One-pot meals are quick and easy to cook, perfect for when time is short. The common concept shared by this type of cooking is that as one puts all the ingredients together in one vessel, there no need to worry about getting the timing just right for each particular ingredients. Particular nice, is the fact that there is only one pot to clean afterwards!
- 1 lb boneless chicken
- 1 1/2 tsp all-purpose flour
- 1 tbsp olive oil
- 1 onion, cut in wedges
- 2 celery stalks, sliced
- 2/3 cup orange juice
- 1 1/4 cup chicken stock
- 1 tbsp light soy sauce
- 2 tsp honey
- 1 tbsp grated orange rind
- 1 orange bell pepper, seeded and chopped
- 8 oz zucchini sliced into half moons
- 2 small corn cobs, halved
- 1 orange, peeled and segmented
- salt and pepper
- 1 tbsp chopped fresh parsley, for garnishing
- lightly rinse the chicken and pat dry with paper towels. Cut into bite size pieces. Season the flour well with salt and pepper. Toss the chicken in the seasoned flour until well coated and reserve remaining seasoned coating.
- Heat the oil in a large, heavy-bottom skilletand cook the chicken over high heat, stirring frequently for 5 minutes, or until golden on all sides and seared. Use a slotted spoon to transfer to a plate.
- Add the onion and celery to the skillet and cook over medium heat, stirring frequently, for 5 minutes, or until softened. Sprinkle in the resrved flour and cook, stirring constantly, for 2 minutes. Remove from the heat. Gradually stir in the orange juice, stock, soy sauce and honey, followed by the orange rind. Return to the heat and bring to a boil stirring.
- Return the chicken to the skillet. Reduce the heat, cover and simmer – stirring occasionally – for 15 minutes. Add the orange bell pepperwith the zuchiniand corn cobs, simmer for an additional 10 minutes, or until the chicken and vegetables are tender. Stir well and heat through for 1 minute. Serve garnished with the parsley.
Enjoy, gentle reader, enjoy!