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Category: CHICKEN RECIPES
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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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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 this Thai Chili Grilled Chicken. I just love anything grilled, and all the greens around that beautiful golden make me smile.
Of course, I added a nectarine that I grilled just for a bit and serve it with asparagus too. It is one delightful meal that anyone can enjoy
As for the dressing, if you are following me, then you must know that I love simple dressings that contain oil, lemon, herbs, and salt.
Well, It is vinaigrette if you ask me. It’s amazingly refreshing that way and goes so well with grilled chicken and sweet nectarine.
I hope you enjoy this recipe as much as we did the other day.
Don’t forget to share your creations with me using hashtag #sandraseasycooking or tag me on Instagram @Sandraseasycooking
Cheers to good food! Let’s rock n’ roll…
Easy and Delicious Thai Chili Grilled Chicken over tasty salad
- 1 chicken breast split in half
- 1 tablespoon oil + brushing on the grill pan if you are using a grill pan
- 1 tablespoon Lime juice
- 1 tablespoon Thai Chili Seasoning
- 1/2 teaspoon dry parsley
- Pinch of Himalayan Salt
- Pinch of Ground Black pepper
- 1 cups Mixed greens any on hand
- 1/2 cup baby Spinach
- 1 nectarine split in half and grilled
- Juice of 1/2 lemon you may add more if you prefer sourer
- 2 tablespoons Olive Oil
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried parsley
- Salt and ground black pepper to taste
- Sesame seeds
- Heat the grill pan, or outside grill.
- Cut the fat off the chicken, if any, and season it with oil, lime juice, Thai seasoning, dried parsley, salt, and ground black pepper. You do not need much salt just a pinch because Thai seasoning already contains sodium. Rub on both sides and allow it to marinate for about 10 minutes and/or until the grill pan is ready. You may marinate it for up to an hour, but make sure to place in the fridge after 15 minutes.
- Brush a bit of oil on the grill pan and lower the Temperature to medium.
- Place chicken on the top and allow it to cook for 5 minutes on one side before flipping on the other. Press a bit so you get those grill marks. Cooking time on direct fire is about 5 to 6 minutes, per side, for the boneless chicken breast and internal temperature should be between 160° and 165° F, now for the grill pan, I would say cook it until you reach that internal temperature or for about 15 minutes altogether. flipping a couple of times until it is cooked through. If the chicken is thick you may slice it in half or cook longer. When it is cooked, place it on the kitchen paper towel and allow it to rest for at least 5 minutes so the juices could stay in and you won't end up with dry chicken.
- Wash and slice nectarine and place just a couple of minutes before a chicken is done. You can also grill asparagus or any other vegetables that you prefer of have, like mushrooms or peppers.
- Combine dressing or vinaigrette by mixing it together and drizzling it over the greens. You do not have to use it all, so you may place it in the jar with a lid and keep it in the fridge.
- Serve the grilled chicken with mixed greens on the side and place on each plate a half of the nectarine.
IF the chicken breast is frozen then defrost it completely. THIS IS NOT A SPONSORED POST. I just enjoy Weber seasonings very much.
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