Lemon Chicken With Snow Peas Recipes

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LEMON CHICKEN WITH SNOW PEAS

For well-balanced fare that blends a variety of great flavors, try our Lemon Chicken with Snow Peas recipe today!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 9



Lemon Chicken with Snow Peas image

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.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g

1 lb. boneless skinless chicken breasts, cut into thin strips
1 cup snow peas, trimmed
1 cup orange pepper strips
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 tsp. zest and 2 Tbsp. juice from 1 lemon
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 cups hot cooked long-grain white rice

LEMON CHICKEN FETTUCCINE WITH SNOW PEAS

Make and share this Lemon Chicken Fettuccine With Snow Peas recipe from Food.com.

Provided by loof751

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Lemon Chicken Fettuccine With Snow Peas image

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.

12 ounces fettuccine
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast
1 garlic clove
1 1/4 cups chicken broth
2 tablespoons lemon juice
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups snow peas (fresh is best)
2 tablespoons chopped fresh parsley

SESAME CHICKEN WITH SNOW PEAS

Skip the take-out and make your own version of this popular sweet-and-savory Chinese-American dish. We've lightened our version up by giving the chicken a quick marinade in soy and honey instead of coating and deep-frying it as most restaurants do. Steamed snow peas and brown rice round out the meal.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 16



Sesame Chicken with Snow Peas image

Steps:

  • Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes.
  • Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
  • Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
  • Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
  • Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

5 tablespoons low-sodium soy sauce
4 teaspoons toasted sesame oil
2 teaspoons honey
1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
6 teaspoons canola oil
2 scallions, thinly sliced
1 tablespoon grated peeled ginger
3 cloves garlic, minced
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar
3 to 4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
4 cups snow peas, trimmed
Cooked brown rice, for serving (optional)
2 tablespoons toasted sesame seeds

CHICKEN AND SNOW PEAS

A simple,tasty, and quick version of a popular Chinese Style recipe.

Provided by REBECCAROD

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 6

Number Of Ingredients 11



Chicken and Snow Peas image

Steps:

  • Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
  • Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
  • Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g

1 cup chicken broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon ground ginger
2 tablespoons vegetable oil
4 large skinless, boneless chicken breast halves, cubed
2 cloves garlic, minced
1 ½ cups sliced fresh mushrooms
2 (8 ounce) cans sliced water chestnuts, drained
3 cups snow peas
1 tablespoon sesame seeds

LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS

I love this recipe-very light and fast. If you wish you can sub shrimp for the chicken, and I have been known to add a can of drained mandarin oranges to the mix.

Provided by Diana Adcock

Categories     Chicken

Time 35m

Number Of Ingredients 16



Lemon Chicken with Red Peppers and Snow Peas image

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.

4 tsp vegetable oil,divided
1 1/2 c thinly sliced sweet red bell peppers
1 1/2 c snow peas, trimmed
1 small onion, cut into thin strips or wedges
1 lb boneless, skinless chicken breat, cut into thin strips
1/4 c white rice flour
1 tsp salt
1 c chicken stock
4 tsp fresh lemon juice
2 tsp sugar
1 tsp vegetable oil
4 tsp cornstarch
1 tsp sesame oil
1 tsp fresh lemon zest
2 clove garlic, minced
2 tsp chopped fresh parsley or cilantro

LEMON-BASIL SNOW PEAS

"Sugar snap peas are a delicious vegetable that often gets overlooked," notes Mitzi Sentiff in Annapolis, Maryland. "We love the flavor of this crunchy side dish and its splash of lemon with broiled fish, chicken or pork."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 10



Lemon-Basil Snow Peas image

Steps:

  • In a large skillet, saute garlic in oil for 30 seconds. Add snow peas and yellow pepper; saute for 2-3 minutes or until crisp-tender. Stir in the remaining ingredients; saute 1 minute longer. Serve immediately.

Nutrition Facts : Calories 71 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

1/2 teaspoon minced garlic
2 teaspoons olive oil
1-1/2 pounds fresh snow peas
1 cup chopped sweet yellow pepper
1/3 cup minced fresh basil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS

Make and share this Lemon Chicken with Red Peppers and Snow Peas recipe from Food.com.

Provided by Diana Adcock

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17



Lemon Chicken with Red Peppers and Snow Peas image

Steps:

  • In a large skillet heat 1 t.
  • of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
  • Cut chicken into thick strips and dust with flour/salt.
  • Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
  • Place chicken on pepper/snowpea mixture and pour a little sauce over it.
  • Reserve the rest for the table.
  • Serve with hot rice and vegetable spring rolls.

Nutrition Facts : Calories 301, Fat 10.8, SaturatedFat 1.8, Cholesterol 74.4, Sodium 804.3, Carbohydrate 21.4, Fiber 2.8, Sugar 7.8, Protein 28.3

2 teaspoons vegetable oil
1 1/2 cups thinly sliced red peppers (, or a combo of red, orange and yellow)
1 1/2 cups snow peas
1 small onion, cut into thin lengths
1 lb boneless skinless chicken breast
1/4 cup flour
1 teaspoon salt
2 teaspoons vegetable oil (yes, again)
1 cup chicken stock
4 teaspoons lemon juice
2 teaspoons sugar
1 teaspoon vegetable oil
4 teaspoons cornstarch
1 teaspoon sesame oil
1 teaspoon lemon, rind of, grated
2 cloves garlic, minced
2 teaspoons chopped parsley or 2 teaspoons chopped cilantro

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