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!
read moreRelated Posts
Tags
Share This
Find me on Social Media