Chicken and vegetable skillet
Chicken and vegetable skillet keeps the ingredients in useful stages: chicken gets a head start, vegetables cook separately, and everything returns to a small pan sauce. That avoids steaming all the ingredients in a crowded pan.
Choose thawed boneless chicken breast or thigh and cut similar-sized pieces. The timing below is a guide; the thickest piece must reach a safe internal temperature.
Keep utensils and surfaces that handled raw chicken away from ready-to-eat foods. A large quantity is better cooked in batches than forced into a small pan.
Sources and cooking guidance
FoodSafety.gov: minimum internal temperatures for poultry, ground meat, seafood and egg dishes.
- 칼로리
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- 단백질
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- 지방
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- 탄수화물
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| 조리 시간 | — |
|---|---|
| 실제 작업 시간 | — |
| 난이도 | — |
| 매운 정도 | — |
| 요리 종류 | — |
| 알레르기 유발 성분 | — |
재료
2인분
1단계
Prepare vegetables first on a clean board. Cut zucchini and pepper into bite-sized pieces and slice onion. Cut chicken separately into about 2 cm pieces.
2단계
Warm 1 tbsp oil in a wide skillet. Brown chicken over medium-high heat, turning as needed. Transfer to a plate; it may not yet be cooked through.
3단계
Add remaining oil and vegetables. Cook 6–8 minutes, stirring occasionally. Add broth and oregano, scraping up browned bits.
4단계
Return chicken and accumulated juices. Simmer until all chicken reaches 165°F/74°C and vegetables are cooked to your liking. Season and serve with separately cooked rice or bread.
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