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.
- 热量
- —
- 蛋白质
- —
- 脂肪
- —
- 碳水化合物
- —
计算需要食材、准确用量和份数。
| 烹饪时间 | — |
|---|---|
| 厨房操作时间 | — |
| 难度 | — |
| 辣度 | — |
| 菜系 | — |
| 过敏原 | — |
食材
2 份
第 1 步
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.
第 2 步
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.
第 3 步
Add remaining oil and vegetables. Cook 6–8 minutes, stirring occasionally. Add broth and oregano, scraping up browned bits.
第 4 步
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.
评论