One lazy Saturday not too long ago, Cody and I were too lazy to go buy some groceries to cook with. We were even too lazy to go out for dinner – I know, what kind of sorcery is this?! That NEVER happens. We love going out for dinner as much as we love cooking. Maybe even more (shhh…don’t tell anybody).
Cody decided to take the lead and just took whatever we had in the fridge and pantry, threw it in a pan and ta-da! Dinner. What we didn’t realize was that Cody had created what would be one of our absolute favorite meals! We loved his creation so much that we made it again just a few nights later, and then again, and again. In the end, we decided that we needed to share this creation with our readers on Living Chirpy. So, that’s exactly what we’re doing today. We present to you our accidentally wonderful creation -> Asian-Style Creamy Chicken and Vegetables.
Now, we’re not claiming any authenticity with this recipe. This is literally just something we threw together with stuff we had at hand. A few Asian sauces, a pinch of this spice and a pinch of that spice, and of course, whatever we had left in the produce drawer of our fridge.
It all comes together in about 20 minutes – even less depending on what you decide to serve it with. You could serve it over Basmati Rice (which is what we did the first time), or you could serve it over zoodles. Heck, you could even have it as a soup if you wanted to. It will be delicious no matter what you choose to do with it.
Before I end it off today, I am finally making the official announcement that our Tiny House blog is now live. We’ve decided to name our house -> Little Bitty. You can find us at littlebittytinyhouse.com, and we’ve also added a link to our main menu at the top of the page for your convenience. So, if you’re interested, bookmark that to see us build a tiny house from scratch over the next few months. Youtube videos will start going live as soon as we pick up our trailer and the actual building of it begins next month!
Hope everyone has a great Monday!
- 1 • chicken breast [cut into strips]
- 1 • onion [sliced]
- 1 • red bell pepper [sliced]
- 1 • medium zucchini [sliced into halfmoons]
- 1 cup • sliced mushrooms
- For the sauce:
- 1 can • coconut cream
- 1 tablespoon • mirrin
- 1 tablespoon • hoisin
- 1 tablespoon • sriracha
- 2 tablespoon • teriyaki sauce
- 2 tablespoon • soy sauce
- 1 teaspoon • lime juice
- For the spice mix:
- 1 teaspoon • ground coriander
- 1 teaspoon • paprika
- 2 teaspoon • chili powder
- 2 teaspoon • salt
- ½ teaspoon • cayenne pepper
- Sauté the onion, mushrooms, red bell pepper, zucchini and chicken together until cooked. Approximately 8-10 minutes.
- Add the coconut cream, sauce, and spice mix and stir well.
- Simmer for approximately 10 more minutes.
- Serve with basmati rice, zoodles, quinoa or whatever else you'd like. Garnish with fresh cilantro (optional).
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