It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chicken And Pea Pod Stir-Fry
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- #98458
This quick and healthy chicken stir-fry with crunchy veggies is a wonderful go-to recipe that can easily be cooked for one or for a crowd.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons cornstarch
1 teaspoon granulated sugar
1 cup water
1 tablespoon low-sodium soy sauce
1 tablespoon peanut oil
1 1/2 cup julienne-cut carrots
2 cups fresh snow pea pods or sugar snap peas, trimmed if needed
3/4 cup sliced green onions
2 tablespoons grated fresh ginger
2 1/2 cups cubed, cooked chicken breast
directions
In a small bowl, combine the cornstarch and sugar. Mix well. Slowly stir in the water and soy sauce and mix until smooth. Set the cornstarch mixture aside.
Heat the oil in a wok or large skillet over medium-high heat. When hot, add the carrots and stir for one minute. Cover the wok and let the carrots cook for 3 minutes.
Add the peas, green onions, and ginger to the wok. Cook, stirring constantly, for 3 minutes or until the vegetables are the desired doneness.
Stir in the cooked chicken and reserved cornstarch mixture. Cook, stirring constantly, until the sauce thickens and the chicken is heated through.
Serve immediately with rice or Asian noodles, if desired.
nutrition data
245 calories, 7 grams fat, 15 grams carbohydrates, 30 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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