Spiced Chicken And Pea Pods
A flavorful stir-fry featuring tender chicken and crisp pea pods, enhanced with mandarin oranges and aromatic spices for a delightful Asian-inspired dish.
Ingredients
- 1 (11 oz.) can mandarin orange sections ⓘ
- 2 Tbsp. dry sherry ⓘ
- 2 Tbsp. soy sauce ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1/4 tsp. ground ginger ⓘ
- 1/8 tsp. crushed anise ⓘ
- dash of ground red pepper ⓘ
- dash of ground cloves ⓘ
- 2 1/2 to 3 lb. broiler-fryer chicken, cut up ⓘ
- 6 oz. frozen pea pods
- 1 (6 oz.) pkg. frozen pea pods
Instructions
- Put all ingredients in the order listed in a baking dish.
- Cook in a 350° oven for 15 minutes.
Tips & Substitutions
For added flavor, marinate the chicken in the dry sherry and soy sauce mixture for at least 30 minutes before cooking. If fresh ginger is available, use it instead of ground ginger for a fresher taste. You can also substitute the pea pods with snap peas or green beans if desired. This recipe can easily be adapted to include more vegetables, such as bell peppers or carrots.
Serving Suggestions
Serve the spiced chicken and pea pods over a bed of steamed rice or alongside stir-fried vegetables for a complete meal. It pairs beautifully with Chicken-Rice Oriental or can be enjoyed with a side of Oriental Soup for a comforting dinner. Garnish with sliced green onions or toasted sesame seeds for extra flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the chicken and pea pods in a microwave-safe dish, cover, and heat until warmed through, about 2-3 minutes. Alternatively, you can reheat in a skillet over medium heat, adding a splash of water to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Chicken And Pea Pods contains roughly 279 calories, with 9g protein, 57g carbohydrates, and 5g fat. It is an excellent source of vitamin C (113% of the Daily Value), iron (89% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 544mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of frozen?
Yes, using fresh chicken is perfectly fine. Just ensure that it's cut into similar sizes for even cooking. Fresh chicken may also cook slightly faster, so keep an eye on it while baking.
What if I don’t have dry sherry?
If you don't have dry sherry, you can substitute it with white wine or even chicken broth for a different flavor profile. Just remember that using broth will reduce the dish's overall sweetness, so adjust accordingly.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to cook, simply bake it straight from the fridge, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).