Yes, more Brussels sprouts, and this time with chicken. This dish is a kind of an adaptation of Asian dish…instead of let’s say “Chinese vegetables”, I substituted for Brussels sprouts.
It is simple and really fast to fix, perfect for a weekday dinner and great for next day lunch. The great thing about this dish is that you can make this dish and at the end of it you will have only one pan to wash. I like to serve this dish with rice.

Ingredients:

1 chicken breast, cut into small chunks
3-4 cloves of garlic
1 tablespoon soy sauce
½ tablespoon corn starch
Salt and pepper to taste
1 tablespoon olive oil
1 small onion, chopped
½ lb Brussel sprouts cut in half

Method:

Marinate the chicken with garlic, soy sauce, salt and pepper. Set aside. In the meantime blanch the sprouts. Make sure that you just blanch, otherwise it will be mushy. Just before sautéing the chicken add the corn starch by coating slightly the chicken pieces with the corn starch.

In a wok, sauté the chicken in olive oil. Set aside once the chicken is fully cooked. In the same wok brown the onion, add the blanched Brussel sprouts. Mix gently and add the chicken back to the wok.
Stir gently and serve hot with rice.

I hope you enjoyed this Asian inspired simple recipe for Brussels sprouts with chicken. You might want to check a simpler version of Brussels sprouts, Roasted Brussels Sprouts with Bacon.

Did you know that Brussels sprouts contain high dietary fiber? Moreover, Brussels sprouts have more vitamin C than oranges, so four to six sprouts contain the adult daily requirement for vitamin C.

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I love shiso…but I was waiting for months and months for my shiso plant to grow enough so I could remove some leaves. Shiso is a fairly common ingredient in Asian cuisine, especially Japanese. You need to acquire the taste of it…and amazingly my husband who was not exposed to shiso before, enjoyed this dish. This is a very simple recipe to prepare if you like shiso, and only uses a few ingredients. It is great paired with white rice.

Ingredients:

1 lb skinless and boneless chicken thighs, sliced
3-4 cloves of garlic, finely chopped
1 ½ tablespoon soy sauce
1 tablespoon olive oil
½ teaspoon corn starch
Salt and pepper to taste.

1 medium onion thinly sliced
1 bunch shiso leaves

Method:

In a medium bowl add the chicken, garlic, salt, pepper, ½ tablespoon soy sauce and the corn starch. Let it sit for approximately 5 minutes. In the meantime slice the onion.
In a wok or frying pan, add 1 tablespoon of olive oil and sautee the chicken in high heat until cooked. Remove from the heat and set aside.
In the same pan add the onion, and cook until slightly soft, add the shiso leaves and the remaining soy sauce, sautee until the shiso leaves turn soft. Add the cooked chicken to the onion mix and serve hot.

Hope you enjoy this simple recipe of chicken and shiso.

You might want to check out the recipe for chicken with asparagus which in a way is as delicious and healthy as the chicken with shiso.

Did you know that shiso is from the mint family? Moreover, shiso is also called perilla or beefsteak plant and it is widely used in Asian cuisine. Besides the green shiso there is also a red shiso, which leaves are not red, but purple.

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This is a fairly simple dish. The combination of chicken with crimini mushroom in a light wine sauce together with the creamy soft polenta is delicious. The polenta being soft and creamy absorbs the sauce from the chicken…therefore is loaded of flavor.

Ingredients:

1 chicken breast, cut in strips.
2 tablespoon all purpose flour
2 cloves of garlic, chopped
½ red onion thinly sliced
8 oz crimini mushroom, sliced
Salt and pepper to taste
1 tablespoon butter
2 tablespoon olive oil
¼ cup red wine

1/3 cup cornmeal
1 2/3 cup chicken broth
Salt and pepper to taste
1 tablespoon butter

Method:

To the chicken breast add salt, pepper and flour. Mix gently so all the chicken strips are slightly cover with flour.

In the meantime boil the chicken broth with cornmeal, salt, pepper and 1 tablespoon of butter. Cook in low heat for approximately 5-8 minutes.

In a pan melt the butter with 1 tablespoon olive oil and stir fry the chicken until golden brown both side. Set aside. In the same pan add 1 tablespoon of olive oil and the garlic, when the garlic turns golden add the onion, until almost soft, then add the mushroom. Cook for another 1 to 2 minutes and add the red wine. Cook for 2 more minutes.

To serve, spoon the soft polenta on the plate by making generous dent in the middle. Spoon the chicken with mushroom on top of the polenta. Serve hot.

Hope you enjoy this dish and have a great day!

Did you know that mushrooms are rich in Vitamin D? Vitamin D has an important role in maintaining the calcium balance in the bones by promoting calcium absorption in the intestine, therefore a potential treatment for osteoporosis.

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This is a very simple way to prepared quinoa. You have all you need in one bowl and it sure makes a great one dish meal. When making this dish I always take the leftover for the next day lunch. It is tasty and colorful so everyone around asks what I am eating…

Ingredients:

1 ½ cup red quinoa

1 cup of cubed carrot
1 cup frozen corn
1 cup frozen soy bean

1 small onion, chopped

1 chicken breast in cubes
2-3 garlic cloves
1 tablespoon soy sauce
½ tablespoon corn starch
½ tablespoon olive oil

Salt and pepper to taste
1 tablespoon olive oil

Method:

Cook the quinoa according to the instruction in the box.
In another pan cook the carrots, corn and soybean in a hot water. Set aside. In the meantime marinate the chicken with garlic, soy sauce, olive oil and corn starch for 5 to 10 minutes.
In a wok pan stir fry the chicken breast with olive oil, and set aside. In the same pan sautee the onion in olive oil, when slightly soft add the chicken, quinoa and the veggies. Mix gently, add salt and pepper to taste. Serve hot.

Did you know that germinated quinoa has an even higher nutritional values than its raw form? To germinate the seed, just place them in a glass of water for 2-4 hours.

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This is a very simple recipe for stuffed bell peppers. It is healthier since I used ground turkey and bulgur, which is high in fiber. This stuffed pepper sure makes a great one dish meal since you have all the nutrition that you need in one meal.

Ingredients:

1 ¼ lb of ground turkey
2~3 green onion chopped
1 small onion chopped
1 carrot shredded
2/3 cup bulgur soaked in water and drained
½ teaspoon ground all spice
¼ bunch fresh parsley
Salt and pepper to taste

5 bell peppers cut in half and seeds removed

1 tablespoon olive oil

Method:

Mix all the ingredients together except the bell pepper and olive oil. Stuff half bell pepper with the turkey mix.

In an deep fry pan, heat the olive oil and place the stuffed bell peppers with the ground turkey side facing the pan, let is brown.

Once the turkey side of the bell peppers are evenly brown turn the peppers and add 1 cup of water.

Place the lid and let it cook in low heat for approximately 20 minutes until most of the water has evaporated.

Serve hot.

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These chicken crepes are full of flavor…the recipe is very simple and full of flavor. It you enjoy savory crepes, you should definitely give this a try.

Ingredients:

Chicken Filling
2 chicken breasts
1 small onion chopped
3 garlic cloves finely chopped
½ bunch of fresh parsley chopped
1 cup frozen corn,
1~2 basil leaves
1 tablespoon butter
½ tablespoon olive oil
1 ½ cup milk
1 ½ tablespoon corn starch
Salt and pepper to taste

Crepe batter
2 large eggs
1 cup milk
½ cup water
1 cup all purpose flour
3 tablespoon butter melted
Pinch of salt

¾ cup shredded Mozzarella cheese
½ tablespoon dry parsley

Method:

Chicken filling

Boiled the chicken breast in water by adding bay leaves, salt and pepper for about 10~ 15 minutes. Once cooked remove the chicken from the water shred after cool down.

In another pan sautee the onion and the garlic with the butter and olive oil in medium heat, once slightly brown, add the shredded chicken and the frozen corn.

Mix gently and add the milk, salt and pepper to taste, while the corn is cooking with the chicken in the milk, mix the corn starch in the water. Add the dissolved corn starch slowly in the chicken by mixing continuously.

Once the chicken filling turns creamy add the parsley and let it bubble again.

Remove the chicken filling from the heat.

Crepe batter

Mix all the ingredients in the blender. Heat a 9 in pan with a small amount of butter, add ¼ cup of the batter into the pan, and spread the batter by rotating the pan.

Cook until the crepe is set and slightly brown, and then turn to cook the other side.

Slide to a plate and keep doing the same until all the batter is gone.

How to Assemble

Place some of the chicken filling in the crepe, roll and place the rolled crepe in a butter pyrex dish.

Repeat unit the crepes filled the pyrex dish.

Cover with mozzarella cheese and sprinkle with dry parsley.

Place the crepes in a preheated oven at 350F for 15 to 20 minutes.

Serve hot.

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This is a very easy and simple recipe for chicken. Chicken breast cutlets are perfect for weeknight dinner because they cook very quickly. Back in Brazil we used to make “chicken a milanesa” which uses bread crumb, in this recipe, I substituted the bread crumb for panko, which is a Asian version of bread crumb. This chicken is so simple to make and yet very tasty. I love the crispy and crunchy crust and I usually serve with a side of green salad.

I hope you and your family enjoy this chicken dish as much as we do 
By the way, you can prepare these chicken cutlets in advance and freeze. On the day that you want to cook, just remove from the freezer and let them thaw slightly and proceed as fresh made ones.

Ingredients:

2 chicken breasts, boneless and skinless
2-3 tablespoon fresh parsley
Salt and pepper to taste
1 egg
1 tablespoon water
Approximately ½ cup all-purpose flour
Approximately 1 cup panko
2-3 tablespoon olive oil

Method:

Cut the chicken breast into about ¼ inch thick by cutting the breast with your knife parallel to the cutting board.

Place the chicken cutlets into a bowl and add salt, pepper and parsley.

Beat the egg with the water and place in a deep dish.

In two other deep dishes place the flour in one and the panko in the other one.
So you end up with 3 deep dishes, each one containing egg, flour and panko.

Take a piece of chicken cutlet and coat both side with flour, pat to remove excess of flour. Dip into the egg and then coat with panko. St the coated chicken cutlet on a clean plate.

When the chicken cutlets are all coated with panko, place the olive oil in a fry pan and cook until both sides are golden brown in a medium/high heat.

Serve hot.

Did you know that panko is made with bread crumbs using bread without crust? It is very popular in Japanese cuisine.

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