Asian-Style Chicken and Vegetables
By Catherine Zymaris
As the weather gets cooler, it’s nice to curl up inside and share a great meal with friends. Why not change up the usual pizza, pasta, or sandwiches, and go for a dish with Asian flair? It’s makes a perfect meal for a date night dinner or just a big get-together with friends. This recipe is super simple (only need one pan), really delicious, and a healthy alternative to take out.
Ingredients:
2 chicken breasts, no skin
2 tablespoon of olive oil – one for the chicken, one for the rest of the sauce
3 cloves garlic, finely minced
2 cups frozen vegetables, defrosted
1 tablespoon fresh ginger, finely minced
1 cup low-sodium chicken broth (I buy the boxed chicken broth because it can be resealed and stored in the refrigerator)
1½ teaspoons low-sodium soy sauce
½ teaspoon red pepper flakes – you can customize the heat level here… add as much or as little as you like
1 teaspoon table sugar
Salt and pepper to taste
- Cut chicken breasts into one-inch thick strips.
- Sauté the chicken in one tablespoon of olive oil in a pan set over medium-high heat for about 2-3 minutes a side, or until lightly brown.
- After the chicken is cooked, remove it from pan and set it on a plate to rest.
- In the same pan set over medium heat, add one tablespoon of olive oil. Add the garlic and sauté until fragrant.
- Add the defrosted vegetables to the pan and stir with the garlic until they are warmed through, about 2 minutes.
- Add ginger, chicken broth, soy sauce, red pepper flakes, and sugar. Stir well to combine and taste to see if any salt or black pepper is needed. Cook for another 2 minutes.
- Add the chicken strips back into the vegetables and sauce, cover the pan with a lid, and everything cook together for 5 minutes.
- Serve over rice or noodles and enjoy!
Note: Any choice of vegetables can be used. I decided to use broccoli and green beans but you can use your favorite ones.
