Skillet Chicken with Snap Peas, Mushrooms, and Coconut Curry

Name: Skillet Chicken with Snap Peas, Mushrooms, and Coconut Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 237 milliliters bean sprouts; 13 1/2 ouce) can coconut milk; 118 milliliters picked cilantro leaves; 1 Tbsp fish sauce; 1 Tbsp medium cloves garlic, minced (about; 1 jalapeño, thinly sliced; 2 servings Kosher salt and freshly ground black pepper; 1 Tbsp fresh juice from 1 lime; 2 servings Lime wedges, for serving; 237 milliliters homemade or store-bought low sodium chicken stock; 454 grams oyster mushrooms; 2 Tbsps Thai green or red curry paste; 2 scallions, white and light green parts only, thinly sliced; 454 grams skinless, boneless chicken breasts; 710 milliliters snap peas; 0 teaspoons sugar; 2 Tbsps canola or vegetable oil; 118 milliliters watercress

Skillet Chicken with Snap Peas, Mushrooms, and Coconut Curry might be just the Indian recipe you are searching for. Watching your figure? This gluten free and dairy free recipe has 571 calories, 65g of protein, and 21g of fat per serving. For $9.33 per serving, you get a main course that serves 2. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of snap peas, oyster mushrooms, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Heat the oil in a 12-inch skillet over medium-high heat until just smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms, season with salt and pepper, and cook until browned, about 2 to 3 minutes. Lower heat to medium and add garlic. Cook, stirring, until fragrant, about 30 seconds.

Ingredients you will need

Salt And Pepper

Mushrooms

Garlic

Add curry paste and cook, stirring, until fragrant, another 30 seconds.

Ingredients you will need

Curry Paste

Add the stock and coconut milk and bring the mixture to a simmer.

Ingredients you will need

Coconut Milk

Stock

Add the chicken breasts and adjust the heat to maintain a simmer. Cook until the chicken has cooked through, 16 to 20 minutes, turning over halfway.

Ingredients you will need

Chicken Breast

Whole Chicken

Remove chicken from the pan and place on a small plate until cool enough to handle.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Meanwhile, reduce heat under skillet to low and add the snap peas. When chicken is cool enough to handle, shred into bite-sized chunks with fingers.

Ingredients you will need

Sugar Snap Peas

Whole Chicken

Equipment you will use

Frying Pan

Add the chicken back to the pan. Continue cooking until snap peas are just cooked through but still crunchy, about 2 minutes. Stir in half of fish sauce

Ingredients you will need

Fish Sauce

Sugar Snap Peas

Whole Chicken

Equipment you will use

Frying Pan

Toss beansprouts, watercress, cilantro, scallions, jalapeño, lime juice, sugar, and remaining fish sauce in a medium bowl.

Ingredients you will need

Bean Sprouts

Fish Sauce

Lime Juice

Watercress

Green Onions

Cilantro

Sugar

Equipment you will use

Bowl

Transfer curry to serving bowls, top with salad, and serve immediately, passing more lime wedges tableside.

Ingredients you will need

Lime Wedge

Curry Powder

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

237milliliters

bean sprouts 13

1/2 ouce) can coconut milk 118milliliters

picked cilantro leaves 1Tbsp

fish sauce 1Tbsp

medium cloves garlic, minced (about 1

jalapeño, thinly sliced 2servings

Kosher salt and freshly ground black pepper 1Tbsp

fresh juice from 1 lime 2servings

Lime wedges, for serving 237milliliters

homemade or store-bought low sodium chicken stock 454grams

oyster mushrooms 2Tbsps

Thai green or red curry paste 2

scallions, white and light green parts only, thinly sliced 454grams

skinless, boneless chicken breasts 710milliliters

snap peas 0teaspoons

sugar 2Tbsps

canola or vegetable oil 118milliliters

watercress

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.