A quick, simple, and delicious dish, perfect for dinner… Chicken strips with winter vegetables, cook in the pan in just a few minutes, are tender and tasty, and can be customized with the vegetables you have available. In my case, I used cabbage, carrots, and onions, but many other seasonal vegetables can be added, even leftovers from other preparations. You can use different parts of the chicken, both the breast and the thighs or legs, boned and skin removed. Try this recipe, it’s very easy and appetizing!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Seasonality: Winter
- Energy 244.89 (Kcal)
- Carbohydrates 7.00 (g) of which sugars 3.43 (g)
- Proteins 24.51 (g)
- Fat 13.68 (g) of which saturated 4.48 (g)of which unsaturated 8.64 (g)
- Fibers 2.32 (g)
- Sodium 217.54 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs chicken (breast, thighs or legs boned)
- Half cabbage
- 2 carrots (large)
- 1 onion
- rice flour (or other flour)
- extra virgin olive oil
- salt
- pepper
- soy sauce (to taste)
Tools
- 2 Pans
- Cutting board
- Grater or food processor
- Vegetable peeler
Preparation
Clean the cabbage by removing the central core, wash it and cut it into julienne strips.
Peel the carrots and also cut them into julienne strips, using a grater or a food processor.
Peel the onion and slice it into rings.
Heat a large pan (or a wok) with a drizzle of oil, add the vegetables, salt them, and cook until tender (1). If necessary, moisten the bottom with a little water or vegetable broth.
Meanwhile, cut the chicken into strips or small pieces after removing the skin and bones, if any.
Coat the strips in rice flour and brown them in another pan, with a little oil, salt, and pepper (2).
Continue cooking the chicken by adding a couple of tablespoons of hot water and a splash of soy sauce, if you like.
When ready, combine the previously cooked vegetables, stir and let it season for 4-5 minutes (3).
Chicken strips with winter vegetables are ready, transfer them to a platter and serve hot… enjoy!
Advice and Notes
The cooking times depend on which part of the chicken you used: the breast will cook in a few minutes, while thighs or legs will take longer.
You can coat with rice flour, semolina, or regular all-purpose flour. You can also skip this step if you prefer.
FAQ (Frequently Asked Questions)
What other vegetables can I add?
You can add other winter vegetables of your choice: broccoli, savoy cabbage, radicchio, mushrooms, etc. You can adapt the recipe by varying the vegetables according to the season.
If I don’t have chicken, can I use other types of meat?
Of course, you can use beef, veal, or pork.
