Want a recipe that you can whip up anytime, in 20 minutes or less?
Do you love to cook, but want super easy meal on the table that is nourishing and crave worthy?
Me too. Thankfully I found this little gem when we started raising chickens a few years back and it has been a winner ever since.
Start to finish, including defrost, you can have a quick meal on the table in 30 minutes or less.
I know what you are thinking, it seems unrealistic, too good to be true, but this is real, real good.
We call it the 4- 2-10 method, memorize that order & you’re half way there!
Perfectly tender, succulent never dry or tough, give it a try tonight! No pounding or cutting or butterfly needed.
Supplies needed:
1 skillet and tight fitting lid,
1 pack Verdant Acres Pasture Raised Chicken Breasts,
1 tsp grass-fed fat or olive oil,
a timer,
seasonings (salt, pepper, soy sauce, creole, etc.)
Thaw your chicken breasts in Luke warm water, changing out once ( 10-15 min)
Step 1 : Heat your skillet to medium high heat, add butter, lard , tallow or olive oil to the pan.
Step 2: Season your chicken Breasts, then place on skillet, immediately set timer for 4 min.
Step 3: Flip your chicken breasts and sear for 2 min using timer.
Step 4: Immediately remove from heat, place tight fitting lid on pan and set timer for 10 min.
Step 5: DO NOT remove the lid from the pan. It is the steaming action in this last step that thoroughly cooks the chicken and keeps it juicy and succulent. It tempting, but resist the urge, instead go uncork some wine, pour a glass and enjoy the 10 min of rest!
Total cook time 6 min, rest time 10 min, thaw time 10-15 min, Dinner ready in 30 minutes or less!
Pad Thai:
Ingredients:
2 chicken breasts *cooked as directed above.
2 Eggs
1 Tbs Soy sauce or Coconut Aminos
8oz Flat rice noodles
1/2C Roasted Peanuts
2 Limes
Cilantro
Pad Thai Sauce:
1 bunch Green Onions Or fresh onion stems Chopped
1/4 Cup Cilantro (minced)
3TBS Fish sauce
3 TBS SOY sauce or coconut aminos
2TBS Rice vinegar
3TBS Creamy organic peanut butter
5 TBS Coconut sugar
*Sirracha to taste, optional
Step 1: Scramble 2 Verdant Eggs with 1 TBS Coconut aminos or soy sauce, set aside for later.
Step 2: Cook noodles according to the package directions.
Step 3: Cook chicken breast as directed above, then cut into cubes.
Step 4: Whisk together Pad Thai sauce ingredients.
Step 5: Drain cooked noodles, toss together with sauce, scrambled eggs, and chicken breast.
Step 6: Garnish with chopped peanuts, lime wedges and fresh cilantro.
Blackened Scallion Noodles
Ingredients:
1 bunch Green Onions Or fresh onion stems Chopped
3 TBS Soy sauce or coconut aminos
2TBS Rice vinegar
1 TBS Coconut sugar or Honey
Neutral cooking fat (lard, tallow)
8oz Rice Noodles
Directions:
Step 1: Heat your skillet to Medium high, add fat to pan, meanwhile cook noodles according to package directions.
Step 2: Chop Scallions into ringlets, toss into preheated skillet.
Step 3: Cook until slightly blackened, past caramelization.
Step 4: Add soy sauce, rice vinegar, coconut sugar, into the skillet whisk together.
Step 5: Chop Chicken into cubes, toss into skillet with blackened onions.
Step 5: Toss rice noodles with blackened onion sauce and chicken, enjoy right away!