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Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well.
My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or meat.
Every so often, I make it completely meatless. It completely depends on what we desire or have on hand.
I like prepping this ahead of time and freezing the ingredients, so it is relatively straightforward to put it together for a quick weeknight meal.
I thoroughly recommend getting some fridge or freezer bags or containers with lids and prep those ingredients ahead. It is life changing. I tried meal prep and that failed miserably.
I grill and prep everything for a whole week, but my kids devour meat before my week even ends. So, for me personally, it was really not worth it. That being said, chopping vegetables ahead and placing it in the container just makes it easier for me to put together one meal.
I have a feeling that you will enjoy this Chicken and Mixed Vegetables Stir-fry as much as we did. It is just a wholesome meal that everyone enjoys.
Also, I have separated everything into sections since so many of you like that with my CASHEW CHICKEN RECIPE.
It is one of the most popular recipes from Asian inspired meals on my blog. So I have felt that you might enjoy all of my Asian influenced dishes.
If you try this stir fry or any other of my recipes from the blog, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking Thank you so much in advance!
- 1 lb Chicken Tenders
- 1/8 tsp. Salt + Ground black pepper a generous pinch
- 1/2 tsp Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
- 1 tbsp. Oil
- 3 cloves Garlic cloves mixed or sliced (garlic powder could be used)
- 1 inch Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
- SAUCE (for one meal)
- 1-2 tbsp. Gochujang Korean Chili Paste
- 1 tbsp. Honey
- 5 tbsp. Water
- Soy Sauce to taste
- 1 tbsp. Oil
- Stir Fry Mixed Veggies any on hand, frozen or fresh; peas, carrots, broccoli, mushrooms, etc.
- 2 Garlic cloves mixed or sliced
- 1/2 onion diced or sliced
- Soy sauce to taste
- RICE -Read instruction on the rice package/ or you may use noodles
- 1 1/2-2 cup/s Premium Rice
- 1/4 teaspoon Salt
- Green Onion
- Toasted Sesame Seeds
- Red Chili Flakes
- Cut Chicken tenders (chicken breast could be used) into bite-size pieces. Place in the large bowl and add salt, ground black pepper, and dried parsley.
- Heat the wok and add oil, cook chicken over medium-high heat. Before the chicken is almost done, add garlic and ginger; stir it and cook with chicken until chicken is completely done about 5-6 minutes.
- While chicken is cooking, combine together 2 tbsp. Gochujang (Korean Chili Paste), 1 tbsp. Honey, 5 tbsp, water and Soy Sauce to taste.
- Mix it well and set aside. You do not need much soy sauce since the chili paste was seasoned already.
- In the other pan, stir-fry vegetables. You can use any vegetable that you have; broccoli, carrots, peas, mushrooms, peppers, etc. You can use Asian frozen veggie combo, or use fresh vegetables.
- Add a bit of oil to the pan and stir-fry until veggies are cooked but not overcooked. They need to still have a bit of crunch. If they are fresh add a bit of water so they soften faster, and if they are frozen you may defrost them and just stir fry for a minute or two until they are heated through.
- RICE: Cook rice according to the package.
- Pour sauce over the chicken and stir.
- Add vegetables and stir to combine everything.
- Cook for a few minutes or until the sauce gets thicker.
- Serve it over rice (OR noodles)
- Garnish it with toasted sesame seeds, green onions, and chili flakes.
You may use firm TOFU instead of chicken, or pork as well as thinly sliced beef. If you do not like GOCHUJANG or do not have it, you can omit and use 1 tbsp Oyster sauce. Oyster sauce is packed with sodium so be aware when adding soy sauce to the sauce mixture. I made a large amount of sauce that's why it looks a lot on the picture. I like to save it for later. GOCHUJANG is spicy, so if you cannot handle spicy you may use 1/2 tbsp. to 1 tbsp.
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This is one of those meals that I serve quite often. It is also one of my family’s favorite meals that we share over weekends
So, today I am skipping on roasted chicken and making this easy skillet or pan-fried chicken breast, which is, by the way, fantastic and when you serve it with mashed potatoes and veggies on the side, I must say pretty spectacular and special.
This is how I make my pan or skillet fried chicken. You don’t have to be a rocket scientist or know how to cook to make it. It is extremely easy. If you do not like to touch raw chicken, make sure to grab a pair of gloves.
Also, I love to switch things up by adding different spices or seasonings such as sumac, paprika, or chili powder
STEP BY STEP INSTRUCTIONS:
Skillet Fried Chicken Breast
- 1 Chicken breast halves 2 whole boneless, skinless chicken breast halves
- 1 teaspoon kosher salt divided
- 1 teaspoon fresh ground black pepper divided
- 1 teaspoon dried parsley divided
- 1 tablespoon olive oil
- HOW TO DEBONE A CHICKEN BREAST― Great instructions HERE
After chicken is deboned I like to cut each chicken breast in half lengthwise to make like fillets, not necessary but it looks so much faster. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Slowly, with a sharp knife, slice the breast in half widthwise almost to the other edge.
- Pound the chicken breasts with a meat mallet just for a bit, to tenderize the meat and ensure uniform thickness.
- Sprinkle salt, ground black pepper and dried parsley on both sides of the chicken and let sit for about 10 minutes. You may cover it with plastic wrap/film if you wish.
- Heat a skillet over medium-high heat, and add olive oil.
- When the oil is heated, add chicken breasts over medium heat.
- Allow about one minute (until lightly browned) before turning to the other side. You might need to turn it one or two more times before it is completely done. Do not overcook it because it will be too dry. If you do not split chicken breast in half makes sure to cook a little longer because it is a thicker piece of chicken and make sure to cook it at least 2-3 minutes on one side then turn on the other,
- Transfer pan-fried chicken onto a kitchen paper towel, and any leftover olive oil/ or chicken olive oil drippings serve over the mashed potatoes and chicken as a gravy.
- Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75 Celsius). A meat thermometer is your best bet for determining the temperature of your chicken. Chicken should NOT have any red whatsoever.
Serve it with blanched broccoli and mashed potatoes.
Recipe FOR MY Creamy Garlic Mashed Potatoes with a video HERE
How to blanch broccoli:
- Bring a large pot of water to a rapid boil.
Add a 1/2 tablespoon of salt. Add the broccoli florets and cook until crisp-tender, about 60 seconds.
Remove with a slotted spoon and plunge immediately into the ice-cold water. This goes for any amount of broccoli.
serving size: 1/2 cup of broccoli per person.
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I was going through the Spanish cookbook and stumbled across Spanish Chicken, which was cooked slightly different than this one. I love adding my own twists on original recipes. Well, traditional recipes without losing the taste or the sense where that particular dish coming from.
With that being said, I added smoked paprika, because it has a little pinch of heat. Then ground black pepper, and the addition of thyme. The recipe that I was looking at said to cook chicken with the rice.
Anyways, I really do not like mushy rice. So, I thought that it will be because the chicken needs more time to cook, so, I cooked it separately. It was entirely delectable and tasty, and my rice was great.
I could truly live on side dishes. I attempt to make every day something else, yet most asked dinners are those, particularly pasta or something with chicken.
Well, I included notes directly under the ingredients so you could understand that I like adding spices individually. In some cases, we cook for 2 or 3 people. So, I needed you to realize that you do not have to make an entire 10 pounds of chicken. This way works magnificently.
Spanish Chicken over Saffron Rice
- 6 Chicken thighs Also this depends on how many people
- Zest and juice of 1 lemon
- 1/2 teaspoon Salt for each piece, to taste
- 1/4 teaspoon Ground Black pepper for each piece
- 1/2 teaspoon Onion powder
- 1 teaspoon Spanish Paprika spicy smoked paprika
- 1 teaspoon Sweet Paprika
- Pinch Crushed Chili Flakes
- Pinch Dry Parsley
- 1/4-1/2 Chopped Onion
- Couple of stems Fresh Thyme *optional take the leaves off, also use it as a garnish if possible
- 2 tbsp Olive oil
YELLOW “SAFFRON” RICE
- 1½ tablespoon Olive oil
- ½ cup onions chopped
- 2 cups Rice
- 3½ cups Chicken Broth low sodium (vegetable or beef would work fine, too)
- 1 Knorr Chicken Bouillon cube
- 2 pinches Saffron threads soaked in 3 tablespoons of hot water for 15 minutes
- Salt to taste only if needed
- Wash the chicken and place in a large mixing bowl. Add lemon juice and lemon zest and rub all over the chicken.
- Add/rub the rest of the ingredients on each chicken. Rub all over and under the skin if there is the skin. The skin gives you a wonderful flavor and keeps it moist rather than dry. Add fresh thyme (optional) and chopped onion, mix everything one more time.
Cover the bowl with a plastic wrap/film and let it marinate for 30 minutes to up to 1 hour. Make sure it is n the fridge.
- Preheat the oven to 400F/200C.
- Arrange the chicken in the baking pan in a single layer and drizzle with olive oil, OR Drizzle the chicken with olive oil in the mixing bowl, then place on the roasting wire rack. I prefer roasting it because the hot air circulating around the chicken, however, without the rack is fine too.
- Bake it for about 45 minutes or until the chicken is golden and reaches the internal temperature of 165F/75C.
Turn the chicken on the other side after 15 minutes of baking/roasting.
If you want an extra crunchy skin, turn your broiler ON and let cook under the broiler for a couple of minutes. I do this at the very end.
- After the rice is done, arrange the chicken on top of the rice and garnish with fresh/or dry herbs, and roasted bell pepper if you made it with the chicken.
How to Make Yellow Rice
- Wash the rice a couple of times and drain it.
- In a pot, heat olive oil. When the oil is hot enough, add onion and stir-fry for a couple of minutes, or until softened, try not to burn. The heat should be on medium high. Stir in rice and stir-fry for 2 minutes, keep mixing.
- Pour in the broth, Chicken Bouillon cube, saffron with the soaking water and a pinch of salt (you can always add more later if needed). Turn your heat to high and bring to a boil.
- When it starts boiling, cover and turn the temperature to low heat, to simmer.
- Let the rice simmer on low heat for 15 minutes. After 15 minutes, turn the heat off completely. DO NOT take off the lid. Let the rice steam for 5 minutes covered. Use a fork to fluff up the rice.
If you do not wish to make it from scratch, you can always get bagged yellow rice. It is called Arroz Amarillo
Add a pinch of turmeric for extra yellow color. Get a good quality of Saffron threads, it is so worth it and a little goes a long way.
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