Crispy Chicken Vegetable Skillet

Nutrition · per serving

Steps

1. 1

   Pat the chicken breast dry and cut it into strips or cubes about 2 cm thick. Season evenly with sea salt and pepper.

   350 g (about 2 small fillets) boneless chicken breast fillets1 tsp (5 g) fine sea salt1/2 tsp (1 g) freshly ground black pepper
2. 2

   For the simple marinade, mix 1 tbsp oil, rice vinegar, and soy sauce in a small bowl. Briefly toss the seasoned chicken in it and let it sit for 5 minutes (short marinating time is sufficient for thin pieces).

   1 tbsp (15 ml) + 1 tbsp (15 ml) separately neutral oil (canola or sunflower oil)1 tsp (5 ml) rice vinegar or apple cider vinegar1 tbsp (15 ml) low-sodium soy sauce (optional, replace with tamari if gluten-free is not required)350 g (about 2 small fillets) boneless chicken breast fillets
3. 3

   While the chicken is marinating, prepare the vegetable mix, onion, and garlic: slice the onion into strips, cut the vegetables into even-sized pieces, and finely chop the garlic.

   400 g, roughly chopped into bite-sized pieces vegetable mix (e.g., bell peppers, zucchini, broccoli, mushrooms)1 medium (about 100 g), sliced thinly yellow onion2 cloves, finely chopped garlic cloves
4. 4

   Heat a large skillet (ideally cast iron or non-stick) over medium-high to high heat. Add 1 tbsp oil to the hot skillet and swirl until it lightly smokes.

   1 tbsp (15 ml) + 1 tbsp (15 ml) separately neutral oil (canola or sunflower oil)
5. 5

   Add the chicken in a single layer to the skillet and fry without turning for 2–3 minutes until the underside is well browned; then flip and fry for another 2 minutes until the pieces are nearly cooked through. Watch for color: golden-brown edges indicate Maillard browning.

   350 g (about 2 small fillets) boneless chicken breast fillets
6. 6

   Remove the browned chicken from the skillet and let it rest on a plate for a moment (2 minutes). This allows the juices to redistribute and keeps the pieces juicy.

   350 g (about 2 small fillets) boneless chicken breast fillets
7. 7

   Reduce the heat to medium. If necessary, add 1 tbsp oil to the skillet, sauté the onion for 1–2 minutes until translucent, then add the garlic for 30 seconds until fragrant.

   1 tbsp (15 ml) + 1 tbsp (15 ml) separately neutral oil (canola or sunflower oil)1 medium (about 100 g), sliced thinly yellow onion2 cloves, finely chopped garlic cloves
8. 8

   Add the remaining vegetables to the skillet, sprinkle with paprika, thyme/oregano, and chili flakes. Sauté over medium heat for 5–7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp (fork test).

   400 g, roughly chopped into bite-sized pieces vegetable mix (e.g., bell peppers, zucchini, broccoli, mushrooms)1/2 tsp (1 g) smoked paprika1/2 tsp (1 g) dried thyme or oreganopinch chili flakes (to taste)
9. 9

   Return the pre-cooked chicken to the skillet with the vegetables, briefly stir in any remaining soy sauce (if available), and heat everything together for 1–2 minutes until the chicken is cooked through (internal temperature ~74 °C) and the juices run clear.

   350 g (about 2 small fillets) boneless chicken breast fillets1 tbsp (15 ml) low-sodium soy sauce (optional, replace with tamari if gluten-free is not required)
10. 10

    Remove the skillet from the heat, drizzle with lemon juice and optional sesame oil, and toss briefly. Sprinkle with chopped parsley and spring onions.

    1/2 lemon (about 1 tbsp / 15 ml) fresh lemon juice1 tsp (5 ml) sesame oil (optional, for finishing)2 tbsp, chopped fresh parsley2 pieces, sliced diagonally spring onions (optional)
11. 11

    Divide the skillet contents between two plates, sprinkle with toasted sesame seeds, and serve immediately. Taste and add more salt or pepper if needed.

    1 tsp (3 g) sesame seeds (toasted, optional)1 tsp (5 g) fine sea salt1/2 tsp (1 g) freshly ground black pepper

Origin & History

Quick skillet dishes with vegetables and meat are popular in many cuisines; this variant combines the simple German vegetable skillet with light Japanese seasoning elements like rice vinegar and a hint of sesame oil. Such stew or skillet dishes developed out of the necessity to prepare quick nutritious meals with seasonal vegetables.