Snow peas are flatter than garden, and since they're not fully opaque, you can usually see the shadows of the flat green orbs within.
Snap, which are a cross between the garden and snow, have plump pods with a crisp, snappy texture.
The pods of both are edible, and both feature a slightly sweeter and cooler taste than the garden pea.
And the great news is, they aren’t just for stir-fries any more.
Thinly sliced, their crunchy texture and sweet taste combine with a creamy Asian dressing to make this salad special.
Makes 4 servings, 1-1/4 c. each.
Total Time: 40 minutes.
Ease of Preparation: Easy.
1 lb. boneless, skinless chicken breast, trimmed.
1 14-oz. can reduced-sodium chicken broth.
3 Tbs. rice wine vinegar.
3 Tbs. reduced-sodium soy sauce.
3 tsp. toasted sesame oil, divided.
2 Tbs. tahini or cashew butter.
1 Tbs. minced fresh ginger.
2 cloves garlic, minced.
1 lb. snow-peas, trimmed and thinly slivered lengthwise.
2 Tbs. chopped cashews.
1. Place chicken in a medium skillet or saucepan and add broth; bring to a boil.
Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
Transfer the chicken to a cutting board to cool.
Shred into bite-size pieces.
(Cool and refrigerate the broth, reserving it for another use.)
2. Meanwhile, whisk vinegar, soy sauce, 2 tsp. sesame oil and tahini (or cashew butter) in a large bowl until smooth.
3. Heat the remaining 1 tsp. oil in a large non-stick skillet over medium-high heat.
Add ginger and garlic and cook, stirring, until fragrant, about 1 minute.
Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes.
Transfer to the bowl with the dressing.
4. Add the chicken to the bowl; toss to combine.
Serve sprinkled with cashews and voila.
Calories - 284
Carbohydrates - 13 g.
Fat - 13 g.
Saturated Fat - 2 g.
Monounsaturated Fat - 5 g.
Protein - 30 g.
Cholesterol - 64 mg.
Dietary Fiber - 3 g.
Potassium - 499 mg.
Sodium - 509 mg.
Nutrition Bonus: Vitamin-C (90 % daily value), Selenium (30 % dv), Iron (20 % dv), Magnesium (18 % dv).Tweet
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