Quick Chicken And Veggie Saute Food

QUICK 15 MINUTE STIR-FRY CHICKEN AND VEGGIES

Steps:

• Heat 2 tablespoons oil in large skillet to medium, high heat. Add the chicken, veggies, garlic, and spices. Cook for 8-10 minutes, stirring occasionally until the veggies are soft and tender and the chicken is golden and cooked through.
• Serve with rice, pasta, toasted bread or eat as is for a low-carb meal!

EASY CHICKEN STIR FRY

Steps:

• In a small bowl, combine all the ingredients for the sauce. Set aside.
• Warm one tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat.
• Add chicken and season with salt and pepper. Sauté for 5-6 minutes or until cooked through. Transfer to a plate and keep warm.
• Reduce heat to medium and add remaining tablespoon of oil to the skillet.
• Add broccoli, bell pepper, and onion; sauté, stirring occasionally, until slightly charred and crisp tender, about 3-4 minutes.
• Return cooked chicken back to the skillet; toss to combine.
• Give the stir-fry sauce a stir, pour over chicken and vegetables and combine. Bring to a boil to thicken.
• Remove from heat and stir in the scallions.
• Serve over hot cooked rice.

QUICK CHICKEN AND VEGGIE SAUTE

Steps:

• In lg skillet, melt butter; add chicken.
• Cook 6 minutes on each side.
• Remove from skillet.
• To skillet, add wine, garlic, cook 1 minute.
• Add soup, vegetables, thyme and pepper.
• Bring to a boil.
• Add chicken, cover and cook 5 minutes.
• Serve over hot linguine, or pasta of your choice.

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
• Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
• Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
• Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
• To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

CHICKEN VEGGIE SAUTE

Steps:

• In a large skillet, cook chicken in oil for 10 minutes or until juices run clear.
• Remove and keep warm.
• In the drippings, saute carrots for 2 minutes. Add broccoli; saute for 2 minutes. Add mushrooms; saute for 1 minute or until vegetables are crisp-tender.
• Combine the soup, milk, mustard and pepper. Stir into skillet.
• Bring just to a boil.
• Return chicken to pan. Reduce heat; cover and simmer for 10 minutes or until heated through.
• Serve over noodles.
• Yield: 4 servings.

SAUTEED CHICKEN AND VEGETABLES

Steps:

• Cut yellow, red and green peppers into thin strips.
• Snap ends off green beans and keep long unless they are really long then snap in two.
• Finely dice red onion.
• Dice fresh tomato.
• Using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
• In a separate shallow dish beat the two eggs.
• Dredge the chicken breast through the egg then through the flour.
• Add 3 Tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
• Lightly brown chicken over medium heat until light brown then set aside.
• Melt remaining margarine and olive oil.
• Add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
• Add 2 cups of water and the Knorr Homestyle Chicken Stock.
• Bring to a boil
• Turn burner to medium low and add chicken back to skillet and cover with lid.
• Simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
• Prepare basmati rice using package directions.
• Serve chicken and vegetables and "gravy" over rice.

LOW-FAT CHICKEN AND VEGGIE SAUTE

Steps:

• In skillet, add 1/4 cup chicken broth.
• Add chicken and garlic, season with some salt and black pepper.
• Over medium heat, cook until chicken is no longer pink, about 3-4 minutes, stirring occasionally.
• Add remaining broth, tomatoes, mushrooms, green onion, and seasonings.
• Cook for about 2-3 minutes until veggies are soft.
• Add spinach and cook for 1-2 more minutes, stirring often.
• Serve over hot, cooked rice or eat alone (great for lo-carbers!).

SAUCY CHICKEN & VEGETABLES

Steps:

• Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
• Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
• Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.