I love easy simple dinners, and this is one of them. However, I would make a few changes. I prefer less rice and more meat. I made 3 chicken breasts instead of 2. I also used a bag of frozen vegetables to see how it worked in this recipe and I had great results. However, next time I would steam fresh veggies since there wasn’t enough broccoli in the frozen mix that I bought….I could honestly make this recipe with just broccoli alone. I love broccoli. Also, please switch out the white rice for brown!
This recipe is perfect for make-ahead lunches or a quick make ahead dinner. Pre-cook on a Sunday night and just re-heat for your busy Monday night…or portion out for lunches for the week.
I found this recipe on Pinterest. It lead me to the website life-in-the-loft house.com.
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 tablespoons cornstarch plus 2 tablespoons water
2 small boneless skinless chicken breasts (I used 3 large)
1 (12 oz) bag stir-fry vegetables that can be found in the produce section (for convenience I tried frozen with good results)
3 cups cooked brown or white rice
1. Preheat oven to 350F. Spray a 9×13-inch baking pan with non-stick spray.
2. Combine soy sauce, 1/2 cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a seperate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over the top of the chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
5. *Meanwhile, steam or cook the vegetables according to package directions.
6. Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!
We love this fried rice recipe. It’s super easy to make. You can also prepare this a day in advance and just reheat in a skillet over low heat to warm through.
I pounded my chicken flat and browned it in a skillet. I also cooked the rice according to package directions. I always use basmati rice for this recipe.
I took this recipe from my favorite cookbook, “The Complete Light Kitchen” by Rose Reisman.
1 cup long-grain rice
2 skinless boneless chicken breasts
1/3 cup chicken stock
3 Tbsp low-sodium soy sauce
3 Tbsp hoisin sauce
2/3 cup chopped carrots
1 Tbsp vegetable oil
1 cup diced red pepper
1 cup diced snow peas
1 1/2 tsp minced fresh garlic
1 tsp minced fresh ginger
2 green onions, chopped
1. Bring 1 1/4 cups of water to a boil in a saucepan. Stir in the rice. Cover, reduce the heat to low and cook for 12 minutes. Remove from the heat. Let stand, covered, for 10 minutes. Transfer to a bowl. Cool.
2. While the rice is cooking, preheat the barbecue or a non- stick grill pan to medium-high and spray with cooking oil. Cook the chicken for 6 minutes per side, or until cooked through and no longer pink in the center. Dice and set aside.
3. Whisk the stock, soy sauce and hoisin sauce in a small bowl. Set aside.
4. Cook the carrots in a pot of boiling water until tender-crisp, about 4 minutes. Drain.
5. Spray a non-stick wok or large skillet with cooking oil, add vegetable oil and place over high heat. Add the red peppers, snow peas, garlic, ginger and carrots; cook for 2 minutes, stirring constantly. Add the cooled rice and cook, stirring for 2 minutes longer. Stir in the stock mixture and the chicken. Cook for 1 minute longer, until heated through.
6. Serve immediately, garnished with green onions.
Chef Michael Smith states that this dish is an all-time favourite of his family, in his cookbook “The Best of Chef at Home”, and I can clearly see why.
I really loved this recipe. I especially loved all the greens added in, with the sweet potatoes and the chickpeas. The flavours of the coconut milk and the peanut butter are amazing.
I served my curry with rice since it is very rich.
I used low-fat coconut milk and low-fat peanut butter with great results. I also just used one sweet potato, but it was rather large.
I also used green Thai curry paste. I did not find this recipe to be overly spicy, so I would add more next time. Yellow Thai curry paste is the mildest, red is a bit spicier and green is the spiciest.
A splash of vegetable oil
1 large onion, diced
3 or 4 cloves of garlic, chopped
A small knob of frozen ginger
1 teaspoon (5 ml) of Thai curry paste
2 sweet potatoes, peeled and cubed
One 19oz (540 ml) can of chickpeas
One 14oz (398 ml) can of coconut milk
1 cup (250 ml) of orange juice
1/2 cup (125 ml) of peanut butter or any other nut butter
A sprinkle or two of sea salt
1 cup (250 ml) or so of frozen green peas
Several handfuls of baby spinach
A bunch of chopped cilantro
1. Add a splash or two of vegetable oil to a stockpot over medium-high heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
2. Grate the frozen ginger into the pan with a microplane grater or standard box grater and add the Thai curry paste. Continue cooking until the spices are heated through and fragrant, another few minutes.
3. Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender,about 30 minutes. Stir in the peas, spinach and cilantro. Serve over rice.
MAKES 6 to 8 SERVINGS
This is a great stir-fry!! Next time I make this I would add more crushed red pepper as I found the taste a little bland. This recipe was taken from Better Homes and Gardens “New Cookbook”.
3 ounces rice sticks or rice noodles or thin vermicelli, broken
12 ounces skinless, boneless chicken thighs or breast halves
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 teaspoons cornstarch
1 teaspoon chile oil or 1/2 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1 tablespoon cooking oil
2 medium carrots, cut into short strips or thinly sliced (1 cup)
2 cups broccoli florets
1 red or green sweet pepper, cut into 1-inch strips (1/2 cup)
1/4 cup cashew halves or peanuts
1. In a saucepan cook rice sticks or rice noodles in boiling water for 3 minutes. (Or cook vermicelli according to package directions.) Drain; set aside and keep warm.
2. Cut chicken into thin, bite-size strips. For sauce, combine broth, soy sauce, dried basil (if using), cornstarch, chile oil, and turmeric; set aside.
3. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add carrots to wok; cook and stir for 1 minute. Add broccoli; cook and stir for 2 minutes more. Add sweet pepper; cook and stir for 1 1/2 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from centre of wok. Stir sauce; add to centre of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil (if using). Cook and stir for 2 minutes or until heated through. Serve over rice sticks; sprinkle with cashews.