How To make Chicken Saute with Summer Vegetables

Crispy Chicken Thighs With Summer Vegetables (Squash, Zucchini, Cherry Tomatoes), Lemon & Basil

Crispy chicken thighs with summer vegetables is an easy, one pot meal you can put together on a weekday night without sacrificing taste. Join Eric from Simply Elegant home Cooking as he demonstrates this great recipe! The trick is to use the freshest, best quality ingredients, and be sure the pan is smoking hot before you add the chicken thighs. This will ensure that they develop crispy skin and tons of flavor! Also, this dish will have you cook the squash, zucchini and cherry tomatoes in the same pan as the chicken which will give the vegetables a tremendous flavor and really brings the dish together!

Ingredients:
-4 chicken thighs with skin on and bone in
-1 tablespoon extra virgin olive oil
-6 ounces cherry tomatoes
-1 yellow squash
-1 zucchini
-2 cloves garlic
-1 large handful fresh basil
-1 lemon slice
-1/2 teaspoon herbes de Province
-salt and pepper to taste

Directions:
-Remove chicken thighs from fridge an hour before cooking and pat dry with paper towels.
-As cooking time approaches, preheat oven to 400 degree f and generously season the top and bottom of the chicken thighs. Also, preheat a pan with high sides on medium high heat.
-Once pan is smoking hot, add the olive oil, swirl to coat pan, then add the chicken skin side down. Sear the skin for about 8 minutes or until browned and crispy. Resist the urge to move the chicken around as it sears
-Once skin is browned, flip the chicken and sear the bottom for 2-4 minutes. The skin may take longer on some pieces so don't worry too much if some need to be flipped a little earlier than other pieces.
-Place the entire pan into the preheated oven and cook for 20 minutes.
-While chicken thighs are cooking in the oven, prep the rest of the ingredients by cutting the cherry tomatoes in half and cutting the squash and zucchini into small pieces. Crush the garlic in a garlic press and cut the fresh basil into thin strips.
-Once chicken is done in the oven, place pan on the stove top, remove chicken thighs to a plate, and turn stove onto medium high heat. If there is excess oil, remove all but 2-3 tablespoons of it but don't wipe out the pan.
-Add in the zucchini and squash. Add in the salt, pepper, and herbes de Province. Saute for about 8 minutes, stirring occasionally.
-Add in the garlic and saute for 30 seconds, stirring frequently.
-Add in the cherry tomatoes and saute for another 2-3 minutes or until they have softened.
-Turn off the heat and squeeze the lemon slice to add the juice to the pan. Add in the basil and stir to incorporate.
-Serve and enjoy!

HONEY LEMON CHICKEN STIR-FRY With Summer Garden Vegetables | Delightful and Fast in 6 Minutes

There are many ways to cook chicken using my FAST Cooking System with Flavor Chasing, Advanced Prepping, Stir-frying, and Template-based Cooking. By using a basic template, it is possible to create almost infinite variations. In this video, I demonstrate the technique of Flavor Chasing by creating my desired flavor from scratch using basic seasoning agents rather than from a pre-made sauce. I store 7 basic seasoning agents that I use frequently in a masala dabba, an Indian spice box. I come to know these seasoning agents well through experimentation in different types of dishes. I have learned to vary the amount as well as the types of seasoning agents to achieve the desired flavor in my dishes. The end result is more desirable and interesting. I have gradually achieved the status of being my best personal cook through flavor chasing.

Wow … the BEST soy glazed chicken in 20 minutes

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Chicken and Vegetable Sauce | chicken and vegetable stir fry

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INGREDIENTS:

Chicken and marinade ingredients:

* 8 boneless skinless Chicken thighs, fat trimmed, and cut into bite size pieces
* 2 tbsp light soy sauce
* 1 tbsp oyster sauce
* Pinch of salt
* 1 tbsp minced garlic
* 1 tsp crushed white pepper
* 1 tbsp minced ginger
* 1/2 tbsp all purpose seasoning or 1/2 cube of chicken bouillon
* 1 heaping tbsp corn starch
* 2 tbsp cooking olive oil

Slurry ingredients:

* 3/4 cup/160ml water
* 1 heaping tbsp corn starch
* 1 tbsp oyster sauce
* 2 tbsp light soy sauce

Sauce ingredients:

* 2 tbsp cooking olive oil
* 1 tbsp ginger minced or cut into small match sticks
* 1 habanero chili minced
* 3 heaping tbsp minced shallots
* 1/2 tsp crushed white pepper
* 1/2 tbsp all purpose seasoning (substitute with chicken bouillon)
* 1 tbsp minced garlic
* 1/4 cup tomato sauce
* Pinch of salt to taste if needed

Buttery aromatic steamed rice:

* 2 cups jasmine rice washed till water runs clear
* 3 cups water
* 1 & 1/2 tbsp unsalted butter
* 1 sprig thyme
* 2 scallions
* Salt to taste
* 1/2 tsp all purpose seasoning




Useful tools
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Presto 06300 Dehydro Electric Food Dehydrator -
Vitamix 5300 Blender, Professional-Grade, 64 oz -
Shun Classic 8” Chef’s Knife Handcrafted in Japan
Shun Classic Knife Block Set (5-Piece)
Coconut Meat Remover -
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How To Cook PERFECT Chicken Stir Fry Sauce With Vegetables (Quick & Easy)

Delicious Stir Fry Chicken With Vegetables - Quick & Easy Dinner Recipe In Less Than 20 Minutes
This chicken stir fry is not only easy but takes very less time to put together so it is a great weeknight recipe. You can add any vegetables according to your preference but use those that get tender quickly.
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Ingredients For Making Chicken Stir Fry Recipe - serves 6
* 640gm/1.4 lb boneless skinless chicken thighs/breast cut into small bite size pieces
* 100 gm/ 4 oz/ one small head broccoli cut into small florets
* 100 gm / 4oz / 1 carrot
* 230 gm /8 oz/ 1/2 each of red, yellow, orange capsicum(bell peppers). You can even use any one color depending on your choice
* 2 stalks of celery finely chopped
* 1 tablespoon/ 20 gm grated ginger
* 20 gm/ 7 to 8 large garlic cloves roughly chopped
* salt as per taste (add less as the sauce is already very salty)
* 2 tablespoons + 1 teaspoon oil
* 1/4th cup water
For marinating chicken
* 1 tablespoon cornflour(cornstarch)
* 1 tablespoon soy sauce
* 1 teaspoon white vinegar
* 1 teaspoon grated garlic
* 1 teaspoon oil
* 1/4 th teaspoon sugar
* 1/4 th teaspoon baking soda. Baking soda tenderizes the chicken but adding too much will destroy the flavor of chicken.
For the stir fry sauce-
* 3 tablespoons soy sauce
* 1 & 1/2 tablespoons hoisin sauce. If unavailable, replace it with a tablespoon of dark soy sauce or increase the amount of soy sauce by a tablespoon.
* 1 & 1/2 tablespoons tomato ketchup or tomato sauce
* 2 teaspoons red chili sauce or hot sauce
* 1 teaspoon sugar
* 1/2 cup water or chicken broth
If you see your sauce is looking bit watery even after boiling, then mix 2 teaspoons of cornstarch(cornflour) with 1 tablespoon cold water to make a smooth paste. Add the slurry a tablespoon at a time, stir and add more if required till the sauce reaches your desired level of thickness.
Serve this as a side with rice or noodles.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.

Chicken Fricassee - quick French Chicken Stew

Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!

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