Home-cooked Delicacies
My spicy meals are typically based on fresh vegetables, salad, chicken and salmon. But I also like to cook with beef.
Vegetable Pan with roasted Chicken
If you’re looking for a dish that’s as nourishing as it is flavorful, you’ll love my Vegetable Pan with Roasted Chicken. I’ve chosen chicken for this recipe because its mild, tender taste lets the vibrant flavors of the vegetables truly shine. Before cooking, I like to marinate the chicken so it stays juicy and delicious—trust me, it makes all the difference!
What I love most about this dish is how wholesome and satisfying it is. Loaded with fresh veggies and lean protein, it’s a meal you can feel good about serving any night of the week. Plus, it’s wonderfully versatile! Pair it with potatoes, fluffy rice, rustic ciabatta, or, if you’re feeling indulgent like I was, a side of crispy French fries.
Ready to cook? Let’s dive in!
Chop the carrots, bell peppers, broccoli, and mushrooms into small pieces and sauté in a pan with olive oil for about 10 minutes.
Deglaze with brandy and simmer for about 5 minutes until the alcohol has completely evaporated.
Then pour in water, add the soup cube and simmer for about 5 minutes until the cube has completely dissolved.
Add cornstarch and simmer for about 5 minutes until the liquid becomes creamy.
Finally, season with a little soy sauce, salt, and pepper to taste.
At the same time, cut the chicken into small cubes and marinate in a mixture of olive oil, soy sauce, honey, salt, and pepper.
- 1 carrot
- 1 bell pepper
- ½ head of broccoli
- 250 g mushrooms
- 1/8 l brandy
- 1/8 l water
- 2 tablespoons cornstarch
- 1/16 l soy sauce
- 1 beef stock cube
- 200 g chicken
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- Salt
- Pepper