Best 8 Lemon Chicken With Snow Peas Recipes

LEMON CHICKEN STIR-FRY

Steps:

• Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

LEMON CHICKEN WITH SNOW PEAS

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.

LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS

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.

CHICKEN AND SNOW PEAS

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.

LEMON CHICKEN FETTUCCINE WITH SNOW PEAS

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.

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH

Steps:

• Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
• Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
• Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
• Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

LEMON-BASIL SNOW PEAS

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.

LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS

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.