Ginger Chicken With Snowpea Salad Recipe

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Ginger Chicken with Snowpea Salad

Jessica Fontenot


I got this recipe from a South Beach cookbook (Phase 1) and made it for dinner tonight. The ginger & scallions really add a nice flavor to the salad. In place of soy sauce, I used Bragg's Liquid Amino.

★★★★★ 2 votes
10 Min
20 Min


1 lb
snow peas, strings removed
1 Tbsp
+ 2 tsp canola oil, divided
1 Tbsp
+ 1 tsp soy sauce, divided
1 Tbsp
minced fresh ginger
1 1/2 lb
chicken breasts
scallions, sliced
2 tsp
dark sesame oil


1Bring medium saucepan of salted water to a boil. Fill a medium mixing bowl with ice and water. Boil snow peas for 2 minutes, drain and place in ice water for 1 minute to chill. Drain and pat dry.
2Combine 2 tsp of canola oil, 1 TBSP of soy sauce and ginger in a shallow bowl. Add chicken and toss to coat.
3Heat 1 TBSP canola oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink inside, 5 minutes per side. Transfer to a cutting board and slice.
4Combine peas, scallions, sesame oil and 1 tsp soy sauce in a mixing bowl and toss together. Serve pea salad with chicken.

About this Recipe

Course/Dish: Chicken, Other Salads, Salads
Regional Style: Asian
Other Tag: Quick & Easy