.
• Cook pasta according to package directions. Drain and keep warm.
• Heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring frequently, for about 5 minutes until browned. Reduce heat to medium.
• In a bowl, whisk together the broth, lemon juice, cornstarch, salt and pepper. Add to chicken in skillet. Heat to boiling; reduce heat and simmer about 2 minutes, until thickened, stirring frequently.
• Add snow peas and cook 3 minutes longer.
• Toss hot pasta with sauce and garnish with parsley.