/ck/ - Food & Cooking

>>18072955
-Put it in a bag with some oil and spices you like for a few hours
-Sear it in a dutch oven or something similar and put it to the side while you cook a veggie in the same pan
-Get some rice and pour in chicken broth until it's slightly covered
-Put your chicken back in and bake in the oven for 35 min at 375

It's something I make when I'm too depressed to get off my ass and I separate it as a prep meal for the next few days

Take out two breasts, let them thaw to room temp, then rinse them, shake/pat dry.
Cut up into smaller chunks, half an inch or a cubic centimeter.
Put the pieces in a larger bowl, season with salt, sweet ground red paprika (optional), ground black pepper and cooking oil of your choice, mix thoroughly and evenly, let it sit for at least half an hour (the more the better, I leave it marinating for as long as I do the rest of the prep work, some people even overnight).
Heat up a large pot with some fat of your choice (no extra virgin olive oil or butter).
Throw some diced onions and stir until onions look like they sweated out a bit (hopefully before thinner parts start to burn).
Throw meat on there and stir slowly so all sides are evenly white.
Lower heat and fill about halfway the height of meat with boiling water or broth, storebought is fine too, but no dry versions or KNORR STOCK CUBES or buillon cubes.
Put lid on and stir now and then, top up with liquid as needed, but dont boil the meat fully covered.
Keep this up for about 3/4 hour and taste it if it is tender.

viola, you now the most basic chicken breast meat apart from grilled breasts, if it went fine, you can add other seasonings, sauces, veggies, whatever

>>18073236
whats wrong with Knorr stock cubes

>>18072955
>bake chicken breast
>cube
>chop up celery and red onion medium to fine
>add mayo
>optionally add some caesar
>mix all together
>toast bread
>mustard on bread
>top with mixture

>>18072955
If you're willing to take the time to cut up and bread the breasts into chunks, you can do a bunch of American-style chinese foods. I make sweet and sour chicken once a month or so, breading is the most time-consuming part while frying and mixing the sauce is quick&easy.
Related, I have not tried orange chicken yet but all these chinese chicken dishes seem to be the same process and the only difference is the sauce you toss 'em in at the end. With that in mind, you can do a lot.
Also try to fry some rice sometime, it's easy and delicious. I usually add in a scrambled egg and whatever leftover meat I have cut up.

>>18072955
why mention you’re single

chicken breasts are notoriously tricky
why did you do this

>>18072955
buy a forman gril and some cheap bottled marinades