Chicken With Snow Peas & Red Pepper Flakes & A Cookbook Giveaway

By: The Food Hunter

I constantly hear from friends, family and followers how they don't have time to cook, especially on weeknights. So I was happy when I received a review copy of award winning chef, restaurateur and TV personality, Chef Michael Symon's 5 in 5 cookbook. The premise behind this collection of recipes is they all use 5 ingredients and can be ready in 5 minutes. I'll admit the 5 minute part may not be totally accurate but the recipes are very quick none the less.

Geared to the busy person that wants quality, fresh food, fast the book offers 120 solid recipes in the following categories: Pasta, On A Stick, Between Bread, Packet Perfection, Eggscellent, Man With A Pan, Let's Grill and I Scream, You Scream. There are no hard to find ingredients or crazy cooking techniques required. Straight up easy, home cooked meals that can be on your table in minutes.

One of the recipes I tried and loved is the Asian inspired Chicken with Snow Peas & Red Pepper. The sauce is a refreshing and light combination of orange juice/zest and crushed red pepper with a small pat of butter added at the end to give it a silky finish.

Thanks to the kind folks at Bluestar Cooking I have one copy of this awesome book to give away! 

***See below for details on how you can win.***

Chicken With Snow Peas & Red Pepper Flakes
(courtesy of Michael Symon)
(printable recipe)
1/2 cup all-purpose floor
Kosher salt and freshly ground black pepper
4 (4-ounce) boneless, skin-on chicken thighs, pounded to a 1/4 inch thickness
1/4 cup olive oil
2 garlic cloves, thinly sliced
2 tablespoons sesame seeds
Grated zest and juice of 2 oranges
1/4 teaspoon crushed red pepper flakes
1/2 pound snow peas, thinly sliced (3 cups)
2 tables unsalted butter

Put a large Dutch oven over medium-high heat

Put the flour in a shallow bowl and season with salt and pepper. Season both sides of the chicken with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.

Pour the oil into the pan. Add all 4 pieces of chicken skin-side down and cook until golden brown, about 2 minutes. Flip the chicken, add the garlic, sesame seeds, and a pinch of salt, and cook for 30 seconds.

Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Simmer until the liquid is reduced by half, 1 minute. Add the orange zest and juice and red pepper flakes, cover the pan, and cook for 1 minute. Add the snow peas, cover, and cook until slightly tender, about 1 minute.

Remove the pan from the heat and add the butter, swirling it around in the pan until fully melted. Taste and adjust the seasoning, adding salt and black pepper as needed. Serve immediately.


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