Chicken and I have a love /hate relationship. I’m the first one to walk out the door if you give me plain chicken with nothing on it but salt and pepper and . Chicken in my book needs to be full of flavor. Add spices, herbs, different marinades and tada good old boring chicken becomes interesting and down right yummy.That’s why I’m always trying out things to put a new spin on chicken.
This particular recipe is the result of my experimentation to recreate a dish I had at a restaurant once. The combination of spices, the slight crunch of the vegetables and all the colors made this one of my family’s favorite chicken dishes.
I usually serve this with some rice , fried vegetable rice works nicely too. 
Sizzling chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Juicy chicken combined with slightly crunchy vegetables, colorful and full of flavor, making it a quick and easy dish to prepare.
Ingredients
Chicken marinade
- 3 Skin-less boneless chicken cut into cubes
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) barbecue sauce (optional)
- Juice of half a lemon
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp all spice
- Dried oregano
Vegetables
- 1 onion sliced
- 1 pepper sliced
- 1/2 cup (120 ml) mushrooms
- 1 medium carrot peeled and cut into slices
- 1/2 cup (120 ml) corn (optional)
- 1 cup (240 ml) chicken stock
- 1 tsp garlic powder
- 1/2 tsp powdered garlic
- 1/2 tsp all spice
- 2 tbsp (30 ml) soya sauce
Instructions
- In a large bowl, mix the chicken cubes with mayonnaise, ketchup, barbecue sauce, lemon juice, paprika, salt, and allspice. Ensure the chicken is well coated. Marinate for at least an hour or overnight for best results.
- Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
- Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell pepper, onion, zucchini, and carrot. Sauté for 5-7 minutes until the vegetables are slightly tender but still crunchy.
- Return the chicken to the skillet with the vegetables. Stir to combine and cook for an additional 2-3 minutes to heat through. Season with salt and pepper to taste.
- Serve hot, ideally with rice or fried vegetable rice on the side.
Notes
- For a deeper flavor, marinate the chicken overnight.
- Serve with rice or fried vegetable rice for a complete meal.
- You can substitute the vegetables with your favorites or whatever you have on hand.
- Adjust the spices to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7
- Sodium: 600
- Fat: 18
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 75
Frequently Asked Questions
How long should the chicken marinate?
Marinate for at least 1 hour. Overnight in the refrigerator produces noticeably better results — the mayo, ketchup, and spices penetrate deeper into the meat, and the chicken comes out more flavorful and slightly more tender. If you're short on time, even 30 minutes makes a difference.
How do I keep the vegetables slightly crunchy rather than going soft?
Sauté the bell pepper, onion, and carrot for only 5-7 minutes over medium-high heat — pull them while they still have some resistance. Return the chicken to the pan for just 2-3 more minutes to heat through. Longer cooking collapses the vegetables and you lose the contrast between the tender chicken and crunchy vegetables.
Can I substitute the vegetables with other options?
This dish is very flexible — broccoli florets, snap peas, baby corn, or zucchini all work well. Keep whatever you use cut to roughly the same size so everything cooks at the same rate. The mushrooms and corn listed are optional; the pepper and onion base is what gives the dish its character.
its a big health for me because im in saudi and they dont know how to make it