Teriyaki Chicken & Snow Pea Stir-Fry

Teriyaki Chicken and Snow Pea Stir FryTeriyaki Chicken & Snow Pea Stir-Fry

2 tsp. Asian (dark) sesame oil

1 lb. skinless boneless chicken breast, cut into thin strips

2 garlic cloves, minced

1 (1/2 inch) piece fresh ginger, peeled and minced

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 (5 0z.) can sliced water chestnuts, drained

6 oz. snow peas, trimmed

1/4 cup reduced-sodium chicken broth

1/4 cup teriyaki sauce

Pinch red pepper flakes

2 cups hot cooked brown rice

Heat large skillet or wok over medium-high heat until drop of water sizzles in pan.  Add oil and swirl to coat skillet.

Add chicken to skillet and stir-fry until browned and cooked through, about 5 minutes.  Using slotted spoon, transfer chicken to plate.

Add garlic and ginger to skillet and stir-fry until fragrant, about 30 seconds.  Add bell pepper, scallions and water chestnuts; stir-fry 2 minutes.  Add snow peas and stir-fry until bright green.  Add broth, teriyaki sauce and red pepper flakes; stir-fry until sauce is slightly reduced, about 1 minute longer.

Return chicken to skillet and stir-fry until heated through, about 1 minute.  Serve with brown rice.

Stir-fries are one of the quickest meals you can make, but once you start cooking, there’s little time to do anything but STIR!  Prep all your ingredients and arrange them near the stove before you begin for stress-free stir-frying.

Weight Watchers, Teriyaki Chicken and Snow Pea Stir-Fry, Cook it Fast, 2014


Almond Chicken Stir-Fry

Almond Chicken Stir-Fry

Almond Chicken Stir-Fry

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com


Almonds and water chestnuts add crunch to this speedy supper.  It’s great the frozen stir-fry vegetables, too.

                Denis Uhlenhake                                                             Ossian, Iowa


Almond Chicken Stir-Fry Recipe 

Almond Chicken Stir-Fry

1 ½ Lbs. boneless skinless chicken breast, cut into strips

3 Tbsp. canola oil

1 ½ cups fresh cauliflowerets

1 ½ cups fresh broccoli florets

¾ cup julienned carrots

½ cup chopped celery

¼ cup sweet red peppers

1 can (8 oz.) sliced water chestnuts, drained

3 cups chicken broth

3 Tbsp. cornstarch

½ cup cold water

Hot cooked rice, optional

1/3 to ½ cup slivered almonds, toasted

In a large skillet or wok, stir-fry chicken in oil until no longer pink.  Stir in the vegetables, broth and soy sauce.  Bring to a boil.  Reduce heat to low; cover and cook until vegetables are crisp-tender.  Combine cornstarch and water until smooth; stir into chicken mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with rice if desired.  Sprinkle with almonds.             6 servings


(Recipe for Almond Chicken Stir-Fry was in tasteofhome.com)


Crunchy-Spicy Ginger Slaw

Crunchy-Spicy Ginger Slaw

Crunchy-Spicy Ginger Slaw

This Asian-influenced salad gets a playful kick from the sliced ginger and reserved pickled-ginger juice that’s added to it.  The salad itself is a veritable showstopper with all the vibrant colors it contains: fiery-orange matchstick carrots, ruby red cabbage, cool mint leaves,  grass-green snap peas and more.

Crunchy-Spicy Ginger Slaw Recipe

Crunchy-Spicy Ginger Slaw

3 cups shredded red cabbage

½ cup matchstick carrots

½ cup sliced water chestnuts, drained

¼ cup coarsely chopped pickled slice ginger, drained, 2 Tbsp. liquid reserved

1 medium jalapeno chile, seeded, deveined, minced

1 cup sugar snap peas, julienned (about 3 oz.)

½ cup chopped fresh mint

½ cup sliced almonds, toasted*

Dressing:   2 Tbsp. plus 2 tsp. lemon juice

2 Tbsp. rice vinegar

1 1/2 Tbsp. sugar

1 Tbsp. canola oil

¼ tsp. salt

Layer cabbage, carrots, water chestnuts, ginger and jalapeno in 10 inch deep-dish glass pie pan.

Combine reserved 2 tablespoons pickled ginger liquid and all dressing ingredients in small jar; shake until sugar is dissolved.  Pour over mixture; top with peas.  (Salad can be made 1 day ahead; cover and refrigerate.)  Sprinkle with mint and almonds right before servings.

TIP:  To toast almonds, place on baking sheet; bake at 375 F. for 4 to 6 minutes or until light golden brown.

(Recipe for Crunchy-Spicy Ginger Slaw was in Cooking Club magazine, Spring 2013)