Peas and Chicken Soup is a simple soup, comforting and quite easy to make. My family enjoyed it ever so often and I know yours will as well.

As the morning was quite foggy and the sun was peaking through, I sat down with my coffee and started brainstorming recipes.

I was thinking about the recipes that could help the sick from the cold this winter season.

It has been proven that Chicken noodle soup got healing properties. However, I wanted to make something more satisfying, rich and tasty.

There is nothing more comforting than a bowl of homemade soup on a cold day.

It is inexpensive and cooking is fairly simple. Not to mention full of good stuff to comfort you at the time of need of comfort.

I made this delicious soup the other day and the full pot was actually gone for lunch.

That’s what I love to see, not wasted food. My hubby grabbed a ladle and had one more bowl.

The taste is fantastic; not bland at all, so it does have a flavor and pretty good one.

Tap here for amazing soup recipes on my blog

Furthermore, in case if you do happen to have loved one that is sick, why don’t you try making this soup? You will be amazed at how delicious it is.

If you get inspired and make my simple Peas and Chicken Soup recipe, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Yield: Serves 4

Peas and Chicken Soup

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A tasty recipe for comforting Peas and Chicken Soup.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 tsp. Oil
• 1/4 Yellow Onion chopped
• 2 Garlic Cloves minced
• 2 cups of Peas frozen
• 2 Cups Chicken Broth
• 1 Cup water more if needed
• 1 Chicken Breast /if frozen slightly defrost
• 1-2 Dry Bay Leaf
• 1 Chicken Bullion
• 1/2 inch Ginger chopped
• 1 Carrot medium size/julienne or cut into smaller cubes
• 2 Potatoes peeled and cut into larger cubes
• Salt and Pepper to taste

Garnish:

• Parsley
• Red Chili Flakes

Instructions

1. In the large pot heat oil and drop onion, saute for few minutes then add garlic, stir then add frozen peas.
2. Add Chicken broth, water, bay leaf/s and chicken breast(you may cut the chicken into bite size pieces if desired), Stir and let it boil for 10 minutes, covered on medium high!
3. At this point drop in Bullion, ginger, carrot, and potato; season it with salt and pepper and let it cook until chicken is cooked through and potatoes are tender about 25-30 minutes.
4. Discard bay leaf, garnish with parsley and red chili flakes. Serve with rice on the side or bread.

Notes

If you wish to add mushrooms perhaps or extra veggies the taste will not go bad. A little bit of heat goes a long way, so I do recommend a pinch of red chili flakes, or cayenne pepper in the serving bowl.

Potato cooks faster than a carrot, so cut always carrots smaller than a potato to get it evenly cooked. Add Tofu instead of the chicken and use Vegetable stock and bouillon, if you are Vegetarian

Did you make this recipe?

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Lately, I have been craving Thai food, especially noodles. I should have called my blog “Sandra’s Daily Craving”.

Most of the stuff that I crave end up here on my blog either the next day or in a few days, just like this Thai Chicken Noodle Stir Fry. After reading my new cookbook about Thai Cuisine, I knew what I will make to satisfy these crazy cravings.

I find inspiration in so many cookbooks, however, I just never follow instructions. I make my own and slightly adapt from the original recipe. I love experimenting in my kitchen so I feel like that is why I have a hard time following it. Well, cooking is all about pleasing your own taste buds so you got to feel, taste, smell and listen as well to accomplish ultimate success in the kitchen.

Sandra’s Easy Cooking is Amazon Affiliate

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Chicken Noodle Stir Fry

recipe slightly adapted from Thai Cooking School cookbook

Course Main Course

Cuisine Thai

Keyword asian food, chicken,, noodles

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 Lb Chicken Breast thinly sliced
• 1 tablespoon Soy sauce light
• 2 teaspoons Cornstarch or flour
• 1/2 cup Chicken stock
• 1 tablespoon Thai fish Sauce
• 3 oz Garlic Chives or few scallions chopped
• 2 tablespoons peanut oil read notes
• 3/4 inch galangal or fresh ginger chopped
• 1-2 tablespoons red curry paste or you may use green as a substitute
• 1/2 cup dry unsalted roasted peanuts coarsely chopped
• Juice of Half Lime
• Noodles

Garnish options:

• chives or green part of scallions
• cilantro
• More Peanuts
• Red chili peppers

Instructions

1. Slice the chicken breast into 1 1/2 x1/2 inch strips (4x1cm) and place it in the shallow dish. Sprinkle with soy sauce, cornstarch or flour -tossing well to coat. Cover and let it marinate from 30 minutes or less. It can be in the fridge covered for 24 hours. The more it marinades the deeper the flavor from soy sauce.
2. Combine the stock, fish sauce, trim the chives and chop into 3/4-inch (2 cm) lengths, or chop scallions.
3. Cook the noodles according to the package. Egg noodles would be great (read notes). Drain and‚ return to the pan; toss with 1 tablespoon of oil.
4. Heat the wok or frying pan over high heat, then use‚ remaining 1 tablespoon of oil. Add the chicken and cook until it is no longer pink, so 3-5 minutes stir-frying, turn the chicken slices few times.
5. Add chopped ginger and curry paste, stir fry for an additional minute or so. Pour over chicken stock mixture and stir, until boiling point. Add cooked noodles and toss until all the noodles are coded with the sauce. Add chives or scallions(or both), half chopped peanuts and stir until chives are wilted.
6. Squeeze lime juice and add rest of the peanuts; toss the noodles to combine everything. Garnish with more chives(or scallions), red chilies if desired and/or cilantro. Serve immediately!

Recipe Notes

If you have peanut allergies, please omit peanuts completely and also use oil that you have on hand. Noodles: I tried this dish with egg noodles as well as with Soba noodles, I know it is Japanese noodle but it was really good with both.

You can use Rice if you wish too. Green or Red Curry-it is up to your preferences and what you have on hand. I actually liked it with both, however being a lover of food with the heat I liked it just bit more with red curry paste.

Meat/poultry: Actually original recipe was calling for Lamb, I used chicken more than few times and pork too. Again it is up to your preferences and budget, you will not go wrong either way.

Fish Sauce: Fish sauce or Nam Pla is an Asian condiment made by fermenting fish and shellfish. It has a salty, slightly sour but very savory flavor and is associated with Thai Cuisine, which is known for its balance of sweet, salty, hot and sour. If you are allergic to shellfish only, then you could try using a few drops of Worcestershire sauce which are made with anchovies and tamarind, that will add some sourness with the company of lime juice of course.

However, Worcestershire sauce tends to be very strong so you need to use it a bit at the time. Another great alternative is soy sauce which will give a similar savory flavor, again with a bit of lime juice it will help with the sour element.

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As I said before this summer I will have a whole bunch of my favorite grilled recipes. Chicken flavored with sweet honey glaze and balanced with Teriyaki sauce, ginger and infused with strong garlic flavor gives you one harmonious taste. Brine plays a big part because it is just as a fire starter for this chicken makes it tender and ready to grill. There are many recipes and versions of Honey-Teriyaki Glazed Grilled Chicken and this is just one more out of nearly thousands of similar ones.

The kids are on the summer break and I’m enjoying this time with them, so my apologies if I am not posting like before. However, I will try harder that every recipe that I post goes to become your favorite.

5 from 1 vote

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Honey-Teriyaki Glazed Grilled Chicken

Course Main Course

Cuisine Japanese

Prep Time 10 minutes

Cook Time 20 minutes

BRINE FOR ABOUT 1 hour

Total Time 30 minutes

Servings 4

Author Sandra | Sandra's Easy Cooking

Ingredients

• 3 Lb. Chicken breast cut into about 1 inch pieces/2 bites (or use any parts of the chicken)

Brine:

• 1/2 Garlic head  smashed
• 3-4 slices fresh ginger root
• 1 Tbs. Kosher salt
• 1/2 cup light brown sugar
• 4-6 sprigs fresh thyme
• 2 cups water

Glaze:

• 1 cup Teriyaki sauce or make your own click here
• 1/4 cup pure honey
• 4 slices fresh Ginger
• 1/2 head garlic
• 1 tsp. toasted sesame oil + 3 TBS.
• 1/2 tsp. ground black pepper

Garnish:

• Scallion green part
• Toasted sesame seeds

Instructions

1. Start making simple brine first. Combine the garlic, ginger, salt, brown sugar, water, and thyme in a large storage food/freezer bag and swirl to dissolve the sugar. Add chicken and let it brine for about an hour (1 hr.) in the refrigerator.
2. Preheat grill to medium heat.
3. At this point make the sweet honey teriyaki glaze: In the saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until slightly reduced.

4. Remove chicken from brine and pat dry with kitchen paper towel Add the chicken to a large bowl, drizzle with the 3 tablespoons of sesame oil and season with freshly ground black pepper. Toss to coat all the pieces and cook on a medium grill for 7-10 minutes per side until cooked through. (For bigger pieces or different parts of the chicken allow to cook up for 20 minutes until cooked through)

5. Brush with teriyaki glaze for the last 3-4 minutes of cooking.
6. Garnish with scallions and toasted sesame seeds.
7. Serve with rice and or salad-I made shredded cabbage, fresh beets, and carrot salad seasoned it with a bit of oil+lemon+salt to taste.

Recipe Notes

You can use any parts of the chicken just allow it to cook more. You could make it spicy only if you add in the glaze bit of gochujang, sriracha or chili powder. This could be made in the oven/400 degrees F for 15-20 minutes or until done. For fantastic flavor, you could rub some bacon/pork belly fat on the griddle or grill OR if you do not eat the pork use chicken skin.