Citrus Chicken Steamed With Snow Peas Recipe
Ingredients
| 2 whole skinless, boneless chicken breasts, halved (about 1 1/2 pounds total) | ||
| 2 tablespoons lemon, lime, or orange juice, or any of the herb purees, or vinaigrette or salad dressing of choice | ||
| 8 ounces snow peas or sugar snap peas | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| 3 quarter-size pieces of fresh ginger | ||
| Scallion | 1 Large | |
| 1/4 cup (packed) fresh parsley or cilantro leaves (optional) | ||
| Lemon | 1 , quartered | |
| Dried red pepper | 10 Gram | |
Directions
1. Cut the chicken into strips about 3 inches long and 1/2 inch wide. Marinate them in the citrus juice while you trim the snow peas.
2. In a 12-inch skillet bring the water to a boil with 1/2 teaspoon salt and the slices of ginger over high heat. Add the chicken, lower the heat to medium, cover, and simmer for 5 minutes. During this time, trim the scallion and slice it fine (white and green parts). Chop the parsley.
3. Place the snow peas on top of the chicken in the skillet, cover again, and simmer over medium heat until the snow peas are cooked but still crunchy, 2 minutes.
4. Spoon the chicken, snow peas, and skillet juices into shallow bowls. Garnish each portion with scallion and chopped parsley. Serve with lemon wedges and red pepper flakes to taste.
2. In a 12-inch skillet bring the water to a boil with 1/2 teaspoon salt and the slices of ginger over high heat. Add the chicken, lower the heat to medium, cover, and simmer for 5 minutes. During this time, trim the scallion and slice it fine (white and green parts). Chop the parsley.
3. Place the snow peas on top of the chicken in the skillet, cover again, and simmer over medium heat until the snow peas are cooked but still crunchy, 2 minutes.
4. Spoon the chicken, snow peas, and skillet juices into shallow bowls. Garnish each portion with scallion and chopped parsley. Serve with lemon wedges and red pepper flakes to taste.
Chef
