Chicken and Mushroom Skillet Recipe

If you’re hungry, chicken thighs are a great answer to the age-old question, “What’s for dinner?”  You can get this chicken and mushroom skillet recipe from walk in the door from work to ready to eat in about half an hour.

And, it only requires one pot! Less clean up is a good thing, in my book.  You don’t have to marinate the chicken, or leave it overnight, or fuss with it.  Pan fry the chicken, slice the mushrooms, onions, and garlic, and let it simmer.

There’s no separate gravy to prepare either.  It creates its own sauce right in the pan.

The funny thing is, I “invented” (or thought I’d invented) this recipe one night from ingredients I had lying around.  It turns out that it’s nearly identical to a recipe in one of Jacques Pépin’s cookbooks.  I don’t pretend to be his equal, but if you’re going to “borrow” an idea from someone, start at the top!

Although, I will say that his recipe requires two pots and mine only needs one.  Yes, I do count the washing up necessary to make something (it makes a difference when you don’t have a dishwasher).

Serve the chicken with rice or crusty bread to sop up the sauce. The vegetables in the photo were just some frozen mixed vegetables that I microwaved with salt and lemon pepper.




Chicken and Mushroom Skillet Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: entree

Cuisine: French

one

Chicken and Mushroom Skillet Recipe

A quick one pot chicken dish with mushrooms, onions, and garlic.

Ingredients

  • 1 chicken thigh, bone-in
  • salt and pepper
  • 1-2 T olive oil
  • 2 tsp flour
  • 1/3 C chopped onion
  • 1 clove minced garlic
  • 2-3 sliced mushrooms (about 1/3 cup)
  • 1/4 C chicken broth (plus one or 2 T if needed)
  • pinch dried thyme

Instructions

  1. Season the chicken with salt and pepper.
  2. Heat the oil in a small skillet on medium heat.
  3. Put the chicken in the pan and cook five minutes. Turn the chicken over and cook another five minutes.
  4. Add the onions, garlic, and mushrooms. Sprinkle everything with the flour and stir to distribute it evenly.
  5. Pour the chicken broth into the pan and sprinkle the thyme over the chicken and vegetables.
  6. Cover the pot and cook for 15-20 minutes.
  7. Remove the chicken and set it on a plate. Stir the remaining vegetables and scrape up the brown bits at the bottom. If it's too dry, add another tablespoon or two of chicken broth. This should deglaze the pan and create a sauce. Cook for another few minutes until the sauce thickens.
  8. Pour the mushroom sauce over the chicken.

Chicken and Mushroom Skillet Recipe Substitutions and Variations

  • stir a splash of dry white wine into the sauce (or use the wine instead of the chicken broth)
  • add 1/3 cup of frozen broccoli to the mushroom mixture
  • cut up the chicken and serve it over noodles
  • add some sliced bell peppers

More Chicken and Mushroom Recipes

Crispy Lemon Chicken Thigh Recipe for One

Quick Chicken Mango Stir Fry Recipe

Chicken Thigh Recipe with Peaches and Ginger

Single Serving Chicken Recipe with Tarragon and Mushrooms




Chicken Chili Verde Recipe

Two of my friends have been raving about this chicken chili verde recipe for years.  I finally decided to try it myself, and they were right.

Ideally, this should be made with Hatch chiles.  Unfortunately, while New York is a wonderland of food, fresh Hatch chiles are a bit scarce.  So, I had to make do with the canned variety.  If you can get them fresh, by all means use them! Instead of regular canned tomatoes, I used tomatoes mixed with green chiles.

There are no beans, just chicken, peppers, a few spices, and chicken broth. It’s not too spicy, and easy to put together. The hardest part is waiting for it to simmer!




Chicken Chile Verde Recipe

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Category: entree

Cuisine: Mexican

one serving

Chicken Chile Verde Recipe

Chicken chili verde with cumin and oregano.

Ingredients

  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 large chicken thigh, cut up into pieces
  • 1 tsp flour
  • generous pinch cumin
  • 1/4 tsp dried oregano
  • 1 can green chiles (4 oz can)
  • 1 can tomatoes with green chiles (10 oz can)
  • 1 C water
  • 2 T chicken broth
  • 1/2 small fresh jalapeño pepper
  • pinch freshly ground black pepper
  • 1/4 tsp salt

Instructions

  1. Heat the olive oil in a medium size saucepan.
  2. Add the onions and saute for two or three minutes. Add the garlic and cook another minute.
  3. Put the chicken in the pan and cook until it browns (about 3-5 minutes).
  4. Add the flour, and stir to coat the chicken.
  5. Add the cumin and oregano and stir.
  6. Add the can of chile, the can of tomatoes with green chiles, the water, the chicken broth, and the jalapeño pepper.
  7. Season with salt and black pepper.
  8. Turn the heat to low and simmer for an hour.

Notes

This is one generous dinner serving or enough for dinner one night and lunch later.

Substitutions and Variations for Chicken Chili Verde Recipe

  • Line a bowl with tortilla chips, add the chili and top with shredded cheese
  • Use pork and/or beef instead of chicken
  • Add a potato (peeled and cut into chunks) to the chili
  • Try some fresh or frozen corn kernels
  • Go for the Hatch chiles if you can get them (remove the stems and boil them for ten minutes first)

Tools and Ingredients for Chicken Chili Verde


Ro-tel Diced Tomatoes & Green Chilies – 10 oz

This can is just the right size for this recipe. No leftovers! It’s not too spicy (I think it comes in hotter versions too) and adds a lot of flavor.  You can also use it to make cheese dip.


Old El Paso Chopped Chiles 4.5 oz Can

Amazon only sells this single can to Prime members (or if you have access to their fresh service), but if you do, then go for it. They’ve got the Hatch chiles too, but you have to buy an awful lot of them at once!

More Chicken and Chili Recipes

Chili Citrus Chicken Thigh Recipe for One

Egg Chili Cheese Burrito Recipe

Small Batch Spicy Stovetop Chili Recipe

Chili Garlic Chicken Thigh Recipe for One

 




Stir Fry Chicken with Peanut Sauce

Why go out for chicken stir fry when you can make it easily at home?  This Thai-inspired stir fry chicken with peanut sauce recipe is ready in about 15 or 20 minutes. You get chicken, crisp-fried veggies, and a creamy peanut sauce over it all. 

It’s just enough for one person. I made it with rice stick noodles, but you can use plain rice or brown rice if you prefer.  I first tried a completely different recipe, from a usually reliable source, but I found it just lacked flavor. 

This one has peanuts (naturally), honey, hoisin sauce, and a generous squirt of lime.  The lime brightens up the flavor, and the honey adds a hint of sweetness.

I used freshly ground peanut butter (the sort of peanut butter they sell at health food stores), but the kind in the jar is fine too.  If you use the freshly-ground peanut butter you may need to add more oil. That will make it easier to mix the ingredients together. It should spread easily and you should be able to toss it over the cooked chicken and the vegetables.




Use whatever vegetables you have on hand, such as:  bell pepper, mushrooms, broccoli, cauliflower, sugar snap peas, or onions.  You can mix and match to suit your own taste.  Whatever you use, you’ll need about 1 1/2  cups.

If you’re making regular rice, start that first.  The rice stick noodles cook like pasta, just faster.  Bring the water to a boil and then cook the noodles about three minutes.

For the rest of the recipe, make the sauce first.  Then cook the chicken.  Once the chicken is done, set that aside and cook the vegetables.  Put the chicken back in the pan, and then add the sauce. Don’t let the sauce cook too much, just enough to heat everything up.

You can speed up the process by using mixed frozen veggies (not the bell peppers though, they tend to get soggy). That way, you save time cooking and chopping.

There is one “problem” though with this recipe. The kitchen still smells so good after you finish dinner that you want to eat it again.

Chicken Peanut Sauce Stir Fry Recipe (Single Serving)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: entree

Cuisine: Thai

one serving

Chicken Peanut Sauce Stir Fry Recipe (Single Serving)

An easy Thai-inspired recipe for chicken with peanut sauce.

Ingredients

  • Sauce
  • 2 T peanut butter
  • (1 tsp canola oil, if necessary)
  • 1 T plus 1 1/2 tsp (or four and a half teaspoons, if that's easier) soy sauce
  • 1/2 tsp hoisin sauce
  • 1 1/2 tsp honey
  • 1 1/2 tsp lime juice
  • 1/2 tsp ground ginger
  • Chicken
  • 1 chicken thigh
  • 1 T canola oil
  • salt and pepper (easy on the salt, the soy sauce is salty)
  • Veggies
  • 1 1/2 C vegetables, cut up (such as broccoli, bell pepper, snap peas, mushrooms, or cauliflower)

Instructions

  1. Mix the sauce ingredients together in a small bowl. If you use natural, grainy peanut butter, add some extra canola oil to make it easier to spread and mix together.
  2. Heat the oil in a small frying pan.
  3. Cut up the chicken into strips (you can use a boneless thigh or cut the meat off the bone)*
  4. Cook the chicken for a couple of minutes and then set it aside.
  5. Add the veggies and cook for 3-5 minutes. I like to put the broccoli and cauliflower in first, then save the peppers for last (so they retain some crunch).
  6. Put the chicken back in the pan.
  7. Add the sauce and mix everything together until the chicken and vegetables are thoroughly coated.
  8. Cook until the chicken is reheated.
  9. Serve with rice or rice noodles.

Notes

I tend to use bone-in thighs, cut the meat off the bone, and let the bone cook for a while after the chicken is done. Then I save it for homemade broth.

Substitutions and Variations for Stir Fry Chicken with Peanut Sauce

  • Add some slivers of garlic and fresh ginger to the chicken when you cook it.
  • Make it spicier with sriracha or cayenne flakes.
  • Let the chicken cool, toss fresh, raw veggies in a bowl (use double the amount),  and eat it cold as a salad.
  • Skip the chicken, and just make it with the sauce, veggies, and rice stick noodles

More Chicken Recipes for One

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Chili Citrus Chicken Thigh Recipe for One

Indian Royal Chicken Cooked in Yogurt

Single Serving Asian Chicken Salad with Cabbage Recipe

 




 

Indian Royal Chicken Cooked in Yogurt

The beauty of this Indian royal chicken cooked in yogurt recipe is that it’s delicious and can be made fairly quickly.  You can just serve it with naan or make some rice to help soak up the sauce.  I have adapted this from Madhur Joffrey’s recipe.  Her recipe is for four people, my version is dinner for one person.

I made a few other minor changes as well.  The original recipe calls for both dried and fresh coriander.  I don’t generally have fresh coriander (and if I did, it would spoil), so I used a bit more dried instead. 

She also says to use cardamon pods.  I keep thinking about buying them, but then I remember they  break my “no hard to get ingredients” rule.  So, I leave them out.  One day, I will have to try it with the cardamon, though! If you can get them easily and want to use them, you’ll need two. Add them with the cloves and cinnamon. Make sure to remove all of the whole spices before serving. You don’t want to crunch down on a clove.

Finally, I used black raisins instead of golden raisins, because that’s what I had.

I had sliced almonds, but you can substitute slivered, or blanched if that’s easier.  You might even use whole ones, or throw them in the mini-chopper to chop them up.

There’s also a fun bit of chemistry here.  When you add the raisins to the hot pan, they plump up and revert back to grapes!




Royal Chicken Cooked in Yogurt

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: entree

Cuisine: Indian

one serving

Royal Chicken Cooked in Yogurt

Ingredients

  • 1/4 cup Greek yogurt
  • pinch salt
  • freshly ground black pepper to taste
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander, plus a generous pinch
  • pinch cayenne pepper
  • 1 chicken thigh
  • 2 T canola oil
  • 2 cloves
  • 1/4 inch stick cinnamon
  • 1 bay leaf
  • 1 1/2 tsp blanched, slivered almonds
  • 1 1/2 tsp raisins

Instructions

  1. Put the yogurt in a small bowl.  Add the salt, pepper, cumin, coriander, and cayenne.  Mix that all up until it’s smooth and set it aside while you prepare the chicken and the rest of the recipe.
  2. Season the chicken with salt and pepper
  3. Turn the heat on a burner to medium-high.  Add the oil to a large skillet and heat.  Once the oil is hot, add the cloves, cinnamon, (cardamon pods if using) and the bay leaf.  Stir that together.  Add the chicken thigh and brown it on both sides for about 2-3 minutes per side.
  4. Once it’s brown, remove the chicken and place it in a small bowl.
  5. Now add the almonds and raisins to the pan and stir them up.  Keep an eye on it because the almonds will turn brown quickly and the raisins will magically transform back into grapes. Once they do, add the chicken back to the pan along with the yogurt mixture.
  6. Stir that to combine everything.  Increase the heat and bring the chicken/yogurt mixture to a simmer (not quite boiling).  Stir when you add the chicken and yogurt and again after about 10 minutes. Cover, turn the the heat down to low and cook for another 10 minutes (twenty minutes total).
  7. Take the cover off, increase the heat slightly, and cook down the sauce until it thickens.  Remove the whole spices (cloves, cinnamon stick, cardamon pods if you used them, and bay leaf) and discard them before serving.

Substitutions and Variations for Indian Royal Chicken Cooked in Yogurt

  • try it with ghee (clarified butter) instead of oil, sliced onions, and ginger paste (full recipe here)
  • add potatoes, curry leaves, tamarind paste, and coconut milk (recipe here)
  • make it Hyderabadi style with tomatoes, cashews, red chilis, saffron and turmeric

More Chicken Recipes for One Person

Easy Chicken Curry Recipe

Chili Garlic Chicken Thigh Recipe for One

Crispy Lemon Chicken Thigh Recipe for One

Quick Chicken Mango Stir Fry Recipe

 




Chicken Caprese Salad Panini Sandwich

After all the soup, turkey, and holiday food, it’s time for something a bit simpler. Until, of course, the next holiday comes along.  The market had some beautiful Campari tomatoes on sale, right next to the fresh mozzarella.  I couldn’t resist.  So, I put that together with some basil, leftover roast chicken, and a fresh loaf of ciabatta bread. Voila! The chicken caprese panini sandwich.

This is more of a guide than a recipe.  There’s not a lot of measuring.

I started with leftover roast chicken, so I didn’t need to make the chicken.  If you already have cooked chicken, just pop it into the sandwich.  Some leftover rotisserie chicken would work nicely. All you have to do now is grill the bread, melt the cheese, and add the tomatoes and basil.

If not, see the substitutions and variations section below for ideas on how to cook the chicken,

The bread does tend to slurp up the olive oil, but really it’s worth it! The sandwich gets golden brown, and the cheese is gooey and melty. It’s your favorite childhood grilled cheese sandwich for grownups!

Do use the fresh mozzarella if you can get it. It’s far more flavorful (and I think it melts better) than the pre-packaged kind.



Chicken Caprese Salad Panini Sandwich

Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

Category: sandwich

Cuisine: Italian

one serving

Chicken Caprese Salad Panini Sandwich

Turn a caprese salad into a full lunch with some chicken and grilled bread.

Ingredients

  • 2 T olive oil
  • 2 slices ciabatta bread (or a small baguette, you want something crusty)
  • 1/4 C shredded cooked chicken
  • 1-2 slices fresh mozzarella
  • 1 Campari tomato (or half a small beefsteak tomato), sliced
  • 2-4 basil leaves

Instructions

  1. Heat the oil in a small frying pan
  2. Add the two slices of bread, side by side.
  3. Let the bread cook until it turns golden brown (about 3-5 minutes).
  4. Add the cooked chicken and the mozzarella cheese. Put the second slice of bread on top of the first one, to make a sandwich. If you like freshly cooked tomato, add it with the cheese. If not, slide it in after you remove the sandwich from the pan.
  5. Cover the pan and let the sandwich cook for 30 seconds or so until the cheese melts.
  6. Add the tomato (if you haven't already) and the basil.

Substitutions and Variations for Chicken Caprese Panini Sandwich

  • Saute some mushrooms (do that first) and add them to the sandwich at the end.
  • Start with fresh chicken breasts (season with salt/pepper/balsamic vinegar/olive oil) then gently cook in olive oil
  • Or, season the chicken with Italian seasoning, garlic powder, onion powder, salt and pepper.  Cook that in a bit of olive oil
  • Add some avocado
  • Get an extra serving of veggies and put in a few spinach leaves
  • Or, try cooking it in the broiler instead (less oil needed)

More Sandwich Recipes

Bacon Spinach Tomato Aioli Sandwich Recipe

Three Cheese Grilled Cheese Sandwich

Vegetarian Eggplant Sandwich for One Person

 




Crispy Lemon Chicken Thigh Recipe for One

I adapted this crispy lemon chicken thigh recipe from The Silver Palate Cookbook. It’s full of lemon flavor from lemon juice, lemon pepper, and lemon zest. The lemon is balanced by brown sugar for sweetness and a bit of paprika for a hint of bite.  You can eat it hot, or cold for lunch the next day. It’s also good for picnics while the weather is still good.

I cut the original recipe down to serve one (instead of six), but also made a few other small changes.  The cookbook recipe called for lemon extract. It’s an ingredient I’m never going to use up (unless I make lots of lemon chicken). So, I increased the lemon juice a bit.

I then swapped the plain black pepper for lemon pepper. Lemon pepper is a bit exotic, but I do use it for other things (try it on string beans or broccoli). This way, I kept the lemony flavor without having to buy a special ingredient only to use a spoonful or two (which annoys me).

You end up with a crispy crust, almost like fried chicken, except there’s very little oil, less mess, and you can bake it in the toaster oven.

Incidentally, the recipe on the facing page of the cookbook is for Chicken Monterey, made with orange juice.  I haven’t done it, but I bet orange juice and zest would work for this too.  You might try a bit of orange juice concentrate, or upping the zest to substitute for lemon pepper/extract. I’d also reduce the brown sugar, since orange is sweeter than lemon.




Crispy Lemon Chicken Thigh Recipe for One

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Category: entree

Cuisine: American

one serving

Crispy Lemon Chicken Thigh Recipe for One

Crispy lemon chicken thigh recipe with three kinds of lemon, plus brown sugar.

Ingredients

  • 1 chicken thigh
  • 2 T lemon juice
  • 1 heaping T flour
  • generous pinch of salt
  • 1/4 tsp paprika
  • 1/4 tsp lemon pepper
  • 2 T neutral oil (such as canola or sunflower)
  • 1/2 tsp fresh lemon zest
  • 1/2 tsp brown sugar
  • 2 tsp chicken stock
  • one slice lemon

Instructions

  1. Pour the lemon juice in a bowl and add the chicken. This is best if you let it sit in the fridge overnight (or do it in the morning). If not, let it sit for half an hour.
  2. Preheat the toaster oven to 350 degrees.
  3. Discard the lemon juice and dry off the chicken with a paper towel.
  4. Take a small plastic zippered bag and add the dry ingredients (flour, salt, paprika, and lemon pepper). Add the chicken to the bag, zip it shut, and shake thoroughly until the chicken is completely covered with the flour mixture.
  5. Heat the oil in a small skillet and fry the chicken (turning once with kitchen tongs) until it gets brown and crispy. This should take about 10 minutes.
  6. Remove the chicken from the skillet and place it on the toaster oven tray. Sprinkle it with the lemon zest and the brown sugar.
  7. Pour the chicken stock around the chicken (not over it). Put the lemon slice on top.
  8. Bake for 35 to 40 minutes.

Notes

I served this with a baked potato, so I put that in the oven first, while the chicken sat in the lemon juice.

More Chicken Thigh Recipes

Chicken with Olives and Tomatoes for One

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Chicken Thigh Recipe with Peaches and Ginger

 




Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

It’s too hot to do much cooking, but this Mixed Greens Egg Potato and Chicken Salad doesn’t require too much time standing over the stove. You only have to boil the egg and the potato.  You can use leftover chicken if you have it, or grab a rotisserie chicken from the market.

I call it (in my head) Fairway Market salad, because that’s where I got the idea.  It’s pretty flexible, but the constants (at least for me), are the chicken, spinach (and/or mixed greens), boiled potato, and hard boiled egg.

You can change it to suit your own tastes or whatever you have in the fridge.

Since it was too hot to roast a chicken, I got a rotisserie chicken and used that for my salad.  If you want it vegetarian, or don’t have a cooked chicken, you can leave it out.  On a cooler day, make an extra chicken thigh and season it with lemon, garlic, olive oil, salt and pepper. I adapted the salad dressing recipe from Ina Gartner.



Spinach Egg Potato and Chicken Salad with Mustard Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: salad

Cuisine: American

one serving

Spinach Egg Potato and Chicken Salad with Mustard Vinaigrette

A healthy, summery salad, full of veggies. This is flexible, so add different vegetables, nuts, bacon, or cheese to suit your taste (and what's in your fridge).

Ingredients

    Salad
  • One to two large handfuls mixed greens and/or spinach leaves (washed thoroughly and patted dry)
  • One large egg
  • One small potato
  • 1/4 cucumber, sliced
  • 4-5 grape tomatoes, sliced in half (or one small beefsteak tomato, sliced in wedges)
  • 1-2 slices prosciutto or cooked bacon (optional)
  • 3-4 sugar snap peas (string removed and cut up into chunks)
  • 1/3 C shredded cooked chicken
    Dressing
  • 1/4 tsp Dijon mustard
  • 1/4 tsp chopped garlic
  • 2 1/2 tsp white wine vinegar or lemon juice
  • salt and pepper to taste
  • 2 T olive oil

Instructions

    Salad
  1. Cut the potato into chunks, and add them to a small pan filled with water. Cover and bring to a boil. Once the water is boiling, turn the heat down to a simmer and cook about 20 minutes.
  2. While the potato is cooking, fill a small enamel pan with water and add the egg. Cover the pan and bring to a boil. Once it's boiling, reduce the heat to a simmer and cook for 10-12 minutes (use the longer time if the egg is right out of the fridge). Remove the egg, and rinse it under cold running water to stop the cooking process and make it easier to peel.
  3. When the potato cubes are done, strain them, and rinse under cold water (so you don't have a hot potato in your cold salad).
  4. Now, add the greens, cucumber, tomatoes, bacon or prosciutto, snap peas, and whatever other veggies you like, to a large bowl. Add the chicken.
    Dressing
  1. Mix together the mustard, garlic, vinegar, salt and pepper in a small bowl.
  2. Gradually add the olive oil, stirring with a whisk or a fork so that it blends together.
  3. Pour the dressing over the salad and toss it.

Notes

If you're lazy, you can cook the potato and the egg in the same pan. Remove the egg after 10-12 minutes of simmering. Let the potato cook another 10 minutes. This way, there's only one pan to wash instead of two.

Substitutions and Variations for Mixed Greens Egg Potato and Chicken Salad

  • Make the dressing with lemon juice instead of vinegar
  • Add some whole or sliced almonds
  • Top with grated parmesan or manchego cheese
  • Cook a couple of slices of bacon and crumble them over the top
  • Slice some mushrooms and add them to the salad
  • Add feta cheese or Monterey Jack cheese

More Chicken and Salad Recipes

Chicken Salad Recipe with Greek Yogurt and Dried Currants

Single Serving Asian Chicken Salad with Cabbage Recipe

Chicken Florentine for One




Quick Chicken Mango Stir Fry Recipe

This recipe for chicken mango stir fry combines the sweetness of mango and bell peppers with the heat of hot chile. The combination gives it plenty of eye appeal, as well as flavor. This is easy to put together, and flexible too. Use snap peas or snow peas instead of regular peas, if you prefer. Add more fresh chiles, try some mini corn cobs, or give it a Thai spin with lime, cilantro, and basil.

Unless you’re baking (which is less forgiving) the idea is to have fun with your food. Change the ingredients to suit your own tastes, or to fit whatever you happen to have in the fridge that day.

You can put this together in about 20 minutes, so it’s a great option when you’re in a hurry.

I used fresh vegetables, but you can just grab a package of mixed frozen Asian veggies and use that instead. That will save some time too and cut the whole thing down to fifteen minutes.

I wouldn’t use the frozen bell peppers though, they tend to be soggy.



Quick Chicken Mango Stir Fry Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: entree

Cuisine: Asian

one serving

Quick Chicken Mango Stir Fry Recipe

A sweet-spicy recipe for chicken with mango and vegetables.

Ingredients

  • 1/4 C frozen mango chunks
  • 1 boneless chicken thigh
  • 1/4 tsp grated ginger
  • 1 small garlic clove, crushed
  • 1 small green or red chile, seeds removed, sliced
  • 1 tsp soy sauce
  • 1/2 tsp rice wine or sherry
  • 1/4 tsp sesame oil
  • 3 mixed mini bell peppers (or about 1/4 of a full sized one)
  • 1/4 scallion (about two inches worth)
  • 1/4 C frozen peas
  • 1 T canola oil
  • salt and pepper

Instructions

  1. Take the mango chunks out of the freezer so it has a chance to defrost a little, or zap it in the microwave on low for five seconds.
  2. Cut the chicken into strips.
  3. Mix the ginger, garlic, and chile, add the chicken and mix until the chicken is covered with the spice mixture.
  4. In a small bowl, mix together the soy sauce, sherry, and sesame oil.
  5. Cut the scallions into small chunks.
  6. Slice the bell pepper into strips.
  7. Heat the oil in a small frying pan. When it's hot, add the chicken strips and stir fry for 2-3 minutes.
  8. If you're using a frozen Asian vegetable mixture, add the veggies now (about 1/3 cup). Add the scallions and peas and stir fry for another minute.
  9. Now add the peppers.
  10. Add the soy mixture to the chicken in the pan. Add the mango and stir (the mango should be slightly warm, rather than hot).
  11. Season with salt and pepper to taste.

Substitutions and Variations for Chicken Mango Stir Fry

  • Make it Thai: add sugar, a bit of fish sauce, and cornstarch to the soy sauce mixture. Add basil and mint just before serving.  Garnish with lime.
  • Save the chopping and use frozen veggies. If you can get an Asian mixture that’s great; if not use frozen broccoli, cauliflower, and carrots.
  • Swap frozen peas for snow peas or sugar snap peas.
  • If you can’t get frozen mango, or don’t want to bother with a fresh one, try pineapple instead.




More Chicken Thigh Recipes

Easy Chicken Curry Recipe

Chili Citrus Chicken Thigh Recipe for One

Chicken Thigh Recipe with Peaches and Ginger

 

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

This is all my brother’s fault.  He was raving about the Sichuan chinese chicken and eggplant with garlic sauce that he had at a local restaurant.  I couldn’t get the idea out of my head, and I already had the eggplant (bought to make eggplant parmesan), so I figured I would give it a try.

This recipe is adapted from The New York Times. It originally called for minced garlic, soybean paste, and hot chili paste.  I had the garlic, but not the other ingredients, so I improvised. I replaced the soybean paste with hoisin sauce, and used chili garlic sauce instead of the garlic and chili paste.  Doing that also saved me an extra step (no garlic to chop). I reduced the water a bit to compensate. That recipe also called for ground pork (which I didn’t have because I’d eaten the last of it with my black beans, so I used chicken instead).

Eggplant is notorious for soaking up oil.  There are several schools of thought about preparing eggplant in order to minimize this.

Some insist you have to salt it and let it sit (to draw out the water) and dry it with a paper towel and let it sit for 45 minutes.  Others say to put it in water, salt the water, cover that with a lid or a heavy weight, and let it sit for 15 minutes, then drain, and dry it off.

A third way (which I just learned, and wouldn’t necessarily do for Chinese food), is to soak the eggplant in milk.



I tend to use the first method, but I confess I usually don’t wait that long.  I’m too impatient (and hungry). I get around it by slicing the eggplant very thin.

If you want your eggplant extra crispy, dredge it in cornstarch before you cook it.

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: entree

Cuisine: Chinese

one serving

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Ingredients

  • 8-12 thin slices of eggplant
  • 1 tsp soy sauce
  • 1/4 teaspoon sugar
  • 1tsp potato starch or corn starch
  • 1/4C water
  • 1/2 tsp garlic chili sauce
  • 1/4 tsp hoisin sauce
  • 2T neutral oil
  • 1 chicken thigh

Instructions

  1. Slice the eggplant and place it in a bowl. Sprinkle it with a bit of salt, toss everything together and let it sit while you go on to the next step.
  2. In a separate, small bowl, make the sauce. Mix together the soy sauce, sugar, and starch (potato or corn) until the starch dissolves. Add the water, chili garlic sauce, and hoisin sauce.
  3. Heat half the oil in a large frying pan or wok.
  4. Slice the meat off the chicken thigh (if you are using bone-in), or cut into strips if you have a boneless thigh (I always get the bone-in, toss the bone in the pan first, let it cook a few minutes longer than the rest, and save it for stock).
  5. Cook the chicken for 5 minutes. Once it's done, transfer it to a plate while you cook the eggplant.
  6. Dry the eggplant with a paper towel.
  7. Add the remaining oil to the pan. When it gets hot, add the eggplant slices.
  8. Cook, stirring, and turning the eggplant occasionally, for about 5 minutes, until it's brown and slightly crispy.
  9. Now add the sauce. Cook another minute or so, then add the chicken back to the pan.
  10. Raise the heat to high and bring the entire thing to a boil. Let that cook for a minute or two.
  11. Serve with rice on the side.




More Asian Recipes

Asian Chicken Salad with Cabbage

Singapore Noodles with Chicken

Spicy Sesame Noodles for One

Ingredients and Tools to Make Sichuan Chinese Chicken and Eggplant with Garlic Sauce


Lee Kum Hoisin Sauce

Sweet, slightly tangy and great for this dish, as well as marinades. Try it with a simple pork roast, sliced and served with steamed bread and scallions. Or, marinate fish with garlic, hoisin, and five spice powder. It’s also great in stir fries.

 

Chili Garlic Sauce

In case you haven’t guessed (since I keep mentioning it), I love this stuff. It’s got more heat than sriracha (which has sugar), plus the extra flavor boost from garlic. I put it on eggs, in marinades, stir-fries, veggies, enchiladas, soup. Someone on Amazon mentioned mixing it with some plum sauce and cooking it with chicken. I’m going to try that next!

Chili Paste

If you want to be authentic, get the chili paste. Use it for this recipe, or for making Thai or Indonesian recipes. It makes a great starting base for marinades and sauces. Mix it into meatloaf or top some scrambled eggs. Think of it as sriracha with more kick.




Chicken with Olives and Tomatoes for One

The source of this recipe for chicken with olives and tomatoes will probably surprise you. It’s a North African recipe from a Jewish cookbook.  You probably think of lox and bagels and matzo balls when you think of Jewish cuisine, but it’s really far more varied than that. This is just one example.  My recipe for Moroccan chicken and bean soup was adapted from the same cookbook.

This recipe looks a bit complicated, but it really isn’t.  The flavors of the chicken, olives, garlic, and a bit of ginger make it rich and delicious (with a hint of spiciness).  It’s not a quick meal though, so save it for when you have more time (or on a weekend).

Try to use pitted olives, it will make the whole thing much easier!




Chicken with Olives and Tomatoes for One

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Category: entree

Cuisine: North African

one serving

Chicken with Olives and Tomatoes for One

North African chicken recipe with olives, tomatoes, garlic, and ginger. It's probably not what you expect from Jewish cuisine!

Ingredients

  • 1T olive oil
  • 1 clove garlic, chopped
  • 1/4 tsp freshly grated ginger
  • 1 chicken thigh
  • 2T pureed tomatoes (or tomato sauce)
  • tiny pinch powdered saffron
  • 3/4 C water
  • 5-6 green pitted olives
  • squeeze of lemon juice
  • pinch coriander

Instructions

  1. Heat the oil in a saucepan and add the onions. Cook them until they wilt.
  2. Add the garlic and the ginger and stir thoroughly.
  3. Next add the chicken, turning it regularly, and cook for a minute or two until they get slightly brown.
  4. Add the tomatoes and the saffron to the pan..
  5. Season with salt and pepper (not too much salt, because the olives are salty)
  6. Pour in the water (it should just cover the chicken)
  7. Cook on low heat for about 30 minutes.
  8. Turn the chicken every ten minutes or so and check to make sure the water hasn't evaporated. Add more water if necessary.
  9. While the chicken is cooking, heat some water in a small saucepan. When it comes to a boil, add the olives. Cook for 30 seconds or so. Then drain them and add to the chicken mixture.
  10. Cook for another 10 minutes.
  11. Add the lemon juice and the coriander and serve.

Notes

A note about the saffron. I realize it's hideously expensive. Someone brought me a container of saffron threads rom the Middle East (where it's dirt cheap), so I don't mind so much. The powdered version is a bit cheaper though.

More Recipes with Olives or Chicken

Penne with Feta Cheese, Sun-dried Tomatoes, and Olives

Summer Pasta with Green Olives and Feta Cheese

Chili Citrus Chicken Thigh Recipe for One

Chicken Thighs with Peaches and Ginger Recipe for One

Tools and Ingredients for Chicken with Olives and Tomatoes


Spanish Saffron

Soak this in a bit of hot water before you use it. Saffron adds a flavor that’s hard to describe, as well as beautiful reddish-yellow color. Use it for Moroccan dishes (like this one), or for Indian food. Just a tiny bit will do the trick.


Pitted Castelvetrano Olives

Buying pre-pitted olives saves a lot of time (and waste). Use this for this chicken dish, serve them with an antipasto platter, or put them in pasta. Or, add some olive oil, garlic, and rosemary, and marinate them. Serve that with a cheese platter.

The Book of Jewish Food

This is part cookbook and part travel diary. The author includes brief histories of the communities that created the dishes, and how they adapted local cuisine to suit religious restrictions. There’s recipes for the expected kugel, split pea soup, and chopped liver. But then it goes off to Spain, Baghdad, and India. From there you get leek meatballs, eggplant fritters, chicken with rice croquettes, borekas, lamb with raisins and almonds, and pumpkin kofta curry.