Hello again! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with another recipe I made from the Better Homes and Gardens archives! This simple stir-fry of chicken and vegetables is not only delicious, super flavorful, and easy to make – it is also packed with protein (chicken) and fiber (vegetables). Chicken, broccoli, and yellow bell pepper stir-fried in Asian-flavored sauce make a great, healthy meal, low in fat, but high in protein and fiber. And, it takes only 30 minutes from start to finish:
There are three things that I really love about this recipe. First, the Asian-flavored sauce is amazing! It gives flavor to everything: chicken, broccoli, bell peppers. The sauce is also super easy to make. Just mix together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. This combination of ingredients creates a really flavorful, well-balanced Asian-style sauce. The second thing I really love is that this recipe uses lots of vegetables that don’t taste bland at all, quite the opposite, you’ll be craving for more. Thirdly, thanks to all the protein (chicken) and the fiber (broccoli and bell peppers), this meal will keep you full and satisfied for many hours!
A simple Asian-style sauce uses just a few simple ingredients, like these:
The recipe takes only 30 minutes from start to finish and you will need only one cooking pan:
And, here are the changes I made to the original BHG recipe:
- I used 1/4 teaspoon of dry ginger instead of 1 teaspoon of grated fresh ginger – worked great!
- Mix the cornstarch with a small amount of cold water until it has the consistency of cream. Only then add this cornstarch mixture to the rest of the liquid ingredients. This will help avoid lumps.
- You might have to add extra water at the end of cooking, if the sauce is too thick.
I hope you’ll like this dish as much as I enjoyed it – Julia from JuliasAlbum.com
30-Minute (or Less) Chicken Recipes, Asian Recipes, Chicken, Chicken Recipes, Delish Dish, Easy Dinners, Quick and Easy Recipes | Tags:
Asian, Asian recipes, bell peppers, broccoli, chicken, chicken dinner, chicken recipe, stir fry recipes, Vegetables
Hello and Happy Wednesday! This is Julia from Julia’s Album blog (you can also find me on PINTEREST) where I regularly share recipes for easy, family-friendly meals and dinners, with an occasional dessert thrown in for good measure. What I share on my blog is what my family and I eat on a regular basis. I am very excited to be guest posting today on BHG Delish Dish blog to share this delicious, easy-to-make weeknight dinner: Asian Sesame Chicken & Noodles:
I love making pasta recipes. There are literally endless combinations of ingredients you can come up with when preparing pasta meals. So far I’ve made and published over 40 pasta recipes on my blog – the best of which can be found here. I also love Asian-inspired dishes, which is why my recipe choice fell on these Asian Sesame Chicken & Noodles from Better Homes & Gardens enormous recipe archives.
The original BHG recipe is very good as-is, it hardly needs any changes. I only added some extra veggies and made simple substitutions, such as using ground ginger instead of fresh ginger (which I did not have), I also sauteed chicken on the stove top instead of using grilled chicken, and added toasted sesame seeds. I also included a gluten free option to this recipe.
And, here are the changes I made to the original BHG recipe:
- I used ¼ teaspoon of ground ginger instead of 1 tablespoon of fresh ginger (I did not have fresh ginger on hand).
- I used a little bit more green onions – 5 green onions, finely chopped while the recipe calls for 1/3 cup.
- I used 2 red colored bell peppers to add color to the dish!
- I added broccoli. I used about ½ pound of broccoli, cut into bite sized chunks. I added this sliced broccoli to the pot with boiling water and pasta at the very end, to blanch it for 1 minute. Then, I drained both the pasta and the broccoli and returned both back to the saucepan (step 2), and just followed the recipe from there.
- Instead of using grilled chicken, I sauteed finely sliced chicken breast on high heat in olive oil and salt and pepper. Depending on what you have available, use grilled chicken or saute it on the stove top like I did!
- I added 1 tablespoon of toasted sesame seeds at the very last step of the recipe.
If you want to make the original BHG recipe gluten free, do the following 2 substitutions:
- Use gluten-free brown rice fettuccine instead of regular, wheat pasta
- Use gluten-free soy sauce or gluten-free tamari sauce
What’s also nice about this recipe is that you can serve it either hot or cold (at room temperature) which makes it a great dish to make ahead, or even to bring to a party!
Asian Recipes, Chicken, Chicken & Pasta, Chicken Recipes, Delish Dish, Dinner, Pasta | Tags:
Asian, broccoli, chicken dinner, Dinner Recipe, gluten free, green onions, noodles, pasta recipe, vegetable
Cabbage and Carrot Salad with Peanut Sauce makes a great meatless lunch or dinner!
Hi, it’s Maria from Two Peas and Their Pod. I am back with another Meatless Monday recipe!
Your salad bowl is the perfect place to experiment with different flavors and ingredients. A handful of new ingredients can renovate an otherwise everyday bowl of salad greens into something that will send your taste buds screaming for more! That’s why this Cabbage and Carrot Salad with Peanut Sauce is the perfect place to begin.
All month long I have been taking classic Better Homes and Garden recipes and putting a Two Peas and Their Pod twist on it. Just a few changes to keep things interesting.
This time I made BHG’s Cabbage and Carrot Salad with Peanut Sauce and simply used vegetable broth instead of chicken broth for the peanut sauce and added some crunchy bell peppers to the salad. Easy peasy!
The peanut sauce has excellent Asian inspired flavors. You won’t even notice the switch of broths. Combining it with fresh cabbage, shredded carrots, cilantro and bell peppers, adds up to an appealing and filling winter salad. The bold creamy dressing envelopes the salad without overpowering all of the other ingredients and topping it with the honey roasted peanuts compliments the dressing and adds a sweet and exciting touch.
For the addition of bell peppers I simply julienned them very thinly and tossed them in with the cabbage and carrots. Adding bell peppers gives the salad another dimension of crunch and color. This salad is as wonderful to eat as it is pretty to look at and is a dynamite way to get several servings of vegetables in one single and delicious meal.
Add some fun ingredients and voila, a salad can become a meal. This Cabbage and Carrot Salad will provide a rainbow of colors and flavor to any weeknight meal. Chop, dress, toss and devour!
You can find the recipe and instructions here. This salad is perfect for Meatless Monday!
If mealtime in your household involves the words “quick,” “easy” and “minimum mess,” then look no further than this 30-minute Chicken and Broccoli Stir-Fry starring tender diced chicken and fresh veggies tossed in a tangy ginger-soy sauce.
This meal-in-a-bowl has become a go-to in my weeknight repertoire. And not only does it fall under the “Fast and Flavorful” category, it can also be as healthy or as indulgent (read: noodles!) as you’d like. But before you fire up those flames, read on for my top tips for stir-frying success.
Standardize Your Sizes: The size of your ingredients plays an important role in how quickly and evenly they will cook. Put those knife skills to the test and aim to slice and dice each ingredient into equal-sized pieces.
Pick Your Pan: To wok or not to wok? That is the question. While a wok’s high sides will minimize any potential mess from the frequent stirring (hence, stir-frying), a sauté pan with 2- to 3-inch high sides will work just fine.
Cook, Remove, Repeat: The technique of stir-frying often involves cooking some ingredients, removing them from the pan, adding other ingredients, and then tossing it all together for the big finish. In this particular recipe, we stir-fry the broccoli and peppers, remove them, stir-fry the chicken with the sauce, and then add back in the veggies.
This method of preparation prevents varying ingredients from being overcooked or undercooked. By cooking the veggies, removing them, and then adding them back in at the end, we’re preserving their tender texture while avoiding a mushy mess.
Ready for a no-fuss meal that will make the most of all those leftover odds and ends in the fridge? Wok and roll with this quick and easy recipe for Chicken and Broccoli Stir-Fry.
- Kelly Senyei, Just a Taste
30-Minute (or Less) Chicken Recipes, Asian Recipes, Chicken, Chicken Recipes, Delish Dish, Dinner, Quick and Easy Recipes | Tags:
Asian, broccoli, chicken, stir fry, stir fry recipes
Hi, I’m Julie Deily, a former software engineer turned freelance recipe developer and food photographer. I’ve been blogging at The Little Kitchen since December 2009 and love to share easy to make meals that are indulgent enough to call comfort food. Follow me on twitter and instagram.
I saw the recipe on the Better Homes and Garden website for Tangerine Tare-Glazed Grilled Chicken Salad back in May and I printed it out immediately. I wanted to try it because I have never made a salad with udon noodles before. Once I had the wonderful opportunity to guest post on Delish Dish, I knew what recipe I wanted to blog about!
I couldn’t find tangerines or snow peas at my grocery store so I opted to change it up by using oranges and asparagus. This salad is bursting with flavor and has so many different textures, I’m completely in love with it. From the udon noodles to the orange slices, the crunch napa cabbage and the wonton crisps.
I made the glaze and salad dressing and then boiled the noodles. After I boiled and drained the noodles, I returned the pot to the stove with water and once the water was boiling, I added the asparagus (cleaned and cut into thirds) and only cooked it for about 60 seconds. (Drain it and run it over cold water to stop the cooking.)
I refrigerated the dressing so it would be cold. And while the chicken was grilling, I toasted the wonton shells to make crisps.
I’m completely obsessed with the wonton crisps and by the way, so is my dog, Angel. She knows when I’m snacking on them, she comes running over and asks for a bite!
For the amount of ingredients in this salad, it’s surprisingly quick to make and if you want to make it even quicker for a fast lunch or dinner, grill the chicken indoors using a grill pan.
I will be making this recipe again and again. I know you’ll enjoy it if you try it!
For the entire recipe, please visit Tangerine Tare-Glazed Grilled Chicken Salad.
All Grilling, Asian Recipes, Boneless Chicken, Chicken, Chicken Breasts, Chicken Salad, Chicken Salad Recipes, Delish Dish, Grilled Chicken | Tags:
Asian, Better Homes and Gardens recipes, chicken, Dressing, orange, Party recipes, salad, summer
Hello! Kate from Cookie and Kate here. I’m excited to share this restorative miso soup today, which is a perfectly simple, hot one-pot meal. It’s light but filling, which is just the kind of meal I’m craving on these chilly days when I’m feeling overstuffed from all the holidays feasts.
Miso is on my short list of “magic ingredients,” right up there with various vinegars and flaky finishing salts. Miso is most often made of fermented soy beans, and it adds a delicious umami flavor to Japanese-style dishes. It comes in several different colors; white being the most mild in flavor and the darker red, yellow and black colors have more intense, complex flavors. So far, I have only experimented with white miso, and it adds a delicious “je ne sais quoi” factor to Asian dishes. It really made this simple soup go from ordinary to something special.
Once miso hit my radar, I was surprised to discover that it is relatively easy to find at grocery stores. Look for it in the refrigerated section (typically near the tofu). It also lasts for a few months in the refrigerator, so I don’t worry about it going bad.
For this soup recipe, I followed BHG’s Asian Chicken Noodle Soup recipe, making it vegetarian with a couple of simple substitutions. I used vegetable stock instead of chicken stock and extra-firm tofu instead of chicken, which I chopped into small, bite-sized strips. I also added a carrot that I sliced into ribbons using my vegetable peeler, and spiced up the final result with some sriracha. I hope you’ll give it a try soon!