Chicken Mushrooms with Snow Peas

Deliciously tender bites of saucy chicken find a harmonious balance with these cooked to perfection mushrooms and lightly crispy snow peas as the ingrediants effortlessly flow together to form a tasty yet simple recipe that all will enjoy. A quick and easy stir fry, this meal is best served with your favorite bowl of fresh made rice. We usually enjoy our meals like this with our favorite jasmine rice but you may appreciate another style and find just as much satisfaction with your meal experience. 

Watch the video then follow the instructions below to bring this tasty dish to a table near your. Like and share this or any of the recipes from my growing catalogue and help yourself to anything you may find interesting. Fresh ingredients cooked to the suggested times will have juicy mushrooms and fresh garden flavored crunchy snow peas contrasting for a taste bud explosion as the chicken brings it all home with the simple savory sauce and natural flavors. Quality food experiences that leave you with a pleasant thoughts and feelings are more than a choice, they are a way of life. May your next food adventure be ever so eatfoodlicious.

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Ingredients

Trim the fat off, then slice the chicken breast(s).

Place the sliced chicken in a bowl. Add soy sauce, shaoxing cooking wine, cornstarch and mix well. Let marinate for 10 minutes.

In a small bowl, combine all the sauce ingredients together, mix until the cornstarch has dissolved (set aside).

Slice mushrooms and trim the tips off the snow-peas (set aside).

Heat the pan to medium-high. Add 2 tbsp oil and mushrooms. Cook for for 5 minutes or until the murshooms are tender. Remove the mushrooms (set aside).

Add 2 tbsp of oil to the pan, along with the marinated chicken, and cook for 4-5 minutes or until no longer pink. Add garlic and cook for 30-45 seconds or until fragrant.

Then add sauce mixture while stirring continuously. Finally, add snow-peas.

Add cooked mushrooms and mix well. Season with salt and pepper to taste. Remove from the heat.

Serve with rice. Enjoy!

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Chicken Mushroom with Snow Peas

No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4
Calories

Ingredients
  

Marinate

  • 12 oz chicken breast
  • 1 tsp shaoxing cooking wine
  • 1 tsp soy sauce
  • 1 tsp cornstarch

Sauce

  • ½ cup water
  • 1 tbsp oyster sauce
  • 1 tbsp shaoxing cooking wine
  • 1 tbsp soy sauce
  • 2 tsp cornstarch
  • 1 tsp granulated sugar

Vegetables

  • 8 oz snowpeas trim the tips
  • 8 oz mushrooms sliced
  • 3 garlic cloves minced
  • 4 tbsp (divided) oil

Instructions
 

  • Trim the fat off, then slice the chicken breast(s). Place the sliced chicken in a bowl. Add soy sauce, shaoxing cooking wine, cornstarch and mix well. Let marinate for 10 minutes.
  • Meanwhile: Slice mushrooms and trim the tips off the snow-peas (set aside). In a small bowl, combine all the sauce ingredients together, mix until the cornstarch has dissolved (set aside).
  • Heat the pan to medium-high. Add 2 tbsp oil and mushrooms. Cook for for 5 minutes or until the murshooms are tender. Remove the mushrooms (set aside).
  • Add 2 tbsp of oil to the pan, along with the marinated chicken, and cook for 4-5 minutes or until no longer pink. Add garlic and cook for 30-45 seconds or until fragrant. Then add sauce mixture while stirring continuously. Finally, add snow-peas, cooked mushrooms and mix well. Season with salt and pepper to taste. Remove from the heat.

Serve with rice. Enjoy!

    Video

    Keyword asian stir fry, best chicken stir fry, chicken mushrooms and snowpeas, easy chicken stir fry
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    Instant Pot Crack Chicken

    Creamy smooth rich sensations coated in buttery satisfaction, Crack Chicken is a versatile dip that also makes for a delicious sandwich spread. Crispy chunks of bacon embedded throughout awaken your senses dancing on the vapor trails of fresh green onions. Kid friendly and ever so easy to make this addictive recipe will not last long once it is introduced as food for the masses.

    Watch the video then follow the instructions below to see how simple this dish is to create. Like or share this or any of th suggestions you find while browsing through my growing catalogue of eatfoodlicious meal inspirations.

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    Crack Chicken Dip

    Crack Chicken Sandwiches

    Ingredients

    Set cooker to saute-high. Place the chopped bacon in the cooker.

    Cook for 7-10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease).

    Remove bacon grease from the cooker (save or discard).

    Add water, ranch seasoning and mix. Add chicken breasts and cream cheese in the cooker.

    Place the lid on. Set to pressure cook to high for 12 minutes then use a quick release. Follow the manufacture instructions for quick release. Remove lid.

    Use a hand held mixer and shred the chicken. This may be perfromed inside the cooker or feel free to transfer to a plate/bowl for shredding. When done besure to return the shredded chicken to the cooker.

    Add shredded cheese and mix until the cheese has completely melted.

    Add cooked bacon and mix.

    Optional: if the crack chicken sauce is a bit too watery, turn to saute and cook on low until the liquid evaporates to your liking.

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    Instant Pot ‘Crack’ Chicken

    Crack Chicken is a versatile dip that also makes for a delicious sandwich spread. 
    No ratings yet
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Appetizer, Main Course, Snack
    Cuisine American
    Servings 6
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 2 lbs chicken breasts boneless & skinless
    • 1 cup cheddar cheese shredded
    • ½ cup water
    • 2 tbsp ranch seasoning about 1 packet (1 oz)
    • 8 oz cream cheese room temperature
    • 7-8 bacon chopped
    • 2 green onions chopped

    Instructions
     

    • Set cooker to saute-high. Place the chopped bacon in the cooker. Cook for 7-10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease). Remove bacon grease from the cooker (save or discard).
    • Add water, ranch seasoning and mix. Add chicken breasts and cream cheese in the cooker.
    • Place the lid on. Set to pressure cook to high for 12 minutes then use a quick release. Follow the manufacture instructions for quick release. Remove lid.
    • Use a hand held mixer and shred the chicken. This may be perfromed inside the cooker or feel free to transfer to a plate/bowl for shredding. When done besure to return the shredded chicken to the cooker.
    • Add shredded cheese and mix until the cheese has completely melted. Add cooked bacon and mix. Optional: if the crack chicken sauce is a bit too watery, turn to saute and cook on low until the liquid evaporates to your liking.
    • Garnish with chopped green onions and more bacon bites.

    Serve as a dip or sandwich. Enjoy!

      Video

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      Yaki Udon (Stir Fry Udon Noodles)

      One of my personal favorite things to make for a quick and easy meal is this Yaki Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a Yaki Noodle is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. I keep some Thai peppers in the refrigerator to nibble on while I work my way through a heaping serving. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

      These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house. Watch the video , follow the instructions below to be on your way to yet another eatfoodlicious home cooked featured dish. Feel free to like and share this or anything from my growing catalogue of quick reference recipes with presentation suggestions.

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      Ingredients

      Cook/boil the noodles by following the instructions on the package. Drain and set aside.

      In a small bowl: combine all the sauce ingredients and mix. Set aside.

      Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds.

      Place the meat in and cook for 2 minutes or until no longer pink.

      Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent.

      Add cabbage and cook for 1 minute.

      Place the cooked noodles in the wok/skillet.

      Pour sauce on top of the noodles and mix until well coated.

      Add green onions and mix.

      Optional: add chili oil.

      Mix well.

      Transfer to a plate/bowl.

      Serve immediately and enjoy!

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      Yaki Udon (Stir Fry Udon Noodles)

      Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. 
      5 from 1 vote
      Prep Time 10 mins
      Cook Time 10 mins
      Total Time 20 mins
      Course Main Course
      Cuisine Asian, Japanese
      Servings 4
      Calories

      Ingredients
        

      • 2 packs pre-cooked udon noodles vacuum-packed
      • ½ lb ground meat pork, beef, chicken, shrimp or vegan
      • 2 cups sliced napa cabbage substitute with green cabbage
      • 1 cup sliced mushrooms white, cremini, shiitake or oyster
      • 2 tbsp canola, vegetable or peanut oil
      • 3 scallions cut into 2" long
      • ½ onion sliced
      • 1-3 tbsp chili oil (to taste) optional

      Sauce

      • 2 tbsp soy sauce
      • 2 tbsp oyster sauce substitute with vegan oyster sauce
      • 1 tbsp honey or brown sugar
      • 1 tbsp mirin substitute with dry sherry or sweet marsala wine
      • 1 tsp rice vinegar substitute with white vinegar

      Instructions
       

      • Cook/boil the noodles by following the instructions on the package. Drain and set aside.
      • In a small bowl: combine all the sauce ingredients and mix. Set aside.

      Stir Fry

      • Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds. Place the meat in and cook for 2 minutes or until no longer pink.
      • Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent. Add cabbage and cook for 1 minute.
      • Place the cooked noodles in the wok/skillet. Pour sauce on top of the noodles and mix until well coated. Add green onions and mix. [Optional: add chili oil and mix]

      Serve immediately and enjoy!

        Video

        Keyword best yaki udon recipe, easy yaki udon recipe, japanese noodles, japanese stir fry udon noodles, stir fry udon recipe, stir fry yaki udon recipe, yaki udon
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        Instant Pot Chicken Rice with Potatoes

        Seal in the delicious flavor of sautéed marinated chicken with the IP pressure cooking feature while shortening the cook time of rice and potatoes to have a playable delicious meal in no time flat. The eggs yolks bursting with rich thick tastes of indulgence create a comforting rice and potatoes filler that marries well with the savory chicken bites. The IP is a universal cooking pan that holds in flavors and expedites cook times making it one of the most used appliances in the kitchen throughout the foodie community. This recipe meets the eat foodlicious criteria for taste and presentation while trending toward the convince we all love and look for when we are wanting to save our precious time for other weekend activities beyond cooking and cleaning.

        My family, including a couple of teenagers and a big guy, love for that comes in the ease of a one bowl serving. This Chicken Rice with Potatoes recipe holds the heat of the IP well and will stay deliciously warm for longer than the time they will likely spend in the serving bowl. Watch the video and follow the simple instructions below t be on your way to a comforting food lovers rich dream of fullness and taste. Like and share this or any of my recipes from my growing catalogue. Leave a comment if you want to talk food and I hope you visit the site again soon for another trusted meal tutorial complete with presentation suggestions.

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        Ingredients

        Peeled & cut into cubes.

        Trim the fat off the chicken thighs. Cut the chicken into ½” x ½” cubes

        In a medium size bowl: add combine chicken.

        Add soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered.

        Marinate for 10 minutes.

        Set to sauté high. Add oil and wait for 20 seconds. Saute/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw. Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button.

        Add potatoes, rice, broth, soy sauce and mix.

        Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

        Crack eggs into the IP, cover with the lid.

        Let slow cook for 7-8 minutes or until they are about over easy.

        Remove the lid and mix well. (see video for reference).

        Garnish with chopped green onions. Serve & enjoy!

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        Instant Pot Chicken Rice with Potatoes

        No ratings yet
        Prep Time 15 mins
        Cook Time 8 mins
        Total Time 23 mins
        Course Main Course
        Cuisine Asian, Chinese
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        Marinate

        • 1 lb skinless & boneless chicken thighs
        • 1 tbsp soy sauce
        • 1 tbsp dark soy sauce
        • 1 tbsp shaoxing cooking wine or dry sherry
        • 1 tsp cornstarch
        • ¼ tsp chinese five spice

        Rice & Potatoes

        • 2 cups rice rinsed & cleaned
        • 2 cups low- sodium chicken broth
        • ¼ cup water
        • 1 tbsp soy sauce
        • 1 lb potatoes peeled & cut into cubes
        • 3 large eggs
        • 2 tbsp canola, vegetable or peanut oil

        Instructions
         

        Marinate

        • Trim the fat off the chicken thighs. Cut the chicken into ½" x ½" cubes. In a medium size bowl: combine chicken, soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered. Marinate for 10 minutes.

        Pressure Cook

        • Set to sauté high. Add oil and wait for 20 seconds. Sauté/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw.
        • Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button. Add potatoes, rice, broth, soy sauce and mix.
        • Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
        • Crack eggs into the IP, cover with the lid, let slow cook for 7-8 minutes or until they are about over easy. Remove the lid and mix well. (see video for reference).

        Garnish with chopped green onions. Serve & enjoy!

          Video

          Keyword Instant Pot Asian Chicken with Rice & Potatoes Recipe, Instant Pot Asian Recipe, Instant Pot Chicken with Rice & Potatoes, Pressure Cook Chicken with Rice & Potatoes
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          Air Fryer Chicken Thighs with potatoes & Carrots

          Simple to prepare and even easier to cook this one pan approach to convection cooking using the air fryer is tasty, filling and just as easy to clean up as it is to cook. Soft juicy crispy skinned chicken served with tender potatoes and carrots brings a well balanced meal to the table. Air Fryer flexibility allows for cooking this dish in areas where you may not have access to an oven or just want to cook using a bit less power and would like a healthier type meal just because we have to get back on a diet of good tasting and good for you food. The air fryer convection is so efficient it is perfect for jobs like this. This recipe keeps the fresh succulent appeal of a quality cooked thigh and does not disappoint if you love your kin crispy like I do.

          Watch the video and follow the simple instructions below to be on your way to an eatfoodlicious one pan air fryer meal that is delicious and very filling. Bring healthy comfort food back to the table on your next food adventure and keep the menu fresh of new ideas and have a meal that excites your imagination by stimulating your visual, offertory and taste sensors. Like and share this or any of my recipes from the eatfoodlicious growing daily catalogue of meal tutorials and presentation suggestions. Download any recipe you wish to keep for later or just save the link and return to the site at our convenance.

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          Juicy chicken thigh

          Cut potatoes into cubes.

          Add carrots

          Add chicken thighs

          Add salt, pepper, paprika, oregano, garlic, onion and oil. Mix well until everything is coated evenly.

          Place potatoes and carrots in the bottom of the air fryer basket. (Optional: coat the bottom basket with cooking spray).

          Place chicken thighs on top of the potatoes and carrots.

          Air fry for 25 minutes at 400°F (make sure to flip after 15 minutes).

          Serve and enjoy!

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          Share on social media

          Air Fryer Chicken Thighs with Potatoes and Carrots

          Soft juicy crispy skinned chicken served with tender potatoes and carrots brings a well balanced meal to the table. 
          No ratings yet
          Prep Time 5 mins
          Cook Time 25 mins
          Total Time 30 mins
          Course Main Course
          Cuisine American
          Servings 4
          Calories

          Equipment

          • Air Fryer

          Ingredients
            

          • 4 bone-in chicken thighs with skin
          • 1 ½ lbs potatoes cut into cubes
          • ½ lb baby carrots
          • 2 tbsp olive oil
          • 1 tsp paprika
          • 1 tsp dried oregano
          • ½ tsp salt
          • ½ tsp black pepper
          • ½ tsp garlic powder
          • ½ tsp onion powder

          Instructions
           

          • In a large bowl: combine potato cubes, carrots, chicken thighs, salt, pepper, paprika, oregano, garlic, onion and oil. Mix well until everything is coated evenly.
          • Preheat the air fryer to 400°F.
          • Place potatoes and carrots in the bottom of the air fryer basket. (Optional: coat the bottom basket with cooking spray).
          • Place chicken thighs on top of the potatoes and carrots.
          • Air fry for 25 minutes at 400°F (make sure to flip after 15 minutes).

          Serve and enjoy!

            Video

            Keyword air fryer chicken meal, air fryer chicken thighs with potatoes & carrots, best air fryer chicken meal recipe, easy air fryer meal
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            Air Fryer Chicken Breast

            Mouthwatering chance of delicious Air Fryer Chicken breast are exploding with natural juices that finish with delightful seasonings. The Air Fryer helps me work my weight back down by eliminating some of the fats and butters that come with many different tasty recipes. This recipe has been developed to capture the main essence of the chicken and bring a meal to the table that is just as flavorful, without the guilt. 

            I created this short video to demonstrate the techniques I used and to suggest my preferred method of presentation for your consideration. After watching the video read through the instructions and you will be on your way to this delicious meal in no time.

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            Ingredients

            Pound the thickest part of the chicken breast until it is level.

            This will help to cook evenly.

            In a large bowl: add water, salt and stir until dissolved.

            Place the chicken breasts in the bowl with water from previous step. Cover and refrigerate for 1 hour.

            Once complete, remove the chicken and pat dry with a paper towel. Discard the water.

            Create the seasoning by combining the onion, garlic, paprika, and oregano in a small bowl.

            Season the chicken breasts with the seasoning mixture. Rub well until evenly coated.

            Preheat the air fryer to 400°F. Coat the bottom of the air fryer basket with cooking spray. Place chicken breast(s) in the air fryer. Optional: coat with olive oil cooking spray.

            Air Fry for 9 minutes (make sure to flip after 5 minutes). Transfer the breasts to a plate and tent with aluminum foil until ready to serve. (Depending on the size of your air fryer: repeat the last two steps as necessary)

            Juicy chicken breast.

            Serve & enjoy!

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            Air Fryer Chicken Breasts

            No ratings yet
            Prep Time 5 mins
            Cook Time 9 mins
            Total Time 14 mins
            Course Main Course
            Cuisine American
            Servings 4
            Calories

            Equipment

            • Air Fryer

            Ingredients
              

            • 4 boneless skinless chicken breast 6 oz each
            • 4 cups filter water
            • 2 tbsp salt
            • ½ tsp onion powder
            • ½ tsp garlic powder
            • ½ tsp paprika
            • ½ tsp dried oregano
            • olive oil spray

            Instructions
             

            • In a large bowl: add water, salt and stir until dissolved.
            • Pound the thickest part of the chicken breast until it is level (this will help to cook evenly).
            • Place the chicken breasts in the bowl with water from previous step. Cover and refrigerate for 1 hour. Once complete, remove the chicken and pat dry with a paper towel. Discard the water.
            • Create the seasoning by combining the onion, garlic, paprika, and oregano in a small bowl.
            • Season the chicken breasts with the seasoning mixture. Rub well until evenly coated.
            • Preheat the air fryer to 400°F.
            • Coat the bottom of the air fryer basket with cooking spray. Place chicken breast(s) in the air fryer. For best results, use olive oil cooking spray.
            • Air Fry for 9 minutes (make sure to flip after 5 minutes). Transfer the breasts to a plate and tent with aluminum foil until ready to serve. (Depending on the size of your air fryer: repeat the last two steps as necessary)

            Serve & enjoy!

              Video

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