Subtitled: the most life-changingly easy weeknight chicken of all time
For those not interested in the back-story (understandable), two jumps: Beginning of the actual recipe, and condensed, shorter recipe. But the back story is this, in a nutshell: I’m back. I have gone through a few life changes, including, but not limited to:
- Getting married
- Moving away from Chicago and to Charlotte, NC
- Taking a honeymoon
- LSF becoming TLH (Tax Lawyer Husband) and starting a new job
- Travelling for work a ton
- Getting pregnant
- Losing the baby (one of the hardest things I have ever gone through, without a doubt, but the amazing support of all my friends and family has brought us through the other side)
- Generally getting back in the swing of things and trying to be a semi-responsible, actual, factual adult.
- Realizing that being a semi-responsible, actual, factual adult is kind of a bummer. So it goes.
But like I said, I’m back, baby! And I wanted to share one of the single easiest recipes I have come across in a long, long, LONG time. I have a pure distaste for recipes that say “easy weeknight meal!” and it takes an hour of your life and is super complicated. That is NOT what I call “easy” nor what I will ever qualify as “weeknight.” What I am sharing with you is an actually weeknight-qualifying, super easy chicken recipe that is just dang old tasty. I hope you like it!
This recipe actually comes from a (you don’t have to tell anyone!) pregnancy cookbook I picked up in the time when I was expecting. In my extreme cheapness I didn’t want to let a cookbook I payed for go to waste, and figured that food is food, I might as well try some recipes, right? It’s turned out to be an absolutely great cookbook – and my favorite part about this cookbook is that it tells you exactly how long all the recipes last in the fridge and the freezer. Brilliant!
As always, the cast of characters:
One pound of chicken (you will be cutting this into cubes, so I got tenders since they were the same price), 1 red bell pepper, 1 lime, curry powder, sweet onion, cilantro, sugar, canola oil, fish sauce (or soy sauce)…and…forgotten…green onions. But just pretend!
First, chop the red pepper into strips. I halved the stripes again.
Then, cut the sweet onion (please use sweet, not regular! It makes the recipe so much more special) into slices. Again, SO EASY.
Cut up the chicken into bite-sized pieces, and then put them all into a bowl together.
Now, the extra few ingredients. Add to the chicken/peppers/onions:
- 1 tablespoon sugar
- 2 tablespoons canola oil
- 1 tablespoon curry powder
Stir all these together and then wrap in cling wrap, and let it marinate 30 minutes, or overnight. Usually I’ve been just making this in the morning or the night before, but leaving it and just set is so easy!
After you’ve let this mixture marinate for 30 minutes, or a day, or whatever length of time you needed to let it sit, heat up the skillet. Or start the rice then heat up the skillet.
A note on how to make rice: STOP MAKING IT SO COMPLICATED! Sure, you can use a rice maker, but here is the secret to good rice on the stove: DO NOT STIR IT. So here’s what you do:
- Decide how much rice you’re going to make. Now, double that amount, and put that doubled amount of water into a pot with a lid that tightly fits over it and does not have a hole in the lid. I cannot stress how important the whole “doesn’t have a hole in the lid” thing is. You are steaming the rice to perfect – letting the steam out will only result in heartbreak.
- Add a tiiiiiny (technical term, so go with say a tablespoon) of extra water to the water
- Measure out the rice into the same container. So say you boiled two cups of water? Get 1 cup ready.
- Put the water on the stove on high and get it to boiling
- Once boiling, put the rice into the water and give it an immediate stir
- Immediately, while stirring, or just after, turn the heat down to low.
- Cover with the lid I waxed poetic on just above
- Walk away for 20 minutes. DO NOT, I repeat DO NOT open that lid and stir the rice. I am serious. Do whatever it is you need to do to take away that temptation. I promise. Remember, steaming the rice. You wouldn’t open a rice cooker, right? Same thing.
- After 20 minutes, open the lid, fluff the rice, and be amazed at your own rice-making abilities. Voila!
But back to the chicken. Heat the skillet over medium-high heat and heat the 1 tablespoon of oil you have left from the recipe ingredients. Then, put in half the chicken and half of 3 green onions that you chopped that I neglected to remember and cook until the chicken is cooked, aka, not pink, in the middle. It should take about 5-7 minutes.
Transfer this batch to a bowl, cover with tin foil, then repeat with the rest of the chicken and green onions mixture.
Then, pour it over your rice, serve with some chopped cilantro and some lime wedges…and we also had some Trader Joe’s naan (ALSO, life-changing, by the way) that we heated up…and it was…amazing.
Like I said – life-changingly easy.
Quick and Easy Chicken Curry
From: Eating For Pregnancy
(I made 0 changes!)
- 1 pound chicken tenders, cut into 1/2-inch slices on the diagonal
- 1 red bell pepper, cored, seeded, quartered and cut into 1/4-inch strips
- 1 medium sweet onion (such as Vidalia), halved and thinly sliced
- 1 tablespoon mild curry powder
- 1 tablespoon sugar
- 3 tablespoons canola oil (split)
- 1 tablespoon fish sauce or soy sauce
- 3 scallions, trimmed and sliced into large pieces
- 1/4 cup chopped fresh cilantro, or to taste
- Freshly squeezed lime juice, to taste
- Lime wedges for the table
- Combine the chicken, red bell pepper, onion, curry powder, sugar, 2 tablespoons canola oil, and fish sauce in a bowl. Mix well until combined, then allow to marinate, covered and refrigerated, for at least 30 minutes, or overnight.
- Heat the remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add half of the chicken mixture and half of the scallions and saute for about 5 to 7 minutes, or until the chicken is cooked.
- Transfer the cooked chicken to a serving bowl and cover with foil to keep warm. Reheat the skillet, add the remaining chicken mixture and scallions, and repeat the procedure.
- Garnish with the cilantro and a squeeze of fresh lime juice. Serve immediately with lime wedges.
I served with rice (best way to make rice below, reviewed from the post).
How to make rice, condensed:
- Double the amount of rice and put that+1 tablespoon into pot with tight-fitting lid (no hole in the lid! – so if you are making 1 cup of rice, boil 2 cups+1 tablespoon of water)
- Bring water to boil
- Once water is boiling, put rice into boiling water, stir rice, and simultaneously turn heat down to low
- Let rice sit and DO NOT STIR for 20 minutes
- Open lid, fluff rice, and serve