Simple and quick, this Quick Chick recipe is something you can rustle up in no time at all to feed a hungry crowd! I’m a big fan of one pot recipes. At the weekend I like to spend a few hours in the kitchen cooking and creating, but during the week I just don’t have the time. So being able to pop everything into one pan and leave it to cook away on its own, while I get on with other things is a huge bonus!
In this recipe, I get a lot of the flavor from browning the chicken first, then adding onions, mushrooms, and celery to boost the taste. Instead of salt, I add soy sauce which does two jobs: it provides the seasoning and also a deep background flavor to the sauce.
To make Quick Chick, you will need the following ingredients:
Place a skillet over a medium-high heat and heat the oil. Add the chicken and fry until browned all over.
Add the vegetables, mushrooms and soy sauce and stir together.
Place a lid over the skillet and bring to the boil, before lowering the heat and simmering for 10-15 minutes, until the vegetables are tender and the chicken is fully cooked.
Serve my Quick Chick alongside a pile of steaming rice, or a generous portion of buttery green vegetables. If you give this a go, I’d love to see how it turns out, so don’t forget to tag #cookmerecipes!
