Okay, Let’s Talk Chicken and Veggies!
Right, confession time. This chicken and vegetable dish basically saved me during those first few crazy months with a newborn. You know, when finding time to shower felt like a win, let alone cooking a proper meal? Yeah, *that* time. This recipe became my lifeline – it’s quick, uses whatever sad-looking veggies are lurking in the fridge (we’ve all been there), and actually tastes amazing. Honestly, sometimes I think I just chuck stuff in a pan and hope for the best, but this one seems to work out pretty much every time. It’s nothing fancy, just good, honest grub.
Why You’ll Probably Make This All The Time Too
I whip this up constantly because:
- It’s FAST. Like, genuinely under 30 minutes form fridge to plate if you hustle.
- Uses up random veg! Got half a bell pepper? A lonely courgette? Chuck ’em in! Seriously reduces food waste, which makes me feel slightly virtuous (ha!).
- My kids actually eat it! Okay, sometimes I have to cut the broccoli *really* small, but they generally clear their plates, which is a miracle in my house.
- It’s super adaptable. Don’t like chicken? Try prawns or tofu. Out of soy sauce? Experiment a bit! (Though, maybe don’t replace soy sauce with ketchup… tried that once in desperation. Don’t recommend.)
Plus, it’s basically a one-pan deal, and who doesn’t love less washing up? Makes me feel well chuffed when dinner’s done and the sink isn’t overflowing.
What You’ll Need (Give or Take)
- Chicken: About 2 chicken breasts (roughly 400-500g?), cut into bite-sized pieces. Chicken thighs work great too, maybe even better flavour! Sometimes I use leftover roast chicken if I have it.
- Veggies: This is where you go wild! Aim for maybe 4-5 cups chopped? Good options include:
- Broccoli florets (fresh or frozen, honestly)
- Bell peppers (any colour!)
- Onions (red or white, sliced)
- Carrots (sliced thinly, or use those pre-cut batons if you’re feeling lazy like me)
- Mushrooms (sliced)
- Courgette (zucchini for my US friends!), chopped
- Baby corn, sugar snap peas… whatever bits and bobs you have!
- For the ‘Sauce’ (it’s basic, don’t judge):
- 3-4 tablespoons Soy Sauce (My mum swore by Kikkoman, but any decent one is fine. Kikkoman is pretty classic though). Reduced sodium is good if you’re watching salt.
- 1 tablespoon Sesame Oil (This adds SO much flavour, don’t skip it if you can help it!)
- 1 teaspoon Ginger (Freshly grated is amazing, but I usually use the lazy stuff form a jar. Shh.)
- 1-2 cloves Garlic (Crushed or finely chopped. Again, jar stuff is fine in a pinch.)
- Optional: Pinch of red pepper flakes if you like a tiny kick.
- Optional: 1 teaspoon Cornflour (cornstarch) mixed with 2 teaspoons water – helps thicken the sauce slightly if you like it less watery.
- Oil for cooking: About 1-2 tablespoons – vegetable, sunflower, rapeseed, whatever you’ve got.
Right, Let’s Get Cooking!
- Prep crew assemble! Chop your chicken, chop your veggies. Try and get them roughly similar sizes so they cook evenly-ish. If you’re using tougher veg like carrots, slice ’em thinner. Oh, and mix your little sauce ingredients together in a small bowl or jug. Easy peasy.
- Get that pan HOT! Seriously, medium-high heat. Add your cooking oil. Let it get shimmering hot – this is key for getting a nice sear on the chicken instead of just boiling it (I learned that the hard way, believe me).
- Chicken time! Add the chicken pieces to the hot pan. Don’t overcrowd it! Cook in batches if needed. Let them sizzle away for a few minutes until they’re mostly cooked through and getting a bit golden brown. Don’t worry if they’re not 100% cooked, they’ll finish with the veg. Scoop the chicken out onto a plate for a minute. This is usually where I sneak a taste… you know, for quality control.
- Veggie party! Add a splash more oil if the pan looks dry. Tip in your harder veggies first (like carrots, onions, broccoli). Stir fry ’em for 3-4 minutes until they start to soften just a tad. Keep things moving! I sometimes whack on some music around now, helps with the stirring rhythm. Currently obsessed with 80s playlists while cooking, don’t ask why.
- Softer veg joins in! Now add the quicker-cooking veg (peppers, mushrooms, courgette, sugar snaps etc.) along with the garlic and ginger (if using fresh/jarred, not powder in the sauce). Stir fry for another 2-3 minutes. It should smell amazing by now! Don’t worry if it looks like a chaotic mess, that’s part of its charm.
- Bring it all together! Add the chicken back into the pan. Pour over your sauce mixture (give it a quick stir first, especially if you added cornflour). Toss everything together really well, making sure everything gets coated in that lovely sauce.
- Final simmer! Let it bubble away for another minute or two, just until the sauce thickens slightly (if you used cornflour) and the chicken is definitely cooked through. Everything should be glossy and delicious looking. Actually, on second thought, maybe just 1 minute is enough if you like your veggies crispier.
My Little Notes & Discoveries
- Don’t overcook the veg! Unless you like mushy veg (no judgement!), aim for tender-crisp. It’s much nicer.
- Pan size matters… sort of. A big wok or skillet is best so you don’t crowd things. But if you only have a smaller pan, just cook the chicken/veg in batches. It’s a bit more faff but stops everything steaming instead of frying.
- Taste and adjust! Sauce not quite right? Add a splash more soy, a drop more sesame oil, maybe even a tiny squeeze of honey or maple syrup if you like it sweeter. Cooking should be about tasting!
- I find adding the garlic and ginger later with the softer veg stops it form burning, which can make the whole dish taste bitter.
Fun Variations I’ve Tried (and One Flop)
- Spicy Kick: Add some chopped fresh chilli with the garlic/ginger, or a good squirt of Sriracha into the sauce.
- Nutty Crunch: Sprinkle over some toasted cashews or peanuts just before serving.
- Different Sauce Vibes: Sometimes I’ll swap the soy sauce mix for a pre-made Teriyaki or a Black Bean sauce when I’m *really* short on time. Works a treat.
- The Flop: Okay, so I once tried adding peanut butter to the sauce thinking it would be like a satay. It… wasn’t. It just went clumpy and weird. Maybe I did it wrong, but I haven’t been brave enough to try again! Stick to the basics maybe? Or find a proper satay recipe like this one from RecipeTin Eats.
What You Need Tool-Wise
Nothing fancy needed really. A decent knife for chopping (honestly, makes life so much easier), a chopping board, and a big frying pan or wok. If you don’t have a wok, no worries, any large-ish frying pan will do the job just fine, you might just need to stir a bit more vigorously.
Storing the Leftovers (If Any!)
Pop any leftovers in an airtight container in the fridge. It keeps well for 2-3 days. It reheats pretty well in the microwave, or you can give it a quick toss in a hot pan. Though honestly, in my house it never lasts more than a day! I actually think this tastes even better the next day sometimes, the flavours get a chance to mingle properly.
How We Like to Eat It
Usually, we just serve this piled onto some fluffy basmati rice. Noodles work great too! Sometimes, if I’m feeling extra lazy, we just eat it straight out of bowls with a fork. My partner likes it with a sprinkle of sesame seeds on top.
Pro Tips (Learned the Hard Way!)
- Prep Everything First! Seriously, this cooks fast. Have your chicken chopped, veg ready, and sauce mixed *before* you turn the heat on. I once tried chopping as I went and nearly burnt the first lot of chicken while faffing with a stubborn carrot. Never again!
- Hot Pan is Non-Negotiable: I mentioned it before, but it’s worth repeating. If the pan isn’t properly hot when the chicken goes in, it’ll just sort of… stew. And get pale and rubbery. Let it get hot!
- Don’t Drown it in Sauce: Start with the amount in the recipe. You can always add a tiny bit more soy sauce or water at the end if it looks dry, but you can’t easily take sauce away!
Quick FAQs (Things People Ask Me)
Can I use frozen vegetables?
Totally! Just chuck ’em in maybe a minute or two earlier than fresh, straight from frozen. They might release a bit more water, so you might want that cornflour slurry to thicken the sauce at the end.
Is this chicken and vegetable dish spicy?
Nope, not as written. It’s savoury and flavourful. If you want heat, add those red pepper flakes or fresh chilli!
How long does it *really* take on a chaotic Tuesday night?
Okay, okay – if you’re quick with the chopping, genuinely under 30 mins. If you’re slow like me, or get distracted by the kids/dog/random YouTube video (guilty!), maybe budget 40 mins to be safe. Still pretty speedy!
My chicken always seems dry, help!
Could be a few things – cooking it too long, pan not hot enough, or maybe using super lean breast meat. Try chicken thighs (more forgiving!), make sure the pan is sizzling hot, and only cook the chicken until *just* done.
Hope you give this super simple chicken and vegetable dish a try! Let me know how it goes!
simo
Med