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stir-fry chicken with mangetout
Stir-Fried Chicken with
Snow Peas (Mangetout)
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Menu Plan for the week of April 12, 2013:  Monday's Recipes

Stir-Fried Chicken with Snow Peas

Cooking time: 25 minutes for menu          Cooking schedule: see below for instructions

       The water chestnuts add a nice, fresh crunch. I used both red and yellow cherry tomatoes.    

Stir-Fried Chicken with Snow Peas                 Preparation and cooking time: 25 minutes
   A lighter, fresher stir-fry, with snow peas, cherry tomatoes and water chestnuts.  Add the tomatoes, left whole, at the last minute.  They'll cook very quickly.

2 chicken breasts
4oz (125gr) snow peas (mangetout)
4oz (125gr) cherry or grape tomatoes, any color
4oz (125gr) water chestnuts  1 can or tin
1 onion 
2 ribs celery, optional
2 cloves garlic
2 tsp minced, fresh ginger
2 tsp olive oil
2 tsp soy sauce
1 cup (8oz, 240ml) chicken stock
1 tbs cornstarch (corn flour, maizena)
1 tbs sherry
1 tbs water
Brown rice

Cut chicken into bite-size pieces.  Mince garlic. Peel a small section of ginger, cut into thin slices, then mince. Cut onion into quarters, lengthwise, then slice thinly.  Trim snow peas and cut in half at an angle.  Open and drain water chestnuts, slice.  Slice celery at an angle.  
Heat oil in large skillet. Add onion and sauté 3 minutes.  Add garlic, ginger, snow peas, water chestnuts, celery and sauté 5 minutes longer.  Remove vegetables to a plate.  Add chicken to skillet and sauté 5 minutes.  Add soy sauce, stock, cover and simmer 5 minutes. 
Uncover, return vegetables to skillet and increase heat.  
To finish: Dissolve cornstarch in sherry and water. Add to skillet and stir until thickened.  Add the cherry tomatoes and stir well.  Remove from heat, cover and let rest for a minutes or two to finish the tomatoes.
Spoon over rice and serve.

Brown Rice

1/2 cup brown rice, quick cooking
1 tsp butter
1 cup chicken stock

Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 1 - 2 minutes.  Add stock or water.  Cook rice for length of time on package.  When done fluff with fork and serve.

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, small saucepan with lid

Slice onion
Mince garlic, ginger
Trim, cut, pea pods
Slice celery
Start to cook rice
Cut chicken
Drain water chestnuts. slice
Dissolve cornstarch in sherry, water

Heat oil in skillet or wok
Add onions, stir-fry
Add garlic, ginger, snow peas, chestnuts, celery, stir-fry
Remove vegetables
Add chicken, stir-fry
Add soy sauce, stock, cover, simmer
Uncover, increase heat, return vegetables to pan
Add cornstarch, stir until thickened
Add tomatoes, stir, cover, remove from heat
Fluff rice, arrange on platter
Spoon chicken/vegetables on top
Serve