Recipe modified by You Want Me to Cook - February 25, 2011.
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commentary-free and printer-friendly version of it, please click here.
Recipe originally published
in Simple and Delicious, December/January 2011.
If you haven’t figured it out by
now, I’m kind of a cynic. I am
especially critical of the Fantastic-30-Min-That-Is-Good-For-You-And-Easy recipe. When I see these types of recipes, I usually roll my eyes hard enough to make me dizzy. That doesn’t mean I don’t
try to get it done in the time specified though. When I see a 30-minute meal, I find it a personal
challenge to get it done. See, I fancy
myself a moderately good chef. I can’t
create recipes but I can cook (and yes, there is a BIG difference), so I should be able to cook a 30-minute-meal in the time specified. Alas, that is very rare for me.
Now, I present to you a one-pan
recipe with 7 ingredients that can be done in 30-45 minutes. I know what you’re thinking. My BS detector went off almost immediately. However, it actually happened. I think this is the first time on record (for
me that is). I actually finished making
it in 41 minutes with minimal equipment.
Is it “good for me?” Well, it isn’t
the healthiest dish I’ve made, but it wasn’t bad either. I think for using convenience foods, this is
probably as good as it’s going to get.
My finished meal:
 |
| © You Want Me to Cook? Asian Chicken Skillet |
This dish looked and smelled
fantastic. In fact, I considered eating
it right off the serving spoon. The
chicken looked great and that came as a surprise to me. To me, it always seems to dry out in a
skillet. I was glad I bought a stir-fry
blend that had red and green peppers in it.
It gave the dish a little color (and flavor – of course)
