VEGGIE STRINGS RECIPES

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SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY



Sheet-Pan Crispy Chicken Strips And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, large eggs, extra virgin olive oil, panko breadcrumbs, paprika, kosher salt, all-purpose flour, broccoli floret, ground black pepper, garlic, sweet potatoes, mayonnaise, dijon mustard, honey, BBQ sauce, ketchup

Provided by Pierce Abernathy

Yield 4 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts
2 large eggs
3 tablespoons extra virgin olive oil, divided
1 ½ cups panko breadcrumbs
2 teaspoons paprika
1 ½ teaspoons kosher salt, divided
1 cup all-purpose flour
2 cups broccoli floret
½ teaspoon ground black pepper, divided
2 cloves garlic, minced, divided
2 sweet potatoes, peeled
½ cup mayonnaise
2 tablespoons dijon mustard
2 teaspoons honey
BBQ sauce, for serving, optional
ketchup, for serving, optional

Steps:

  • Slice the chicken breasts into strips.
  • In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
  • In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
  • Place the flour in another medium bowl.
  • Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
  • Cut the broccoli into florets.
  • Preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper.
  • In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
  • Cut the sweet potatoes in half lengthwise, then slice into half-moons.
  • Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
  • Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
  • Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
  • Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
  • Enjoy!

Nutrition Facts : Calories 964 calories, CarbohydrateContent 84 grams, FatContent 41 grams, FiberContent 8 grams, ProteinContent 62 grams, SugarContent 15 grams

PORK VEGGIE STIR-FRY RECIPE: HOW TO MAKE IT



Pork Veggie Stir-Fry Recipe: How to Make It image

Even kids find this colorful combo of vegetables, pork strips, seasonings and peanuts very appealing. Serve it over rice for a main dish that needs no sides. —Laurel Reisinger, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 18

3 cups sliced cauliflower
3 tablespoons vegetable oil, divided
2 medium carrots, julienned
1 can (15 ounces) whole baby corn, rinsed and drained
1/2 cup frozen peas, thawed
1 pound boneless pork, cut into thin strips
2 green onions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 to 1 teaspoon chili powder
1 cup water
1/4 cup soy sauce
4 teaspoons honey
2 teaspoons chicken bouillon granules
4 teaspoons cornstarch
2 tablespoons cold water
1/4 cup salted peanuts
Hot cooked rice, optional

Steps:

  • In a skillet or wok, stir-fry cauliflower in 2 tablespoons oil for 3 minutes. Add carrots; stir-fry for 2 minutes. Add corn and peas; stir-fry until vegetables are crisp-tender. Remove; keep warm. , Stir-fry pork in remaining oil for 2 minutes. Add onions, garlic, ginger and chili powder; stir-fry until pork is no longer pink. Remove; keep warm. , Combine 1 cup water, soy sauce, honey and bouillon in same pan. Combine cornstarch and cold water; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return vegetables and pork mixture to pan; heat through. Stir in peanuts. If desired, serve with rice.

Nutrition Facts : Calories 277 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 1131mg sodium, CarbohydrateContent 16g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 22g protein.

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