Tuesday, March 5, 2024

Words & Brush Recipe Corner: One-Pan Chicken and Veggies


One-Pan Chicken and Veggies

                                                        Chicken and veggies (credit: Courtesy)

Yields 4 servings.


  • 1 kg. boneless chicken, either chicken thighs or raw sliced chicken breast
  • ½ cup flour (or gluten-free substitute)
  • 1 tsp. garlic powder 
  • 1 Tbsp. cornstarch 
  • 1 tsp. ground black pepper
  • 1 onion, diced
  • 400 gr. frozen broccoli
  • 2 peppers, sliced (be colorful)
  • 3 Tbsp. olive oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced ginger


    Preheat the oven to 180C (350F).

    In a large baking pan or Pyrex dish, lay down the onions, then the broccoli and the peppers in the pan. Sprinkle on salt and pepper to taste, and set aside. 

    Put the chicken in a bag or bowl with the garlic powder, ground pepper, flour, and cornstarch. Shake the bag or mix inside the bowl until the chicken is lightly coated. Place the chicken in a single layer on top of the vegetables in the pan.

    In a cup, mix together the olive oil, soy sauce, ginger, and garlic, and pour it over the chicken and vegetables.

    Cover the pan and let cook for 1 hour. Then uncover and turn up the heat to 190C (375F) and let cook for another 10 min.

    Serve over rice, and enjoy every bite.


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