Easy Chicken and Peapods

Easy Chicken and Peapods

This recipe for easy chicken and peapods is better than take out. If you are having a craving for takeout, this is the recipe for you. I learned a long time ago that using corn starch when making Chinese take out at home is the trick to those delicious gravies. This recipe uses very few ingredients, cooks quickly and therefore is perfect for an easy weeknight meal.

This is a dish that I love-making for Mr. Tipsy.  We love ordering take out but it is so much more affordable to make Chinese Take Out At Home. Mr. Tipsy is a simple man who likes simple food. I found that ordering $40.00 of Chinese take out was a waste when he only ever ordered Beef & Broccoli and Chicken and Peapods. This Chinese take out at home is also a perfect dinner when you don’t have a lot of time to cook because it takes less than thirty minutes to make. It makes enough for a family of four with leftovers. For us two, I make the same amount and we have it two nights and we have enough for a lunch.

Ingredient List Below

There is a full, printable and Pinterest Pin-able recipe at the end of this post. If you would like to follow me on Pinterest, you can CLICK HERE.

• 2 Boneless, Skinless Chicken Breast, cut into small bite sized pieces.
• 3 to 4 T of Corn Starch
• 4 T of Good Quality Soy Sauce
• 1 Small Can of Whole Water Chestnuts
• 2 to 3 C of Snow Peas, washed and any strings or stems removed.
• 3 C of Cooked Rice (optional)
• Oil for Cooking
• Salt, pepper, Garlic Powder, to taste
• 1/4 C Water or Chicken Broth

You will not believe how easy it is to make this Chinese take out at home, you will be asking yourself why you haven’t done it sooner.

Now For The Steps

• Place the chicken in a large ziploc bag and add the corn starch, salt, pepper and garlic powder.
• Seal up the bag and shake the bag well to coat the chicken. At this point you can place your chicken in the fridge until you are ready to cook. This can be done before work so you don’t have to do much when you get home.
• When you are ready to cook, it is best to let the chicken sit out for about 15 minutes before frying.
• Add the oil of your choice to a hot skillet and then add your chicken and brown one side.
• When the chicken is browned, flip it over so that all sides of the chicken are cooked.
• When the chicken is cooked through, add your soy sauce and 1/4 C of water or you can use chicken broth. You may need to add a little more water, you want it to make a glaze.
• Use your spatula to scrape up the bits on the bottom.
• You can add as much soy sauce as you like if you want a darker glaze.
• Next I add the water chestnuts, with the water its packed in and the pea pods and I simmer them in the sauce just until the pea pods are soft enough but still with some crispness to them.
• Serve over your cooked rice or carb option.

This is all there is to making this Chinese take out at home. You can use other veggies like broccoli or mushrooms. You can even use your protein of choice like steak or pork. Just follow the same process by coating it in seasoning and corn starch so you get that nice glaze for your dish.

This recipe will save you not only money but time as well.  If you like Chinese take out, you will love this dish and will be adding it to your weekly meal plan.

For another great recipe check out my recipe for these Asian Marinated Pork Chops. I love this recipe as well and it can be served with rice and broccoli.

Yield: 4 Servings

Easy Chicken and Peapods

Print

This recipe for easy chicken and peapods is better than take out. If you are having a craving for takeout, this is the recipe for you. I learned a long time ago that using corn starch when making Chinese take out at home is the trick to those delicious gravies. This recipe uses very few ingredients, cooks quickly and therefore is perfect for an easy weeknight meal.

Ingredients

• 2 Boneless, Skinless Chicken Breast, cut into small bite sized pieces.
• 3 to 4 T of Corn Starch
• 4 T of Good Quality Soy Sauce
• 1 Small Can of Whole Water Chestnuts
• 2 to 3 C of Snow Peas, washed and any strings or stems removed.
• 3 C of Cooked Rice (optional)
• Oil for Cooking
• Salt, pepper, Garlic Powder, to taste
• 1/4 C Water or Chicken Broth

Instructions

1. Place the chicken in a large ziploc bag and add the corn starch, salt, pepper and garlic powder.
2. Seal up the bag and shake the bag well to coat the chicken. At this point you can place your chicken in the fridge until you are ready to cook. This can be done before work so you don’t have to do much when you get home.
3. When you are ready to cook, it is best to let the chicken sit out for about 15 minutes before frying.
4. Add the oil of your choice to a hot skillet and then add your chicken and brown one side.
5. When the chicken is browned, flip it over so that all sides of the chicken are cooked.
6. When the chicken is cooked through, add your soy sauce and 1/4 C of water or you can use chicken broth. You may need to add a little more water, you want it to make a glaze.
7. Use your spatula to scrape up the bits on the bottom.
8. You can add as much soy sauce as you like if you want a darker glaze.
9. Next I add the water chestnuts, with the water its packed in and the pea pods and I simmer them in the sauce just until the pea pods are soft enough but still with some crispness to them.
10. Serve over your cooked rice or other carb option.