Rice and Crunchy Baked Chicken with Vegetables, Guest Post by Sandra of Sandra’s Easy Cooking
Today I have a very special guest post by Sandra of Sandra’s Easy Cooking. Sandra was one of the first food bloggers that I came across shortly after joining Foodbuzz a year ago. Ever since, I have been enjoying Sandra’s recipes, stories and photographs. Sandra is one of the nicest foodies that I have come across and I’m so glad I met her. Please check out her blog and see the healthy meals that she creates. She’s a woman with my own heart! We eat to live and take great care in what we put into our bodies! A few of my favourites from Sandra are: Caribbean Chicken Curry With Rice, Dinner Frittata, and Thai Green Chicken Curry, as well as Banana and Apple Nut Muffins! Guys, if you don’t know of Sandra, please go to her blog and get to know her!
Sandra, thank you for taking time from your busy schedule in order to contribute to The Lovely Pantry! I understand the limited time we mothers have when we have little ones, so please know how much I appreciate you!
Enjoy today’s post by Sandra: Rice & Crunchy Chicken with Vegetables.
***
My name is Sandra from Sandra’s Easy Cooking. I am honored and grateful that Lyn asked me to guest post here on her beautiful blog while she is on vacation. I enjoy spending time here looking at her amazing pictures as my mouth is watering every time I visit.
I have great meal for you all today. It is nutritious and delicious like my eldest son would say.
My blog is full of balanced meals and I try to keep it that way in hope that my readers can have and find an idea what to make for their next meal. I tend to try always something new and experiment with other cuisines so this particular recipe have a lot of Asian influences. Since I am cooking at least twice a week Asian based meals, I wanted to share this recipe with Lyn’s readers too.
Now let me show you how I made this delicious and pretty easy dish.
Rice and Crunchy Chicken with Vegetables. Photography by Sandra of Sandra’s Easy Cooking
- 1 tsp. Oil
- 1 head of Broccoli, cut the florets
- 1 head of Gai Choy {bok choy or savoy cabbage if neither is available}
- 1 red Bell Pepper
- 2 large Carrots
- 2 Garlic cloves
- 1 tbs. Soy Sauce
- Pinch of Salt
- Marinate:
- 1 tbs. Soy Sauce
- 1 tbs. Honey
- 2 Garlic cloves
- ¼ tbs sea salt
- ¼ cup Chicken or Vegetable Stock
- Sprinkle of Crushed Red pepper
- For chicken you will need:
- 4 Chicken fillets
- 2 eggs, beat
- 1 cup of flour
- 2 cups of Bread Crumbs
- Pinch of Salt and Pepper
- Rice:
- 3 cups of short grain Rice
- 4 cups of water
- Pinch of salt
- Chicken
- Mix the ingredients for the marinate and add chicken fillets; it can marinate for few hours or over night in a bag or airtight container {refrigerate}. Mix the eggs, and in other 2 bowls add in each all-purpose flour and Bread crumbs. Season the bread crumbs with pinch of salt and pepper. Preheat the oven on 400 degrees Fahrenheit. Dip the chicken starting first with flour, than egg, flour, egg and finally bread crumbs. Chicken fill be completely coded. On a baking sheet line parchment paper and place the chicken on it. Bake for 20-25 minutes; if the fillets are thicker allow it to bake for up to 35 minutes.
- Rice:
- Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear; drain. Place the rice in the pot and double the amount of water. Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone. Stop the heat and let it steam for about 15 minutes before opening the lid. Fluff the rice with rice spatula
- Vegetables:
- Boil the salted water and drop the gai choy. Let it cook for 2 minutes in a boiling water; drain and set aside.
- Put a Wok or large skillet and heat over medium high temperature, add oil and vegetables. Stir fry for few minutes and sprinkle with crushed red peppers and pinch of sea salt. Pour Chicken or Vegetables stock to enhance the flavor; Continue to stir fry until the vegetables are tender yet crisp {2-3 minutes}. In a last few seconds add splash of Soy sauce, stir and serve.
Vegetables. Photography by Sandra of Sandra’s Easy Cooking
Rice and Crunchy Chicken with Vegetables. Photography by Sandra of Sandra’s Easy Cooking
Rice and Vegetables. Photography by Sandra of Sandra’s Easy Cooking
I made two versions, one for meat lovers and the other for vegetarians. So use your imagination and add your twist on this dish.
Serve it HOT and Enjoy!
Thank you Lyn for inviting me today to be your guest, and thank you all for reading!
Related Posts
Tags
Share This
Aww thank you Lyn for your kind words! I am really happy that you invited me to feature on your blog today. I hope you are enjoying your vacation..
So colorful! What a fabulous dish. I could eat it right now.
This dish looks great, with all those flavors, with or without meat I will for sure have it. What I like the most is that the vegetables still look fresh and holding on to their color 🙂
This looks mouthwateringly delicious, and so visually appealing with all the color.
It’s a pleasure to meet you Lynn and thank you for inviting Sandra here. Sandra your meals and the presentation of them is always amazing. This is a wonderful post.
Sandra’s blog is absolutely phenomenal! her crunch chicken dish looks amazing! so colorful and inviting! Great guest post!
Hi Lyn & Sandra! The Crunchy Chicken reminds me a lot of Chicken Katsu Don! Love that it’s baked and not fried. Another great way to indulge without the guilt. Have a wonderful week ahead ladies! Huggsss
Hello Lyn! I hope you are enjoying your vacation! I had been especially thinking of you while watching Olympics. 😉
Sandra always makes delicious family meal that we all love to come home to. This is another great recipe!
This looks crunchy and so delicious! I would have extra helpings of everything!
Great guest post! And what a gorgeous dish! I love making Asian dishes so I’ll be sure to add this to my “to-make” list!
Lyn- Good choice for a guest. Love Sandra. Hope you are well. xx
Sandra- This is amazing. I need to start eating healthier so this is right up my alley right now. Looks fabulous.
Hi girls!
Its nice to see sandra here today Lyn. =)
Sandra love the veggies u used here in your recipe. I wish I could get that Gai choy here. Who knows it might just be growing somewhere in my near wild and it might have another name, and nobody knows it eatable (has all happened before).
Thanks for sharing this delicious sounding and looking recipe!