This easy naan bread pizza comes together in 5 minutes and you can even prep everything ahead, plus it is versatile. I had leftover grilled chicken from the weekend, some tomatoes as well as olives, a bit of red onion and voila. […]
Category: CHICKEN RECIPES
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 […]
A delicious summer dish that gives you a pleasant explosion of flavors. My family goes crazy over this teriyaki chicken and I am sure that you will, too.
I have been making this dish for many, many years and we absolutely love it especially over warm rice, but noodles would work just fine as well.
Sometimes, I would use pork or beef as well, and it tastes just as good as made with chicken. Of course, you can use other vegetables or different color peppers. I usually make this during a busy weekday when kids either have work, soccer or band practice. I must say it is a perfect weeknight meal, plus you can totally prep this ahead of time and refrigerate for a couple of days.
Teriyaki Chicken and Pepper Skewers
Perfect balance of flavors. It is very delicious, super easy meal.
- 1 Large Chicken Breast You may use more
- 1 Large Green Pepper sliced into squares
- 1/2 Onion sliced into squares
- 2 tablespoons Teriyaki Sauce
- 1/2 tablespoon Soy Sauce
- 1 tbsp. Mirin or cooking rice wine
- 1 tbsp. Oil Sesame Oil, Vegetable oil or any on hand
- 4 Garlic cloves sliced
- 1/4 Onion Chopped
- 1 tbsp. Fresh Ginger chopped
- 1 tbsp Honey or 1 tbsp Sugar
- Toasted sesame seeds
- Green onion
- Grill or a grill pan
- Skewers preferably bamboo, but metal works fine, too
- 1/2 tbsp Vegetable oil or any oil that you have, even coconut oil would work if you like the flavor
- Chicken drippings
- 1/4 cup water + 3 tbsp.
- 1 teaspoon Rice flour or cornstarch
- Soy sauce to taste
- In a large bowl combine all the ingredients for the marinade. Mix it well.
- Remove with the sharp knife all the excess fat from the chicken breast or take the skin off when if there is skin. Cut the chicken into equal smaller cubes.
- Place the chicken into the marinade and mix it all together to coat the chicken well.
- Allow the chicken to marinate for about 15 minutes or up to 30 minutes - make sure to refrigerate if you are going to marinate the chicken more than 15 minutes.
- Slice the onion and pepper, any on hand, in more square bite-size pieces- I used green because I love green peppers over any other, however, you may use different colors or all of them together for different flavor and presentation.
- If you are using bamboo skewers then soak them in water for 10 minutes before using them, that way they won't burn as easily.
- I assemble mine by thread pepper, onion, marinated chicken and so on until I reach the top. You can use more or less, depending on how you like them. If you overcrowd the skewer then it would take longer to cook evenly.
- Heat gas or charcoal grill, or a grill pan with a bit of oil, if you are using a grill pan, then place the skewers to cook.
- Cook on medium temperature if you are using the stovetop. Cook for about 5 to 6 minutes on each side, and keep turning them so they could cook on each side. Chicken cooks rather fast, so don't overcook because the chicken could taste a bit dry. If there is no pink in a center, most likely chicken is cooked, however, if you want them a bit darker then leave them just to get a nice golden brown color. They are fantastic on the open flames with the perfect taste of savory, sweet and smokiness, but if you do not want to grill outside then just heat that grill pan indoors. One more idea comes to mind that if you don't have skewers or a grill/grill pan you could most certainly just cook in a drizzle of oil in the regular pan for about 10 minutes. Comes really quickly together and it tastes just as good.
- When the chicken is done, place on the plate and allow it to rest for a minute or two. Any juices that drain out you may use it for the sauce.
- Before serving, sprinkle a bit of chopped green onion and toasted sesame seeds - and a drizzle of sauce if you wish to make one, but just soy sauce would work as well.
- Heat the pan on a medium-low temperature with chicken drippings and oil, then add 1/4 cup of water.
- Season it with a bit of soy sauce to your taste, about 1/4 tablespoon or so.
In a small cup mix together 3 tbsp water and 1 teaspoon rice flour or cornstarch until smooth.
- Using a whisk, mix in dissolved rice flour or cornstarch. When the sauce starts to get thick stir to combine it and then remove from the stove.
- Drizzle the sauce over the chicken and pepper skewers before serving.
- You do not have to do this, but it gives this amazing savory and smooth flavor. You can just drizzle with a bit of soy sauce before serving, but I feel like it tastes so much better with a bit of sauce.
You may add pineapple on the stick in between the chicken, onion, and pepper. It tastes amazing, but it's okay if you do not like the idea or don't have pineapple because it tastes great just like this too.
Creamy Cajun Chicken Pasta is one more pasta and chicken recipe that I wanted to share with you guys. Well, nobody is certainly complaining at my house, so shamelessly I have decided to post it. The most popular protein in my house that we eat […]
Refreshing chicken and a handful of mixed greens to start this spring season. I must admit that this Thai Chili Grilled Chicken with Salad is absolutely scrumptious. It is finally getting warmer, and I thought what better way to celebrate this beautiful Spring weather than […]
Don’t you just love lunch or dinner that comes together fast, but it tastes amazingly delicious? Yes, that’s my kind of meal.
My blog is all about spending less time in the kitchen and more time around the dining room table with your loved ones. I adore fajitas. I love these spicy, but Nebs is not too much into spicy food, so I’d made them rather mild and add extra heat on my plate.
I, also, love making these like a burrito and, usually, I would make Spanish rice on the side. Yeah! I know where I am going with this? So, I pack that tortilla like… Well, I am not gonna be vulgar, of course, so I’ll just say “like a burrito”.
This is one beautiful meal that the whole family can enjoy, or you can share with your friends, or if you are a loner, it’s good to get messy on your couch and watch some sobby romantic movie, or perhaps watch a football
Now, let’s get cooking…
- 1 whole chicken breast boneless
- 2 tablespoons FajitaÂ seasoning more if needed
- Juice from 1/2 ripe Lime
- 3 assorted Bell Peppers
- 1/2 Onion medium size
- Salt and Black Pepper to taste about 2 pinches of each
- 3-4 tablespoons Olive Oil
- Dried parsley/cilantro
- Lime Slices
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
- 2 teaspoons Paprika
- 2 teaspoon Ground Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Â Oregano
- 1 teaspoon Cayenne Pepper or 1/2 teaspoon for less spicy
- 1 tablespoon Potato Starch *optional
- Tortillas toast them on a bit of olive oil to get a nice color and crunch.
- SpanishÂ âYellowâ Rice
- Sour Cream
SEASONING: Mix it all together and keep it in an airtight container/jar. Use 2 tablespoons of the seasoning for 1 whole boneless chicken breast. You can always add later some more to please your own taste.
- Some replacements for potato starch are cornstarch, arrowroot, and tapioca. These are all thickeners that can give the same result when substituted in a recipe that requires potato starch.
- It is not required to use it or add it in the seasoning, but in the end, it gives this amazing sauce that coat the chicken, which makes it even more juicy and delicious.
- Discard any fat on the chicken breast, and slice them into strips. Transfer chicken breast strips in a deep bowl then add about 2 tablespoons of seasoning. Mix well so that each strip is coated with the seasoning. Squeeze 1/2 of the ripest Lime juice and add 1 tablespoon of olive oil, mix again and set aside to marinate for 10 to 15 minutes.
- Meanwhile, slice peppers into strips as well, discard the seeds. Slice onion, now I had really large onion, Â around one pound so I used a bit over 1/4 of an onion, but 1/2 onion would be fine if the onion is medium size. You canât really go wrong with the measurements. I used all 4 colors of bell peppers since they are all different in taste, but if you have only one thatâs fine too. Itâs not a big problem at all.
- Heat the skillet with a drizzle of olive oil, about 1 tablespoon, in this case, I used a ceramic wok to cook my peppers, but skillet or a pan would work alright.
- Cook peppers on the medium-high heat until they are cooked but still hold the form and are still crispy in texture, about 10 minutes. Add about 2 pinches of salt and black pepper.
- On the other side, heat a skillet with about 1 tablespoon of olive oil, you may add more if needed. If the skillet it smaller, then cook marinated chicken in two batches, otherwise, add chicken and cook until done, approximately 12-15 minutes. Keep turning them often so the chicken strips could cook evenly. Add just a splash of water after the chicken is no longer pink, and cover for 2 about minutes. Take the lid off and as soon as the water evaporates, and you have a thicker sauce from the seasoning that coats the chicken. Transfer cooked peppers and onion to the chicken skillet and stir well. Allow them to cook for additional 5 minutes together.
- Give a little taste test and see if you need to add a sprinkle more of fajita seasoning or salt/black pepper.
- Turn off the heat and serve. You may serve chicken fajita in the tortilla with sour cream or over the rice. It goes perfectly over Spanish âyellowâ rice.
You can slice everything ahead and store it in your fridge for up to 2 days (for chicken), or in the freezer, 0 degrees F or below, up to 9 months for raw sliced chicken according to Storage Times Food Safty Chart and it is generally recommended frozen vegetables to be eaten within 8 months for best quality. Make sure to separate both and pack in individual freezer bags.
As for the Fajita seasoning, I’d recommend to use it for the period of 3 to 4 months. You probably have all the ingredients, so just mix them up, store in the jar and you are good to go. It goes well with turkey, beef, or vegetables if you do not eat meat fajitas.
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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. For me, having a whole roasted chicken for Sunday lunch is the best. I cook every single day, but having […]
Amazing Super Bowl Party Foods that will please you, your family and friends. Score a touchdown with recipes that I picked for you. ____________________________ CHICKEN Fried Chicken Wings Chicken Burger Mediterranean Sumac Chicken Spicy Baked BBQ Chicken Wings Chicken Wings in […]
Chicken Stir Fry with Rice Noodles is comforting, easy and delicious, plus versatile. You can make stir fry all year round and produce that is in a season.
Of course, be your own boss how you make it and what you include in your stir fry. You can make it meatless, add more veggies or less, eat it with rice or noodles. Use your senses and make one outstanding meal without breaking a buck or pay for a take out.
Sometimes, I would use tofu instead of the meat and it is quite delicious. My kids like that version too. If you have never tried tofu, well it does not have any taste, such as sweet or savory, or sour. I know that many people actually never tried it before so that is a simple explanation.
It looks like a block of cheese, but it does not taste anything like cheese. Perhaps in texture a bit, but not in the taste department.
So, if you wish to try tofu, stir fry is a pretty good place to try because it picks up all the flavors. Anyhow, my family asks me often to make them their favorite stir fry with chicken so that what we most of the time enjoy with, of course, different variety of veggies depending on the season.
So, when I am sharing stir fry here on my blog, I like to go into details despite the simplicity. I had some pretty good feedback in the past about my stir fries and I hope you try it and experiment with this recipe as well. The directions that I added below are simplified that you won’t make any mistake.
If you make Chicken Stir Fry with Rice Noodles or any other from my blog, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking
Comforting, easy and delicious, plus versatile.You can make stir fry all year round and produce that is in a season, and of course be your own boss how you make it and what you include in your stir-fry.
- 1/4 cup Soy sauce for marinating the chicken
- 1 tbsp. Honey for marinating the chicken
- 1/2 Chicken Breast sliced and cubed
- 1/2 tbsp. Oil
- 3 Garlic Cloves
- 1/2-1 Green Pepper
- 1 tbsp. Fresh Ginger
- 3 Green Onions sliced (reserve green part for garnish)
- 1 cup Mushrooms sliced
- 1 cup Broccoli Florets blanched
- Pinch of Salt and Ground Black pepper or a splash of soy sauce
- 1/2 tbsp. Oil
- 1 tbsp. Oyster Sauce
- A handful of raw unsalted cashews *optional
- 1/2 lb. 8 oz/227g Rice Noodles (I used Thai Rice noodles)
- Splash Lite Soy Sauce to taste
- Green Onions green part
- Sesame Seeds
- Slice and cube chicken breast. I used half because it was quite big, you may use whole chicken breast if you wish. In the bowl combine soy sauce and honey, stir to combine. Add chicken to the bowl and mix to coat cubed chicken breast. Submerge the chicken so the marinade is completely covering the chicken.
- Allow it to marinate for at least 15 minutes and up to one hour.
Boil about 2 cups of water, drop in sliced fresh Broccoli Florets. Keep it in the rolling water for 20 seconds, take it off and wash under cold water, drain and set aside. It's like a quick hot and cold bath. Keeps the color and it takes away the roughness of broccoli without losing too much of health benefits or crunchiness.
- While chicken is marinating, heat the wok with 1/2 tablespoon of oil and add sliced garlic. STIR so the garlic does not burn, so keep moving and turn the heat to a medium or medium-low temperature, depending on your stovetop. Stir-fry for about 20 seconds before adding pepper.
Add diced green pepper, you may use more pepper and different varieties (red, yellow, orange). I had only green at the moment so that what I used. Cook by stirring constantly for about a minute.
Add minced ginger, you may use a press, but mincing works just as good. Stir-fry for 20 seconds everything together.
- Add sliced mushrooms and stir well. If you do not eat chicken at all use more mushrooms to sub it or add about 1/2 cup of firm cubed tofu.
- Add blanched broccoli to the mixture and stir for a minute.
- Add a PINCH of salt and ground black pepper to season the veggies, you may also add a splash of soy sauce instead. Stir very well, then transform Stir Fried vegetables into a large bowl. Set aside.
- Wipe clean your wok, add oil and heat over medium heat. Add marinated chicken and cook it until done, for about 5-6 minutes. It is ok if some of the soy sauce-honey marinades drop in the wok, but discard the rest or marinate.
- Put the vegetables back into the wok and stir everything together to combine.
Add oyster sauce and stir. Then add a handful of cashews, it is optional but you may add peanuts, bamboo shoots, chestnuts, etc. Nutty flavors add a character to the stir-fry. If the sauce is too liquidy for you, you can mix 1/2 tbsp of cornstarch or flour with 3-4 tbsp water. mix in the bowl or a cup until lump free, and pour a bit at the time while stirring until you reach the right smooth constancy.
- Cook Rice Noodles according to the packages, I boiled water, added noodles in the pot and turned the heat off. Place the lid on and allow it to steam up until it reaches the right "al dente" texture, about 5-7 minutes. Drain and wash under cold water.
- Add the noodles to the wok, and stir, again on medium-high temperature.
- Add a splash of soy sauce, just to taste, you may add later. Lastly, garnish it with reserved green onions and sesame seeds.
IF YOU HAVE MORE LIQUID: Mix 1/2 tbsp of cornstarch or flour with 3-4 tbsp water. Mix in the bowl or a cup until lump free, and pour a bit at the time while stirring until you reach the right smooth sauce constancy.
With that being said, you should do this before you add noodles to the wok. You do not have to do it, but sometimes if vegetables produce more liquid I would do this. You can also make rice on the side and serve this stir-fry without any noodles. like I said you may use tofu instead of chicken.
IMPORTANT: If you do not use oyster sauce there is actually vegetarian oyster sauce and it is sold in most Int'l stores or Asian markets.
Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion. It was so delicious that we ate a pan full of chicken and flatbread with Yogurt-Cucumber Sauce. The […]