Asian-Inspired Crispy Chicken and Zucchini

Good morning loyal fans! I hope your beginning of the week is going well and you're already chugging along toward Friday (I know I am). This weekend I have big plans! Manicures and Beauty and the Beast with some lady friends, sprucing up my balcony garden and a dinner date with frozen yogurt with my favorite husband! Just gotta keep pushing through for 4 more days!


Anyway, last night I came home from the gym and broke open my The Happy Cook (Daphne Oz)cookbook  and was preparing to make Crispy Chicken and Zucchini. I read the recipe and quickly realized two things - 1) for this huge skillet-full of food the only seasoning called for was 2 Tsp of soy sauce and 2) 2 cups of chicken and 1 medium zucchini is not enough for myself and my hungry husband so I improvised and concocted this delightfully sweet and spicy Asian-ish dish! Behold! Asian-Inspired Crispy Chicken and Zucchini!


Asian-Inspired Crispy Chicken and Zucchini

2 Tbsp olive oil, divided
2 Tbsp butter, divided
1 small yellow onion, diced
1 medium zucchini cut into 1/4 in rounds
3 russet potatoes, boiled and cut into 1/4 in rounds
2 C shredded chicken breast
4 Tbsp Teriyaki sauce
2 Tbsp soy sauce
1 Tbsp red pepper flake
Fresh cracked black pepper


In a large skillet over medium-high heat, sauté onion in 1 Tbsp olive oil and 1 Tbsp butter until browned (roughly 3 minutes), stirring frequently.


After the onions have achieved their oh-so-delicious caramelized color, add in the zucchini rounds in a single layer. Flip them over to crisp up and brown the other side of the rounds after 3 minutes. Cook for another 3 minutes. Add in the potato rounds in a single layer and allow them to crisp and brown 3 minutes per side.


Push all the veggies to one side of the pan and add in the remaining 1 Tbsp olive oil and 1 Tbsp butter; then add in the chicken in a single layer. Allow the chicken to crisp and brown for 4 minutes and then flip to brown the other side. Once the chicken is adequately browned, mix in with the vegetables.


Now for the fun part: seasoning!!! Pour the Teriyaki and soy sauce over the mixture in an even layer to coat. The smell from the Teriyaki sauce hitting the hot pan is heavenly (and quite honestly made me miss my job at the sushi bar, if only for the delightful smell of the kitchen). Mix in the red pepper flake and fresh cracked black pepper and there you have it! A sweet and spicy dish fit for an Emperor!


Any Asian dish would not be complete without rice so I also made some curried rice.


Curried Rice


1 1/2 C water
1 C Jasmine rice
1 Tbsp butter
1 Tsp salt
2 Tsp curry powder
3 Tbsp rice wine vinegar


In a saucepan over high heat; bring water, butter and salt to a boil. Stir in rice and cover for 20 minutes, stirring occasionally.


After your rice is cooked through, add in the curry powder and rice wine vinegar and stir until the rice has a light yellow color. The vinegar brightens the flavor of the curry powder.


The slightly tangy rice was an excellent pairing for the sweet and spicy chicken! Ah! It was truly a fantastic meal (I ate seconds!)


Enjoy your Tuesday, readers!