Wednesday, August 5, 2009

Chicken and Snow Peas

Like Pam over at Sidewalk Shoes, my dinners are named by ingredient. I blame my children for this; when you're cooking for people who want "Beans Beef", how can you ever remember the real name? I suppose things are sometimes named by ethnicity, but, again, how many times can "Chinese Chicken" or "Italian Chicken" be used? I digress.

My husband thought this was a stellar dinner. I found it a bit salty, but, then, I'm the person who has never put salt on anything. Nope, not salad, nothing. I cook with miniscule amounts of salt - really, does anyone else use only about 1/2 teaspoon of salt for 2 pounds of vegetables? Anyway, try this, cut down to the appropriate ratios for your family; you'll all like it.


5 pounds boneless, skinless chicken (I used thighs)
liberal amounts of soy sauce
1 small onion, minced finely
1 green onion, cut in small pieces
2 cans bamboo shoots
1 pound frozen snow peas
1/2 cup water
2 tablespoons cornstarch

Arrange the chicken in a pan; sprinkle lightly with salt and liberally with soy sauce, and spread the minced onion over it. Bake for 30 to 45 minutes, turning once or twice, until the chicken is nearly done. Remove from the oven. Whisk the cornstarch and water together, add about 2 tablespoons of soy sauce, and stir into the chicken. Add the snow peas, green onion and bamboo shoots, and return to the oven for 10 to 15 minutes. Serve with Sorta Risotto with Kale or rice florentine.

This could also be done as a stir fry dinner, but I really don't want to run 4 or 5 skillets; I'm just not that coordinated. In any event, this was a huge seller. We had no leftovers, and Thor got relatively little table scrap. Sorry, Thor can't offer a first hand review.


Pam said...

Mmmm. I think this is a tasty dish. I wish I didn't love salt - but I do.

Channon said...

I don't do much with salt DURING cooking. As a result, the poor (high blood pressured) Knight is always shaking the salt over his plate.

ANYTHING with snow peas is a hit in my book.

Thor should figure out how to teleport our leftovers northward. Neither the Knight nor I can cook for two, and with Gretchen being SUCH a little girl, we almost always have leftovers for two or three dog meals. I'm sure Thor could help us turn that into one appropriately sized per dog serving?

Anonymous said...

Looks tasty and I just picked a mess of peas too!! I don't do salt much either but I did learn that if something tastes too salty and I add a tad of sugar to it that will cut the salty taste. I learned it from you and your tar pit chicken dish. I couldn't believe you could use that much soy sauce in something and not pickle yourself but the sugar in it makes it meld together and taste divine!

The Blonde Duck said...

That sounds really tasty! I have to be careful how much salt I use--Ben's sensitive.

noble pig said...

I seriously think that is the best picture you have ever taken! It looks beautiful Marjie!

Mickle in NZ said...

After reading this I remembered I've frozen sugar snap peas lurking in the freezer. Now some choock (chicken) thighs lurk alongside.

My dodgy innards can't cope with ordinary peas yet are fine with the snow and sugar snap types.

Poor Thor - today Zeb topped up his tum on lamb. Hope Thor's day is foodie better for your furry bloke.

xxx Michelle and pretty purring tonight from Zeb

buffalodick said...

Thighs (chicken!) are what I use in competition BB-Q... I prefer dark meat of bird, anyday!

Katherine Aucoin said...

This is perfect for a salt fiend like me!

Violin Mom said...

That looks truly delectable!

Pam said...

That looks great! And it's named very nicely too!

The Blonde Duck said...

Myrtle says she'll shake it for you and Thor.