Cooking with chicken: 2 delicious recipes you've got to try

October 9, 2015

In these delicious recipes, chicken is paired with nutritious vegetables for a balanced meal that's easy to prepare. Read on for two flavourful chicken dishes that can't be beat!

Cooking with chicken: 2 delicious recipes you've got to try

Teriyaki chicken & vegetable kebabs

  • Preparation: 20 minutes.
  • Refrigerate: 30 minutes.
  • Cooking 14 minutes.
  • Serves 4.


  • 500 g (1 lb) skinless chicken thigh fillets, cut into 2.5 cm (1 in) chunks
  • 125 ml (1⁄2 c) bottled teriyaki baste and glaze
  • 1 medium zucchini, quartered lengthwise and cut crosswise into pieces
  • 0.5 cm (1⁄4 in) thick 1 large red pepper, cut into 2.5 cm (1 in) squares
  • 4 scallions, trimmed and cut crosswise in half
  • 8 canned whole water chestnuts, drained and rinsed


  1. Combine chicken and half the teriyaki baste in a small bowl. Refrigerate, covered, 30 minutes.
  2. Preheat grill or barbecue to medium-hot. Thread chicken, zucchini, pepper, scallion and water chestnuts on eight 30 centimetre (12 inch) metal skewers, finishing with a water chestnut. Brush with a little of the remaining teriyaki baste.
  3. Grill or barbecue kebabs 10 centimetres (four inches) from heat, turning often and brushing with baste, until vegetables are crisp-tender and chicken is cooked through, 12 to 14 minutes.

Some nutritional information to keep in mind

  • Kebabs are a fun, easy way to include a variety of healthy vegetables in one meal.

Every serving contains:

  • 212 calories
  • 23 g protein
  • 9 g fat (including 2 g saturated fat)
  • 74 mg cholesterol
  • 10 g carbohydrates
  • 1 g fibre
  • 1,452 mg sodium

Chicken stir-fry

  • Preparation: 5 minutes.
  • Cooking: 12 minutes.
  • Serves 4.


  • 30 ml (2 tbsp) olive oil
  • 500 g (1 lb) boneless skinless chicken breasts , cut into strips 1 cm (1⁄2 in) wide
  • 2 ml (1⁄2 tsp) salt
  • 1 ml (1⁄4 tsp) black pepper
  • 350 ml (1 1⁄2 c) sliced, seeded red, green or yellow peppers
  • 350 ml (1 1⁄2 c) sliced zucchini
  • 2 cloves garlic, crushed
  • 10 cherry tomatoes, each halved
  • 2 ml (1⁄2 tsp) dried oregano
  • 10 ml (2 tsp) balsamic vinegar


  1. Heat oil in a large non-stick frying pan over medium-high heat. Add chicken. Sauté until barely cooked through, or about four minutes. Sprinkle on half the salt and all the pepper. Remove chicken from pan.
  2. In the same pan, sauté pepper and zucchini just until tender, or four minutes. Sprinkle with remaining salt.
  3. Add garlic; sauté 30 seconds. Add tomato and oregano. Cook one minute. Return chicken to pan. Sprinkle with vinegar and heat through.

Nutritional information you should know

Every serving contains:

  • 209 calories
  • 24 g protein
  • 10 g fat (including 2 g saturated fat)
  • 63 mg cholesterol
  • 6 g carbohydrates
  • 2 g fibre
  • 352 mg sodium

Smart tips for your chicken stir-fry

  • Packets of pre-sliced vegetables from the supermarket make this a quick, easy dish.
  • Many other fresh vegetables can be used, such as broccoli and green beans.

Spice up your routine with these unique chicken recipes that are sure to impress your entire family.

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