How to make it

  • Heat the sesame oil or grease in a large frying pan over medium high heat.
  • Wash and dry the defrosted chicken breasts, pepper them, and place them in the pan.
  • Saute and turn until browned on both sides.
  • Remove and place aside.
  • Turn the pan up to high heat and add all the vegies, except the broccoli, at once.
  • Saute until still the onion starts to brown and caramelize. Most of the vegies should still be crisp.
  • Remove the vegies to a plate. See Photo
  • Return the chicken to the pan, along with 2 or 3 cups of water or broth, the paprika and the red pepper flakes. See Photo
  • Cover and simmer until done. A fork should come out clean, with no visible pink or blood, and the chicken pieces should fall apart when pierced with a fork.
  • Add the vegies and raw broccoli on top and cover the pan again.
  • Simmer until the broccoi is done, but still crisp.
  • Remove all and place in a warm covered dish.
  • Cook the rice or noodles in the broth. See Photo
  • Place portions of the rice, vegetables and chicken into serving bowls. I broke the chicken into bite-size pieces when I did this step.
  • Pour some broth over each, and serve with soy sauce on the side.
Vegies, after they were sauteed, with raw broccoli pieces.   Close
In this step, the chicken has been returned to the pan, and broth added to simmer.   Close
I used Ramen noodles. One package is enough for two servings.   Close

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