Creamy Chicken & Green Beans on Rice

This easy creamy chicken and green bean on rice is a new family favorite.  The creamy sauce on rice is super comforting, and the stirfried green beans are a tasty way to eat more vegetables.

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While this creamy chicken and green bean on rice wasn’t a one pan meal, I did only use one pan if you don’t count the rice cooker.  Who is counting?  First I stirfried the green beans with some minced garlic.  Then using the same pan, I added more garlic and browned the chicken.  Then using the same pan, with the garlicky chicken juices and all, I added butter and made roux and then cream sauce.  The browned chicken was then returned to the pan of sauce and simmered until done.

Creamy sauces on rice is one of my favorite comfort foods and I usually end up over eating.  So to cut back on calories, I used skinless chicken thighs even though it would be more flavorful and juicy with skin on and bone-in.  All three toddlers finished their plates and two kiddos even got seconds so I say this dish gets to go on the regular dinner rotation ūüôā

Recipe:

serves 4 to 6

  • 3 cups rice

Garlic Green Beans

  • 1 lb trimmed green beans
  • 1 tbls minced garlic
  • 1 tbls oil
  • 1 tsp chicken bouillon dissolved in 1 tbls chicken broth

Creamy Chicken (Sauce adapted from food.com)

  • 2 lbs chicken (cut of your choice)
  • 2 cloves crushed garlic
  • 3 tbls butter
  • 4 tbls flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 tsp onion powder
  • salt and pepper to taste

Directions:

  1. Wash and cook rice and place in bottom of serving dish.  I cooked two cups of rice with one cup of quinoa instead to add a whole grain to the meal.
  2. Stir fry green beans:  heat pan, add oil and minced garlic.  When oil is hot and garlic is fragrant, add green beans and stir to coat beans in oil.  Let pan fry over medium high heat for 2 minutes then add season chicken broth and cover with lid and steam until pan is almost dry, approximately 5 minutes.
  3. Add garlic green beans on top of rice.
    Garlic Green Beans
  4. Add crushed garlic to pan and brown chicken, approximately 8 minutes per side.Browning chicken in pan
  5. Set aside browned chicken. Lower heat and add butter to pan. After it melts, blend in flour, onion powder, salt and pepper until mixture is smooth and even. Pour in chicken stock, turn up heat and stir until smooth and boiling.
  6. Return chicken to pan, add heavy cream, cover pan and lower heat.  Simmer until chicken is no longer pink inside, approximately 20 minutes for boneless, and longer for bone-in.
    Simmer Chicken in Creamy Sauce
  7. Enjoy!

So what do you think?  Would you give this recipe a try?

Easy Yummy One Pan Garlicky Ketchup Chicken

Gralicky Ketchup Chicken with vegetables, rice and quinoa

Garlicky Ketchup Chicken

Doesn’t it seem like some days just get away from you?¬†I thought I was ahead of the dinner game when I managed to pull a bag of chicken out of the freezer to defrost, and cooked a pot of rice and quinoa while my daughter was busy helping¬†stir the pumpkin into the egg mixture for the Libby’s Pumpkin muffins we were baking.

Instead, my daughter won’t take her afternoon nap and¬†at¬†6 PM, she was fussy and¬†I still haven’t a clue what was for dinner except that there was rice and quinoa, and¬†the boneless and skinless chicken thighs were defrosted.

I’ve been wanting to use the green beans I got earlier in the week from Costco¬†so¬†I¬†Googled ‘chicken green bean recipes’ and¬†thought a¬†green bean and chicken casserole¬†that came up looked tasty.¬† But it’s getting much too late to be¬†attempting to make¬†cream of chicken soup from scratch since I didn’t have any on hand so I pinned it for another night.

Does Pinterest come with a warning label? It’s a dangerous place for me when it comes to time management.¬† I’m not sure what happened after I pinned the recipe but I ended up looking at shrimp recipes when I had no shrimp in the house, just defrosted chicken and a picture for sweet and sour shrimp looked really delicious.

While the term sweet & sour often conjures up an image of something fried and drenched in a bright red or orange sauce for some, it really can mean any flavor profile with both a strong sweet and a strong sour component.  The sour notes can be from vinegar, or tart fruits such as tomato, kiwi or pineapple, or sauces such as ketchup for example, and the sweet component can be from different types of sugar, sugar substitutes such as artificial sweeteners, honey, agave nectar, fruit preserves, syrup, etc.

Any of those¬†variations are almost always well received¬†by this family.¬†¬†The balance of sweet and sour can be adjusted easily to your preference¬†and works well with other spices on meats, seafood and vegetables.¬† Sweet and sour sauces are probably higher¬†in sugar content so¬†that might be something to consider if it’s important to you or your family.

By now, I think my daughter is hungry enough to eat anything so I just need to get food on the table quick.  I push away my phone and think.  The ketchup shrimp we had a few weeks ago was quick and easy to make and was wildly popular with my kiddo so maybe the sauce would translate well to chicken?

Garlicky (Sweet & Sour) Ketchup Chicken 

Adapted from one of my favorite sites for Cantonese recipes: The Hong Kong Cookery

Ingredients:
1 lb chicken (I used boneless and skinless thighs that were already marinated to taste with a mixture of salt, pepper, garlic powder and onion powder)
1/2 tbsp oil
1/2 cup chicken stock (I used white grape and peach juice since I know the chicken we have on hand was accidentally over salted when it was marinated)
3 tbsp ketchup
3 tbsp sugar
1 1/2 tbsp Shao Hsing Rice Wine
1 tbsp garlic, crushed
1 tbsp soy sauce

Optional: vegetables of choice

Directions:

  1. Brown chicken on both sides, then add stock, cover, lower heat and cook until juice runs clear and until centers are no longer pink, approximately 20 minutes.  About halfway through, I added approximately three cups of frozen vegetables (organic broccoli, red pepper, mushroom & green bean stir fry mix) and some browned vegetarian sausages as meat substitute for me.
    Browned Chicken, Vegetarian Sausages, and organic vegetables

    Browned Chicken, Vegetarian Sausages, and organic vegetables

    Remove chicken, vegetables and any liquid from pan.

  2. In the same pan, heat oil with crushed garlic at low temperatures until fragrant and garlic is slightly browned but not burnt.
  3. Add remaining ingredients (ketchup, sugar, Shao Hsing Rice Wine, and soy sauce) and liquids from chicken and cook until sauce is thick enough to coat chicken. Ingredients: soy sauce, rice wine, juice and ketchup
  4. Add back chicken, and vegetables if added, to sauce and mix and cook just a few minutes until well mixed

Tips:

To save time, I used frozen vegetables and the chicken was marinated and frozen the day we purchased it a week ago so there was almost no prep time. ¬†I crushed the garlic in one of the serving plates so I won’t have to wash the cutting board.

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Also, I didn’t need to add any oil but depending on your pan, add oil ~2 tbsp. to brown chicken.¬† I am probably super annoying because I rave so much about my Anolon pans, but¬†once I discovered that I did not need to add any oil to¬†brown meats, even skinless chicken, I was in love.¬† LOVE.¬† My sister brought me the set from Macy’s as a gift after she fell in love with her pans and now my mom and brother both have sets in their kitchens too.¬† Look how nicely the skinless chicken browned without any oil added:

Love how nicely the chicken browns with no oil

Love how nicely the skinless chicken browns without adding any oil.  Affiliate link: Anolon Pans

My daughter enjoyed this dish so much that she ate the leftovers for the lunch the next day when normally having the same meal in succession is a big no-no in her books.  Sweet and sour saved dinner (and lunch)!  Maybe give this recipe a try Рand let me know if you liked it.

So, does your family like sweet and sour as much as ours?  What is your favorite sweet and sour recipe?