Asian Chicken Salad With Snap Peas And Bok Choy Recipes

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ASIAN CHICKEN SALAD WITH BOK CHOY

Use leftover chicken breasts from our Simple Chicken Noodle Soup when making this light Asian Chicken Salad with Bok Choy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 10



Asian Chicken Salad with Bok Choy image

Steps:

  • In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool.
  • In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy.

Coarse salt
4 heads baby bok choy, trimmed and halved lengthwise
3 tablespoons fresh lime juice
2 tablespoons fish sauce (or 2 teaspoons soy sauce)
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 cooked chicken breasts, sliced crosswise
3 ounces snow peas, thinly sliced lengthwise (1 cup)
3 small shallots, thinly sliced
1/4 cup fresh mint leaves, coarsely chopped

SESAME SNAP PEA-CHICKEN SALAD

This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.

Provided by Hana Asbrink

Categories     poultry, salads and dressings, vegetables, appetizer, main course

Time 40m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 9



Sesame Snap Pea-Chicken Salad image

Steps:

  • In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
  • Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
  • Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
  • Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
  • Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
  • Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.

1 medium boneless, skinless chicken breast (about 8 to 10 ounces)
Kosher salt
3/4 to 1 pound sugar snap peas
1/4 cup roasted white sesame seeds
1/4 cup mayonnaise (preferably Kewpie brand)
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar

SIMPLE BABY BOK CHOY AND SNOW PEAS

This is a flavorful and quick side dish to serve with your Asian meal. The recipe is adapted from The Steamy Kitchen Cookbook by Jaden Hair.

Provided by PanNan

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8



Simple Baby Bok Choy and Snow Peas image

Steps:

  • Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
  • Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minute until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

1 tablespoon peanut oil
2 garlic cloves, finely minced
1 teaspoon grated fresh ginger
3/4 lb baby bok choy, leves separated
1/2 lb snow peas
1/2 cup chicken stock (or vegetable stock if you wish to keep it vegetarian)
2 tablespoons oyster sauce
1/2 teaspoon sesame oil

CHOW MEIN WITH CHICKEN AND VEGETABLES

This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 15



Chow Mein with Chicken and Vegetables image

Steps:

  • Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
  • Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
  • Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
  • Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

Nutrition Facts : Calories 526.5 calories, Carbohydrate 61.7 g, Cholesterol 30.2 mg, Fat 17.9 g, Fiber 11.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 991.7 mg, Sugar 4.7 g

2 teaspoons soy sauce
1 teaspoon cornstarch
¼ teaspoon sesame oil
½ pound skinless, boneless chicken breast halves, cut into strips
¾ cup chicken broth
2 tablespoons oyster sauce
¾ teaspoon white sugar
½ pound chow mein noodles
1 tablespoon vegetable oil
1 teaspoon minced garlic
2 heads bok choy, chopped
½ zucchini, diced
10 sugar snap peas
1 carrot, cut into thin strips
2 tablespoons chopped green onion

NOODLE SALAD WITH CHICKEN AND SNAP PEAS

Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.

Provided by Selma Brown Morrow

Categories     Dinner     Picnic     Salad     Chicken     Kid-Friendly     High Fiber     Lunch     Noodle     Sugar Snap Pea     Green Onion/Scallion     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7



Noodle Salad With Chicken and Snap Peas image

Steps:

  • Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
  • Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.

12 ounces sugar snap peas, strings removed
1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)
1 tablespoon toasted sesame oil
2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips
6 green onions, thinly sliced
1 cup Mango-Sesame Dressing
Toasted sesame seeds (optional)

GRILLED CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES

This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas a few days later.

Provided by Selma Brown Morrow

Categories     Summer     Bon Appétit     Chicken     Mushroom     Low Cal     Backyard BBQ     Dinner     Radish     Grill     Grill/Barbecue     Healthy     Bok Choy     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings plus leftovers

Number Of Ingredients 8



Grilled Chicken With Bok Choy, Shiitake Mushrooms, and Radishes image

Steps:

  • Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
  • Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
  • Do ahead
  • Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
  • Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
  • Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Noodle Salad.
  • Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
  • Editor's note: This recipe has been updated as a part of our archive repair project.

8 1/3-inch-thick rounds red onion
8 large shiitake mushrooms, stemmed
8 red radishes, trimmed, halved
4 baby bok choy, halved lengthwise
1 large orange bell pepper, cut lengthwise into 8 strips
1 1/4 cups Mango-Sesame Dressing , divided
6 boneless chicken breast halves with skin
Nonstick vegetable oil spray

AMAZING ASIAN CHICKEN SALAD

This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!

Provided by emilyk

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h35m

Yield 6

Number Of Ingredients 17



Amazing Asian Chicken Salad image

Steps:

  • Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
  • To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g

¼ cup rice vinegar
¼ cup sesame oil
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons white sugar
2 tablespoons ground ginger
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon ground coriander
2 teaspoons prepared yellow mustard
4 skinless, boneless chicken breast halves
¼ medium head shredded green cabbage
¼ medium head shredded red cabbage
2 large carrots, shredded
3 green onions, chopped
½ bunch cilantro, coarsely chopped leaves
½ cup slivered almonds

STIR-FRIED CHICKEN AND BOK CHOY

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13



Stir-Fried Chicken and Bok Choy image

Steps:

  • In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
  • Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
  • Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

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