STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
ROAST CHICKEN WITH VEGETABLES
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
- Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
- Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
- Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
- Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
CHINESE CHICKEN AND VEGETABLES
Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time.
Provided by Kzim4
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
- Shake to coat all chicken.
- Let marinate in fridge for at least 30 minutes.
- Longer is OK.
- Heat oil in wok or large frying pan over medium-high to high heat.
- Add chicken and marinade to pan and cook thoroughly.
- Combine water, cornstarch, salt and pepper.
- Add to chicken.
- Bring to boil.
- Add vegetables.
- Heat through.
- Serve over rice.
SAUCY CHICKEN & VEGETABLES
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN AND VEGETABLE DONABE
Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay holds heat for a longer period of time than other materials. This one-pot comforting donabe is made in a Dutch oven, which still keeps heat well and can accommodate a party of four. Chicken, vegetables and broth are combined in the pot and simmered together; as it cooks, the soothing broth is reinforced with fragrant aromatics and the flavorful juices from the chicken and vegetables. A citrusy ponzu sauce adds a bright, fresh finish to the otherwise mellow dish. Yuzu kosho, a Japanese fermented condiment made with fresh chiles, yuzu peel and salt, adds a pop of heat to the donabe, but it can be left out for a milder dish.
Provided by Kay Chun
Categories dinner, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, combine broth, garlic and ginger. Season chicken with salt and pepper, and add to pot. Bring to a boil over high, skimming the foam and fat that rises to the top and discarding it. Reduce heat to medium-low and cook, occasionally stirring and skimming, until foam no longer appears in the broth, about 5 minutes.
- Add mushrooms, cabbage, daikon, scallions and carrot to the pot, arranging them in sections, and season with salt. Cover and simmer over medium to medium-low heat (maintain a good simmer, but do not boil) until chicken is cooked through and vegetables are tender, about 10 minutes. Discard ginger. Season to taste with salt and pepper.
- Meanwhile, in a small bowl, combine ponzu, sesame oil and yuzu kosho (if using), and mix well.
- Divide donabe among four bowls. Drizzle with some of the ponzu sauce and serve warm.
CHICKEN AND VEGETABLE BIRYANI
My version of a classic Indian comfort food, based on a vegetarian Whole Foods recipe I found a while back. Flavorful, but not too hot, and also gluten free.
Provided by Taitertot
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Marinate diced chicken in 1/2 cup yogurt, cumin, cinnamon, and pinch of salt for at least 2 hours.
- Preheat oven to 350°F Bring a medium pot of water to a boil. Add rice and simmer for 30 minutes; drain well.
- Meanwhile, heat oil in a large ovenproof pot over medium high heat. Add chicken, and sauté until almost cooked through. Add garlic, onion, ginger, half of the cashews, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes. Add remaining yogurt and curry powder and cook until thickened, 2 to 3 minutes more. (Depending on consistency, you may need to add a couple extra spoonfuls of yogurt at this time.) Stir in vegetables, broth, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes. Remove pot from heat and stir in frozen peas. 

Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently. Spoon into bowls and serve garnished with remaining cashews.
Nutrition Facts : Calories 429.9, Fat 18.9, SaturatedFat 4.1, Cholesterol 49.2, Sodium 688.5, Carbohydrate 40.4, Fiber 3.8, Sugar 6.6, Protein 25.6
BABY FOOD CHICKEN WITH VEGETABLES
This is a quick, simple and healthy meal for your growing baby. Store and freeze for up to 6 days.
Provided by Thriely
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h3m
Yield 8
Number Of Ingredients 6
Steps:
- Place chicken in a pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain.
- Place potato and carrot in another pot; cover with water. Bring to a boil; reduce heat and simmer until softened, about 15 minutes. Drain.
- Place corn in a saucepan with 1/2 cup water. Bring to a boil; reduce heat; stir and cook until tender, 3 to 4 minutes. Drain.
- Transfer corn to a food processor. Add chicken stock and puree until smooth, about 10 seconds. Add chicken, carrot, and potato. Puree until mixture is smooth and reaches desired texture.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 10.4 g, Cholesterol 7.6 mg, Fat 0.5 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 26.7 mg, Sugar 1.2 g
SKILLET CHICKEN AND VEGETABLES
Categories Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium
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