Pssst! Guess what?!
Here’s another one of my secret life-saving recipes!
(Ok, I guess it’s not secret, at least not anymore, and the life-saving part should probably have a disclaimer, but…) It’s quick, easy, and adaptable, requires few ingredients, and makes a perfect healthy meal any day of the week. And as an added bonus, it just happens to be delicious.
I’ve included 2 recipes for the sauce based on what’s on hand. Since I’ve downgraded in fridge volume (hello dorm room), I’ve had to consolidate some of my basic ingredients; so now instead of fresh ginger, soy sauce, and rice vinegar, I have a store-bought Teriyaki sauce. But who says I can’t make it work? Both sauces taste wonderful, and I can hardly tell a difference.
While your rice is cooking (I use brown rice that takes 25 minutes), simply sauté the snap peas (or broccoli, etc.) with a little salt and pepper, garlic, and lemon. When the veggies are tender-crisp, transfer to your bowl, then add the chopped chicken to the same skillet. When cooked through, pour in the sauce and let it magically thicken all over your juicy chicken.
Chicken, veggie, and sauce all in one pan!
- 1/2 cup uncooked brown rice
- 1/2 cup chicken broth
- 1/2 cup water
- 1 tsp oil
- 5 oz sugar snap peas*
- pinch salt and pepper
- 1/4 tsp minced garlic
- 1/2 tsp lemon juice
- 10 oz raw boneless skinless chicken breast**
- chopped green onion or chives
- 1/2 tsp minced garlic
- 1/4 tsp minced fresh ginger
- 1 Tbsp soy sauce
- 1 Tbsp rice-wine vinegar
- 2 Tbsp orange juice
- 1 tsp cornstarch
- 1/2 Tbsp honey
- In a medium saucepan, boil broth and water. Add rice, cover, reduce heat, and simmer 25 minutes. (Or follow package directions.)
- Heat 1/2 tsp of the oil in a medium skillet over medium heat, and add snap peas. After 2-3 minutes of cooking, add 1/4 tsp minced garlic. Continue cooking until crisp-tender, adding a splash of water or broth as necessary to prevent sticking. When done, stir in lemon juice and salt/pepper to taste. Divide between bowls.
- Meanwhile, chop the raw chicken (I use tenderloin strips) into bite-sized pieces. Mix the sauce ingredients in a small bowl until smooth.
- Heat remaining 1/2 tsp oil in a medium skillet over medium heat; swirl to coat (You may need more oil if not using non-stick). Add chicken and sauté several minutes, stirring occasionally, until browned on all sides and just cooked through. Reduce heat to low.
- Over very low heat, pour sauce over chicken. Simmer 1-2 minutes, or until the sauce has thickened, and stir gently.
- Divide rice between two shallow bowls. Top with chicken, sauce, and green onion/chives; serve snap peas on the side.
- *You can substitute broccoli or another vegetable.
- **Shrimp, pork, or scallops would also work well.
- ***If using powdered ginger, only use 1/12 - 1/8 tsp. If you don't have rice-wine vinegar, white cooking wine also works. And for another sauce option: 1/2 tsp minced garlic, 4 tsp Teriyaki sauce, 2 Tbsp orange juice, 1 tsp cornstarch or flour, 1 tsp honey