Lo Mein Beef & Vegetable Stir-Fry

Lo Mein Beef & Vegetable Stir-Fry

Lo mein is a Chinese noodle dish made from boiled wheat noodles which are tossed with stir fried meat, vegetables and a sauce.

The word “mein” in Chinese means noodles, and “lo mein” means tossed noodles. This is how most lo mein dishes are made.

Lo Mein Beef & Vegetable Stir-Fry

After the stir-fry is done, the wheat noodles are put over the stir-fry and mixed in.

There is often confusion between pasta and noodles. Pasta, the signature dish of Italy, is made from durum semolina, a tetraploid species of wheat with a yellow endosperm and a coarser texture than common wheat.

This Is a Plate Of Italian Pasta with Pesto Sauce – Not a Plate Of Noodles With Pesto Sauce

Where as noodles are associated with Asian dishes. They are made with flour milled from common wheat, rice flour, or starch from a tuber or bean.

Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.


Looking For Gluten-free Pasta – Try These Recipes Using Vegetables As Pasta – Vegetable Alternatives To Traditional Pasta – with recipes


Lo Mein Beef & Vegetable Stir-Fry

These fresh lo mein noodles are mixed together with beef, vegetables and a savory stir-fry sauce. With the end result being a bowl or plate of deliciously yummy food.

The Sauce

1 tablespoon cornstarch

1/2 cup soy sauce

1/2 cup brown sugar

1/4 cup hoisin sauce

2 tsp. sesame oil

1/2 tsp. ground ginger

1/4 tsp. crushed red pepper flakes

Add cornstarch and dark soy to a medium sauce pan over medium high heat and mix until lump free.

Next add remaining sauce ingredients and mix in. Bring to a boil then simmer until sauce thickens. Set aside.

The Stir-Fry

1 pound of either flank steak, skirt steak, ribeye or top sirloin, cut into 1×1 inch strips

1-2 teaspoons sesame oil

1 16 ounce bag (fresh not frozen) of prepare stir-fry vegetables

8 ounces lo mein noodles

Using a hot skillet with sesame oil, cook beef until it’s golden brown, remove from the skillet and set aside.

Using the same skillet, add some sesame oil and sauté vegetables (do not over cook). Next add cooked beef and sauce and mix in.


Cook’s Notes

The Meat:

For added flavor, marinate meat strips in 1/4 cup of prepared sauce. After marinating, save sauce to add with rest to stir-fry.

The Noodles: We recommend using cooked lo mein noodles for convenience. You can find them in the refrigerated section of any Chinese grocery, wherever they stock the fresh noodles, rice cakes, and wonton/dumpling wrappers.

Though you can use a box of the noodles, just cook according to package instructions.

The Vegetables: A stir-fry needs crisp tender vegetables, meaning the vegetables are just cooked to the point that they are still a bit raw inside.

This not only retains their flavor, color and nutrients better, but it also prevents overcooked vegetables leeching water, which can water down the flavor of the sauce.


Next add noodles and mix in. Continue cooking until the noodles are warmed through.

Lo Mein Beef & Vegetable Stir-Fry

Suggested to plate and serve immediately.


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Sweet & Sour Chicken Stir-Fry

Dinner’s ready in just 30 minutes with chicken thighs pared with onions, sweet peppers and stir-fried with a homemade tangy sweet-and-sour sauce.

This sweet and sour chicken recipe is the ideal dish for a quick and deliciously yummy meal.

Sweet and sour chicken came to the USA from China in the 18th century. But it wasn’t until the 20th century that it spread throughout the country and became popular when the Chinese migrants turned from work as gold miners and railroad workers to Asian restaurant owners of food and drink.

Sweet & Sour Chicken Stir-Fry

Sweet & Sour Chicken Stir-Fry
Sweet & Sour Chicken Stir-Fry – Star 💫 Of Your Dinner Table

Preparing Sweet & Sour Sauce

⅓ cup brown sugar

2 tablespoons ketchup

½ cup water

½ teaspoon salt

3 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons corn starch

2 tablespoons of cold water

Add brown sugar, ketchup, water, salt, vinegar, and soy sauce in a medium sauce pan.

Bring to a boil over medium high heat.

Stir in cornstarch mixture and reduce heat to medium low and cook for 2 minutes stirring constantly. Set aside.

Prepare Chicken & Vegetables

1 cup Pancake mix

1/2 teaspoon pepper

2 eggs

1 lbs. boneless skinless chicken thighs, cut into cubes

1/4 cup vegetable oil

1 small onion, thinly sliced, cut into rings than strips

1 medium green bell pepper, cut into strips

1 medium red bell pepper, cut into strips


Cook’s Notes

Chopped vegetables should equal 3 cups

Also Read More Here About How To Successfully De-Bone Chicken Thighs – with recipes


1 can (20 oz.) pineapple chunks, drained

1/2 cup sweet-and-sour sauce

Cooked rice or rice noodles, if desired

In large resealable food-storage plastic bag, mix pancake mix and pepper.

In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with pancake mix. Seal bag; shake bag until chicken is coated.

In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add vegetables; cook 2 minutes, stirring frequently. Remove from skillet.

In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center.

Next add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot.

Sweet & Sour Chicken Stir-Fry

Plate and serve over cooked rice or noodles.


Try these favorite Asian recipes.

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Easy Asian Style Fried Rice

Easy Asian Style Fried Rice

Eating China states that fried rice is an all-in-one dish that conquered the world. This quick, cheap and tasty dish is endlessly adaptable and available everywhere.

Preparing this all-in-one dish is way quicker than waiting for your on-line take-out deliver to show up.

Regardless of how popular fried rice might be in other countries, in China fried rice is not an everyday home cooked food.

The Chinese like their rice steamed, white, and fluffy, but most of all plain. And fried rice does not fit that description.

As a matter of fact, fried rice was invented to use up leftovers. It was a dish of convenience and a way to save money and to find other uses for leftovers before throwing them out.

But today in China fried rice is eaten more out of choice than necessity. Typically it is served as a meal-in-one dish enjoyed for lunch or as a simple dinner, perhaps with a soup or a vegetable dish.

About That Rice

Some cooks will say that the dryness of day old cooked rice contributes to the ideal texture in the out come of the dish.

Using freshly steamed rice will render the final fried rice mushy and soft.

This is true if using white rice. But using just cooked brown rice will contribute to a typical firm fried rice texture.

This is because brown rice still has the fiber intake. With white rice, the outer fiber had been removed.


Read Here About Reheating Rice – Is It Okay To Reheat Cooked Rice?


Easy Asian Style Fried Rice

1 cup brown rice, cooked

1 cup frozen peas and carrots

1 chicken thigh, skinless, boneless, chopped into small pieces

3 thick slices of bacon, cut into small pieces

1 tablespoon olive oil

1/4 cup soy sauce

2 tablespoons honey

1 1/2 tablespoon fresh ginger, finely diced

3 small cloves garlic, minced

Cook rice according to package instructions. To save time use an Instant Pot. Follow appliance’s manual instructions.


Cooks Notes

If making stove top cooked rice, it will be done in about 45 minutes. To save time, use an Instant Pot, as brown rice will cook in 25 minutes.


Add diced meat to a medium bowl. Next add soy sauce, garlic, honey and ginger. Mix until well combined. Set aside in refrigerator to marinate meat.

When rice is ready. Set aside to cool.

Place a medium sized skillet over medium heat. Add 1 tablespoon butter. When melted, add eggs, cook soft scrambled, remove from heat and set aside.

In same skillet, add the olive oil and heat. Next, add marinated meat and cook until done, about 5-6 minutes. Remove from heat and set aside with scrambled eggs.

In the same skillet, add a teaspoon of butter with cup of frozen peas and carrots. Continuously stir vegetables in butter until vegetables have melted and softened lightly.

Add rice and meat to vegetables. Mix until all is well incorporated.

Plate and serve.


Try these deliciously yummy rice dishes.

Find More Instant Pot recipes – Type “Instant Pot” into the search box and click Search.


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Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

Asian Inspired Chicken Meatballs are packed with East Asian flavors like ginger, garlic, soy sauce, cilantro and lemongrass.

If you’re wondering about the later, that is lemongrass, it’s a fragrant grass that grows mainly in tropical climates around Southeast Asia. The grass yields an oil that smells of lemon and the herb is widely used in Asian cooking.

DeeDee Niyomkul, owner of Chai Yo Modern Thai in Atlanta (USA) says this that lemongrass is not too overpowering, which leaves an abundance of opportunity to layer in other exotic flavors for complexity.

Lemongrass has hints of citrus, lemon, slight mint, earthy and grassy flavors.

Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

1/2 cup breadcrumbs

2 tbsp milk

1 tbsp vegetable oil

1 white onion, finely chopped

1 medium carrot, graded

2 garlic gloves, minced

1 stalk lemon grass, white part only, finely chopped

1 tbsp ginger, grated

2 tbsp soy sauce

1 tbsp fresh lime juice

1 pound ground chicken

2 tbsp cilantro, finely minced

Dip

1 cup Greek yogurt

1/2 Lemon Grass Stalk lemongrass stalk, white part only

2 tsps ginger, grated

1/2 lime, zest and juice

Preheat oven to 400F and line a baking tray with parchment paper

In a small bowl, pour the milk over the breadcrumbs and set aside while preparing the rest of the meatball mix. 

Heat the oil in a frying pan over a medium-high heat. Add the onion and carrot and cook until softened, about 4 mins.

Next add the garlic and lemongrass and cook for a further minute. Remove from the heat and allow the mixture to cool.

In a small bowl, add the ginger, soy sauce and lime juice. Stir until combined. 

Add the ground chicken to a large mixing bowl and add the carrot mixture, sauce mixture, cilantro and the breadcrumb mixture. Gently mix until combined.

Chicken Meatballs Ready To Be Baked

Shape two ounce of meat mixture(equal to a cookie scooper) into meat balls and place onto a parchment paper lined baking sheet (makes about 27 meat balls).

Place in the oven and bake for approx. 20-30 mins, or until golden and cooked through.

Making the Dip

Add the lemongrass to a food processor and pulse until finely minced. Add the ginger, lime zest and juice and continue to pulse until combined.

Stir the mixture through the yogurt until fully mixed.

Plate and serve.


Find more meatball recipes – National Meatball Day. The recipes include:

  • Hedgehog Meatballs
  • Bourbon Meatballs
  • Orange Ginger Pork Meatball Soup

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Sticky Honey Ginger Chicken Drumsticks

Sticky Honey Ginger Chicken Drumsticks

The aromatic chicken in its sticky honey ginger sauce has all the same delicious flavor you’d expect from an Asian take-out and can be made in minutes.

Because the sauce is strong, steamed rice and greens are the perfect side dishes for this ginger chicken recipe.

Juicy chicken legs cooked in a sticky ginger sauce is a deliciously yummy easy dinner recipe.

The Thai chicken marinade is perfect for not only drumsticks, but also using thighs or breasts.

And this is the perfect Asian recipe when you don’t feel like turning on the oven!

Sticky Honey Ginger Chicken Drumsticks

6 chicken drumsticks

MARINADE

2 cloves garlic, crushed or 3/4 teaspoon granulated garlic

1 1/2 tablespoons ginger, minced or 1/2 tsp. powdered ginger

1/2 teaspoon red chili flakes

1 1/2 tablespoons honey

1/4 cup soy sauce

GARNISH

sesame seeds

spring onions, green parts chopped

In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.

Mix in the chicken drumsticks.

Cover with cling film and leave to marinate in the fridge for 1-2 hours

Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.

Remove from the pan and pour in the marinade.

Bring to a boil and stir, until the marinade is thick and resembles a sauce.

Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.

Garnish with sesame seeds and spring onions.


Find Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Instant Pot Mongolian Beef

Mongolian Beef next to Orange Chicken is a favorite take-out dish.

This recipe is deliciously yummy. It’s better than the restaurant version.

It’s easy to make, with a saucy, tender beef out come and it’s ready in under 30 minutes with the Instant Pot.

That’s faster then the time you’ll spend ordering it on line and waiting for it to arrive.

Mongolian Beef is a very fast stir-fry that can be done on the stovetop.

With this Instant Pot version, the beef cooks up infused with so much flavor, and as mentioned prior, every bite is juicy, tender meat.

Instant Pot Mongolian Beef

2 pound flank steak cut into thin strips

½ cup cornstarch

2 tablespoon rice vinegar

1 cup soy sauce

⅔ cup water

4 cloves garlic minced

1 teaspoon ginger minced

1 cup brown sugar packed

½ teaspoon red pepper flakes

3 tablespoon sesame oil

2 green onions chopped

2 tablespoon sesame seeds

Prepare the Beef

In a large bowl toss the flank steak strips with the cornstarch together and let them sit for 5 minutes. This will ensure the cornstarch penetrates the beef.

Make the Sauce

In a medium size bowl add the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, red pepper flakes and whisk well. Set aside.

Turn your Instant Pot to the saute setting.

Sear the Beef

Add half of the sesame oil to the pot. When the oil is hot add half of the flank steak and cook 2 to 3 minutes until it starts to brown. Remove from the pot and repeat with remaining sesame oil and beef.

Return all the beef to the pot and press the cancel button on your Instant Pot. Pour the sauce over the beef and stir well.

Cook

Close the lid. Set the Instant Pot to Pressure Cook – Custom – high pressure and set the timer to 10 minutes.

When cooking is complete, use a quick release to depressurize.

Stir in the green onions and garnish with sesame seeds. Serve over rice.


Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


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Spicy & Sweet Roasted Pork Belly

Spicy & Sweet Roasted Pork Belly

Pork belly has been a delicacy in many Asian countries for decades.

The pork belly is one of four primal cuts of pork and its where bacon comes from, once cured, smoked, and sliced.

Cesar Herrera, chef instructor at Auguste Escoffier School of Culinary Arts in McHenry, Illinois says that pork belly blends well with an array of other flavors or can hold its own as the star ingredient of a dish.

Kitchen Ratings describes the pork belly as one of the most flavorful cuts of pork you can find.

They say that the belly has the perfect amount of both fat and meat so that neither feature overpowers the other.

Dr. Stuart Farrimond author of – the Science of Cooking, writes that when raw fat is tasteless, but when cooked turns to oil carrying flavor and giving a moist mouthfeel.

Know Your Pork Belly

The optimal ratio between meat and fat is about 50/50 for oven roasted pork belly.

If it has too much meat, your pork will come out of the oven dry. On the other hand too much fat and it will be greasy and heavy tasting.

Remove the skin called a fat cap before cooking pork belly. A butcher can do this for you, but it is easy if you choose to do so.

Buy pork belly cut into strips that are 3-5 inches thick.

Pork belly has juicy fat layers that run through the meat. Once cooked it becomes tender, similar in texture to a pork loin.

And the fat is melt-in-your-mouth with deliciously yummy flavor.

A forked piece of Spicy & Sweet Roasted Pork Belly

Pork belly is an ethnically diverse product.

Whatever your ethnicity there is likely a pork belly dish in your heritage.

Spicy & Sweet Roasted Pork Belly

3 pounds pork belly, skin removed and cut into 2 inch cubes

2 cloves garlic, finely minced

1 teaspoon dried red chili flakes

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoons brown sugar, lightly packed

1 tablespoon sesame oil

1/4 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon black sesame seeds

4 stalks green onion, chopped

Remove the skin from the pork and cut into 2-inch cubes. Set aside.

In a large bowl whisk together all ingredients, except the sesame seeds, pork belly, and green onions.

Once marinade is made, add the pork pieces and toss to coat.

Cover bowl with plastic wrap and place in the refrigerator for one hour.

Preheat oven to 400 degrees F.

Remove pork from fridge and arrange pieces on a baking sheet loosely. Roast for 20 minutes.

Remove baking sheet from oven and carefully turn each piece over, and roast for 10 minutes more.

Remove from oven, sprinkle with sesame seeds and green onions. Return to oven for an additional 5-10 minutes, or just until you smell the fragrance of the onion.

Plate and serve immediately with your favorite side dish.

Plated Spicy & Sweet Roasted Pork Belly with a side of asparagus

Enjoy the flavor of pork belly with this recipe – Pork Belly Sharp Cheddar Broccoli Bake.


Mango Thai Noodle Salad With Sesame Ginger Dressing

Mango Thai Noodle Salad with Sesame Ginger Dressing

If you like Asian noodle salads, then you’ll love this fresh and bold deliciously yummy Mango Thai Noodle Salad.

It features gluten-free rice noodles, fresh crunchy vegetables, ginger, cashews, sweet chunks of mango and fresh herbs like Thai Basil, mint and cilantro.

This visually appealing and delicious salad is remarkably low in calories and fat.

Mango Thai Noodle Salad with Sesame Ginger Dressing

8 ounces rice noodles

2 mangos, diced

1 red bell pepper, thinly sliced

2 cups snow peas or sugar snap peas, cut into bite-sized pieces

2 cups red cabbage, thinly sliced

¼ cup EACH: cilantro, mint, and Thai basil ¼ cup whole cashews, roasted

Sesame Ginger Dressing

¼ cup avocado oil (or any neutral-tasting vegetable oil)

3 tablespoons EACH: sesame oil, rice wine vinegar, and tamari sauce (or a gluten-free soy sauce)

2 tablespoons EACH: tahini and honey, can sub maple syrup

1 tablespoon finely minced ginger

2 cloves garlic, minced

½ teaspoon salt

Cook the rice noodles according to the package directions. Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.

In a small bowl, whisk the dressing ingredients together.

Pour the dressing into a large salad bowl.

Next place the cooked rice noodles and all the remaining ingredients and toss until well coated and everything is mixed together.

While this Thai Noodle Salad can easily be served as a lunch or brunch dish, it can be a main meal dish as well.

Just add some marinated barbecued chicken thighs.

This Asian inspired salad can serve 4-5 persons. Therefore, marinate 4-5 chicken thighs (skinless, boneless) with some gluten-free soy sauce or tamari sauce, a little fish sauce and coconut sugar.

Marinate meat for more than 30 minutes. Then cook on a bbq grill. Chop meat and add to salad.

Read more here about Cooking With Chicken Thighs.

And if you like mangoes , then you’ll love the deliciousness of our Apple Mango and Radish Salad.


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Orange Chicken & Peppers

Orange Chicken & Peppers

Orange chicken my be considered Chinese cuisine in North America, but the dish is rarely found on a kitchen table or in a Chinese restaurant in China.

The dish has been credited to Andrew Cherng, owner and founder of Panda Express.

Cherng says that orange chicken is just a variation of General Yao’s Chicken, another dish that is almost unknown in China.

Jennifer Lee an American journalist who previously worked for the New York Times wrote saying that General Tso’s Chicken and Orange Chicken are Americanized mutations of sweet and sour dishes found in China.

According to Lift Enrichment, orange chicken originally was not coated with flour or a starch, like cornstarch.

The orange sauce was made of leftover orange or lemon peels cooked with soy sauce, chilis and garlic.

The sauce had a citrus element, but it wasn’t as pronounced or sweet like it is today.

The sweetness of orange chicken today was introduced to cater to American tastes.

In 2013, Panda Express reported that it sold more than 65 million pounds of Orange Chicken.

What To Know Before Cooking Your Orange Chicken & Peppers

It’s an easy stir-fry to prepare. It’s made mostly with kitchen staple ingredients that goes from pantry to table in 30 minutes.

If you like Panda Express’s Orange Chicken, then you will love this richly flavored recipe.

Orange Chicken & Peppers

Make it for half the price and none of the guilt with extra added ingredients (which most restaurant recipes add).


Read More About Cooking with Chicken Thighs


Orange Chicken & Peppers

6 chicken thighs, boneless, skinless

¼ cup all purpose flour

1 tablespoon corn starch

1 teaspoon black pepper

1 teaspoon onion powder

1/2 teaspoon ginger powder

1/2 teaspoon salt

1 teaspoon paprika (to add color to chicken)

Neutral oil for frying, such as refined avocado oil or olive oil *See Note Below

Orange Sauce

3/4 cup fresh orange juice

1 1/2 tablespoons corn starch

2 tablespoons sesame oil

3 tablespoons soy sauce

1 1/2 tablespoons rice vinegar

2 tablespoons brown sugar

1/4 teaspoon powdered ginger

1/4 teaspoon powdered garlic

1/2 teaspoon black pepper

1 tsp. orange zest

Orange zest from 1 orange

*Note – A refined oil is flavorless and odorless and has a high smoke point. It will not overpower or distract from the flavors of other ingredients in a recipe.


Know More About The Smoke Point of Oils


Cooking The Orange Sauce

To prepare the orange chicken sauce, bring all the sauce ingredients together in a bowl and whisk together until incorporate.

Heat a skillet over medium-low and simmer the sauce until it thickens.

Cut the boneless skinless chicken thighs into 1/2 inch chunks.

Toss the chicken pieces in a bowl and coat with the flour, corn starch, black pepper, onion powder, salt and ginger powder.

Optional to add a little paprika to make the color of the chicken come out a little more orange after frying.

Add oil to a deep frying pan. After oil had heated up, add flour/starch coated chicken pieces leaving some space between them to avoid over crowding.

Fry pieces for 2-3 minutes or until golden brown. Do not over cook the chicken. This will make them chewy.

Drain fried chicken pieces of excess oil using a spider strainer spoon and add the pieces to the cooked orange sauce.

Mix the chicken pieces with the sauce and cook together for 1-2 minutes.

Optional to serve the Orange Chicken & Peppers over rice or rice noodles.

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Sesame Roasted Orange Chicken Thighs

Sesame Roasted Orange Chicken Thighs

This Sesame Roasted Orange Chicken is deliciously yummy.

It’s drenched in a sweet Asian inspired orange sauce then coated with black sesame seeds.

It’s an easy to make finger licking chicken thigh dinner that you and your whole family will love.


Read More Here About Cooking with Chicken Thighs


Sesame Roasted Orange Chicken Thighs

8 boneless skinless chicken thighs

½ cup arrowroot or cornstarch

¼ cup black sesame seeds

2 tablespoons toasted sesame oil

Cilantro, to serve

Blood Orange Sauce

¼ cup honey

Juice and zest from 1 orange (if available can use blood oranges)

2 tablespoons soy sauce

2 teaspoons sesame oil

1 inch piece of ginger, finely minced

1 clove garlic, finely minced

Preheat oven 425 degrees.

Line a baking sheet with parchment paper.

Place the chicken in a resealable plastic bag.

Add the starch and the sesame seeds, seal the bag, and shake to coat the chicken.

Drizzle half the oil on the baking sheet then lay the chicken on top.

If there are sesame seeds remaining in the bag, take them out and press them into the tops of the chicken.

Drizzle with the remaining oil. Place the chicken into oven and roast for 35 minutes.

For orange sauce, combine all the sauce ingredients in a small pan over medium-high heat. Bring to a boil, and boil for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon.

Remove chicken from oven and dip each piece in the sauce then set it back on the baking sheet.

Turn oven to broil and place the chicken back in the oven for 5 minutes. Note: keep a close eye to make sure chicken doesn’t burn.

Remove from oven. Plate and top with chopped cilantro.

This Dish Plates Well With Parmesan Roasted Cauliflower and Broccoli

Here is more chicken thigh recipes:


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