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Chicken with Mixed Vegetables

by | Apr 29, 2020 | chicken |

Chicken with Mixed Vegetables

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, lunch, Main Dish
Cuisine American, asian
Servings 4 servings

Ingredients
  

  • 1lb/450g chicken breast boneless, skinless cut into chunks
  • 1/2 tsp Coarse Salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 tbsp All Purpose Flour
  • 1 large Yellow Onion sliced
  • 2 cloves garlic thinly sliced
  • 6oz/170g frozen peas and carrots
  • 1 tbsp rice vinegar
  • 1 tbsp Sriracha
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 3 tbsp chicken stock or water
  • 5 tbsp Vegetable Oil or enough to coat bottom of pan

Instructions
 

  • Mix chicken breast with salt, garlic powder and onion powder. Toss with flour.
  • Heat up a pan and add oil. When oil is hot, add chicken pieces (shake off any flour from pieces before putting in oil). Cook about 2 minutes and turn over to cook 2 minutes on the other side. They should be golden brown but don't have to be cooked completely. Remove chicken with slotted spoon and set aside on a plate.
  • To now empty pan (should have a little oil in it), add onion and garlic. Add oil if you need to. Sauté until soft. Add frozen vegetables and 2 tbsp soy sauce. Stir, cover and cook for 4 minutes or until vegetables are just tender. Heat should be medium to low so nothing sticks to bottom of pan. Add a little water or chicken stock, if it starts to stick.
  • In a bowl, mix vinegar, sriracha, hoisin, chicken stock and 1 tbsp soy sauce. Remove cover and add sauce. Add chicken along with any accumulated juices on the plate. Stir, cover and cook for 2 minutes or until chicken is completely cooked. Taste and add more sriracha or soy sauce if you like. Serve on top of hot, white rice.
  • If you like more sauce, add more chicken stock or water to sauces before pouring on vegetables.

Notes

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