I usually put photos of the steps involved when making my dishes, but this one’s too easy, so I opted out the step-photos and put in some of the final-dish pics instead Just to get your taste buds moving…
This recipe follows it’s former: captivating pan-bbq chicken, I did a few changes, just for a change, not because the original recipe isn’t yummy anymore. This one is an even simpler version which will result in a gorgeous:
recipe for 2:
1 medium-large chicken breast
1 cup frozen thai-style mixed vegetables
2 tbs each: tomato sauce, barbecue sauce
salt, ground pepper, baharat, paprika
drizzle of oil for the pan
Cut the chicken breast into strips by cutting along it’s length.
Place in a bowl with 1 tbs tomato sauce, 1 tbs barbecue sauce. Add salt, pepper, and spices to the chicken.
Mix well so that all the strips are evenly coated. Leave aside.
Drizzle a bit of oil in a large non-stick pan.
The pan should be on medium-high heat for all the cooking.
Add the vegetables with 1 tbs of tomato sauce, and 1 tbs of bbq sauce.
Add a dash of salt, pepper and spices.
Leave to cook, in their own water (from defrosting), stirring them occasionally.
When tender, remove from the pan.
Add another drizzle of oil to the pan.
Place all the strips beside each other to cook.
When the bottom side whitens (cooks), flip so the upper side can cook. This process does not need more than 5 minutes per side.
Just a note: If you overcook the chicken, it will become tough and chewy. Under-cooking it will have the same chewy texture, and will cause you a very nasty stomach ache.
Dish up when the chicken is ready.