Chicken Steak with Sautéed Vegetables

If you're looking for a hearty and satisfying meal that's as wholesome as it is delicious, look no further than chicken steak with sautéed vegetables. This dish combines tender, juicy chicken steaks with a colorful medley of vegetables, all cooked to perfection. The chicken is seasoned to enhance its natural flavors and grilled or pan-seared to a golden brown, while the vegetables are sautéed until they're tender and vibrant. Whether you're cooking for a family dinner or a special occasion, this meal is sure to impress with its balanced flavors and nutritious ingredients. Let’s dive into how to create this delightful dish that brings together the best of both comfort and health!

Recipe

Region/ cuisine: American

Chicken Steak Preparation

Ingredients:

• 4 garlic cloves

• 1 tbsp soy sauce

• 1 tsp red chili sauce

• 1 tbsp tomato ketchup

• 1 tsp oregano

• 1 tsp chili flakes

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp vinegar(optional)

• 1 tsp olive oil

• 2 chicken fillets

• 1 tbsp butter (for greasing and basting)

  
  

Instructions:

1. Roast the Garlic:

   • Place the garlic cloves directly over a flame or on a dry skillet. Roast until they are charred and softened. Allow them to cool, then peel them.

2. Prepare the Marinade:

   • In a mixing bowl, combine 1 tbsp soy sauce, 1 tsp red chili sauce, 1 tbsp tomato ketchup, 1 tsp oregano, 1 tsp chili flakes, 1 tsp salt, 1 tsp black pepper, 1 tsp vinegar, and 1 tsp olive oil. Mix well.

3. Marinate the Chicken:

   • Massage the marinade into the chicken fillets thoroughly. Add the roasted garlic cloves to the chicken, either whole or roughly chopped, and mix well. Let the chicken marinate for at least 30 minutes (or up to 4 hours in the refrigerator for better flavor).

4. Heat the Pan:

   • Preheat a grill pan over medium-high heat. Lightly oil the pan and let it heat up.

5. Cook the Chicken:

   • Add 1 tbsp of butter to the pan and allow it to melt, coating the surface evenly.

   • Place the marinated chicken fillets onto the grill pan. Grill for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C). Baste the chicken occasionally with melted butter to keep it moist and flavorful.

6. Serve:

   • Once the chicken is fully cooked and has a nice char, remove it from the pan. Let it rest for a few minutes before slicing or serving.

     
     

Sautéed Vegetables Preparation

Ingredients:

• 1 tbsp butter

• 2 medium carrots, sliced or diced

• 1 cup broccoli florets

• 1 cup mushrooms, sliced

• Salt and pepper to taste

Instructions:

1. Prepare the Pan:

   • Heat a pan over medium heat. Add 1 tbsp butter and let it melt, ensuring it coats the bottom of the pan evenly.

2. Cook the Carrots:

   • Add the sliced or diced carrots to the pan. Sauté for about 5-7 minutes, or until they are starting to become tender but still have a slight crunch.

3. Add the Broccoli:

   • Add the broccoli florets to the pan with the carrots. Continue to cook for another 5 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp.

4. Add the Mushrooms:

   • Add the sliced mushrooms to the pan. Mix them with the carrots and broccoli, cooking for an additional 3-4 minutes, or until the mushrooms are tender and cooked through.

5. Season and Toss:

   • Season the vegetables with salt and pepper to taste. Toss everything together to ensure even seasoning.

6. Finish and Serve:

   • Give the vegetables a final mix. Turn off the heat and transfer the vegetables to a serving dish.

Your Chicken Steak with Sautéed Vegetables is ready to serve.