May 072012

Yes, more Brussels sprouts, and this time with chicken. This dish is a kind of an adaptation of Asian dish…instead of let’s say “Chinese vegetables”, I substituted for Brussels sprouts.
It is simple and really fast to fix, perfect for a weekday dinner and great for next day lunch. The great thing about this dish is that you can make this dish and at the end of it you will have only one pan to wash. I like to serve this dish with rice.


1 chicken breast, cut into small chunks
3-4 cloves of garlic
1 tablespoon soy sauce
½ tablespoon corn starch
Salt and pepper to taste
1 tablespoon olive oil
1 small onion, chopped
½ lb Brussel sprouts cut in half


Marinate the chicken with garlic, soy sauce, salt and pepper. Set aside. In the meantime blanch the sprouts. Make sure that you just blanch, otherwise it will be mushy. Just before sautéing the chicken add the corn starch by coating slightly the chicken pieces with the corn starch.

In a wok, sauté the chicken in olive oil. Set aside once the chicken is fully cooked. In the same wok brown the onion, add the blanched Brussel sprouts. Mix gently and add the chicken back to the wok.
Stir gently and serve hot with rice.

I hope you enjoyed this Asian inspired simple recipe for Brussels sprouts with chicken. You might want to check a simpler version of Brussels sprouts, Roasted Brussels Sprouts with Bacon.

Curiosity Corner Jan 2013
Did you know that Brussels sprouts contain high dietary fiber? Moreover, Brussels sprouts have more vitamin C than oranges, so four to six sprouts contain the adult daily requirement for vitamin C.

Thank you for stopping by Simple Recipes and have a great week!

Feb 202012

Chicken with Shiso

I love shiso…but I was waiting for months and months for my shiso plant to grow enough so I could remove some leaves. Shiso is a fairly common ingredient in Asian cuisine, especially Japanese. You need to acquire the taste of it…and amazingly my husband who was not exposed to shiso before, enjoyed this dish. This is a very simple recipe to prepare if you like shiso, and only uses a few ingredients. It is great paired with white rice.


1 lb skinless and boneless chicken thighs, sliced
3-4 cloves of garlic, finely chopped
1 ½ tablespoon soy sauce
1 tablespoon olive oil
½ teaspoon corn starch
Salt and pepper to taste.

1 medium onion thinly sliced
1 bunch shiso leaves


In a medium bowl add the chicken, garlic, salt, pepper, ½ tablespoon soy sauce and the corn starch. Let it sit for approximately 5 minutes. In the meantime slice the onion.
In a wok or frying pan, add 1 tablespoon of olive oil and sautee the chicken in high heat until cooked. Remove from the heat and set aside.
In the same pan add the onion, and cook until slightly soft, add the shiso leaves and the remaining soy sauce, sautee until the shiso leaves turn soft. Add the cooked chicken to the onion mix and serve hot.

Hope you enjoy this simple recipe of chicken and shiso.

You might want to check out the recipe for chicken with asparagus which in a way is as delicious and healthy as the chicken with shiso.

Curiosity Corner Jan 2013
Did you know that shiso is from the mint family? Moreover, shiso is also called perilla or beefsteak plant and it is widely used in Asian cuisine. Besides the green shiso there is also a red shiso, which leaves are not red, but purple.

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Jan 302012

Slices of chicken with caramelized garlic

I am sharing this recipe of “frango à passarinho” which is very popular in Brazil at Chandani’s site…

I have been following Chandani via her Travel Through Food for a while, so when she asked me post as a guest on her site, I was very honored and thought that this was a great opportunity to introduce myself to her readers and share this simple recipe which somehow illustrates the aspiration of my site…simple and with a touch of my mixed background.

Chandani is from Nepal, which means moonlight in Nepali. She is a very fun and lively girl. She started to realize the beauty and art of cooking after leaving her mom’s cooking to pursue her studies. Throughout her travels, she learned to appreciate food and also incorporate them into her mom’s recipes to make them unique. In spite of reading a lot of recipes, she does not like to follow them, she just follows her heart when it comes to creating dishes. She loves to cook for her friends and family and her greatest motivations are the smiles that she gets from them after tasting her food.

Now that I am done with introducing Chandani, please take a moment to visit her site, Travel Through Food, and finish reading the remaining of my post. I hope you all enjoy Chandani’s site as much as I do.

I hope you enjoy this healthier version of this very popular dish from Brazilian and Chandani’s site.

Curiosity Corner Jan 2013
Did you know that “frango à passarinho” in Portuguese means chicken like little birds? It is because this dish is usually done by deep frying small pieces of chicken.

Thank you for stopping by Simple Recipes and have a great week!

Oct 102011

Chicken cutlet crusted with panko

This is a very easy and simple recipe for chicken. Chicken breast cutlets are perfect for weeknight dinner because they cook very quickly. Back in Brazil we used to make “chicken a milanesa” which uses bread crumb, in this recipe, I substituted the bread crumb for panko, which is a Asian version of bread crumb. This chicken is so simple to make and yet very tasty. I love the crispy and crunchy crust and I usually serve with a side of green salad.

I hope you and your family enjoy this chicken dish as much as we do 🙂
By the way, you can prepare these chicken cutlets in advance and freeze. On the day that you want to cook, just remove from the freezer and let them thaw slightly and proceed as fresh made ones.


2 chicken breasts, boneless and skinless
2-3 tablespoon fresh parsley
Salt and pepper to taste
1 egg
1 tablespoon water
Approximately ½ cup all-purpose flour
Approximately 1 cup panko
2-3 tablespoon olive oil


Cut the chicken breast into about ¼ inch thick by cutting the breast with your knife parallel to the cutting board.

Place the chicken cutlets into a bowl and add salt, pepper and parsley.

Beat the egg with the water and place in a deep dish.

In two other deep dishes place the flour in one and the panko in the other one.
So you end up with 3 deep dishes, each one containing egg, flour and panko.

Take a piece of chicken cutlet and coat both side with flour, pat to remove excess of flour. Dip into the egg and then coat with panko. St the coated chicken cutlet on a clean plate.

When the chicken cutlets are all coated with panko, place the olive oil in a fry pan and cook until both sides are golden brown in a medium/high heat.

Serve hot.

Curiosity Corner Jan 2013
Did you know that panko is made with bread crumbs using bread without crust? It is very popular in Japanese cuisine.

Thank you for stopping by Simple Recipes!


Sep 122011

Chicken with Mushroom Served with Soft Polenta

This is a fairly simple dish. The combination of chicken with crimini mushroom in a light wine sauce together with the creamy soft polenta is delicious. The polenta being soft and creamy absorbs the sauce from the chicken…therefore is loaded of flavor.


1 chicken breast, cut in strips.
2 tablespoon all purpose flour
2 cloves of garlic, chopped
½ red onion thinly sliced
8 oz crimini mushroom, sliced
Salt and pepper to taste
1 tablespoon butter
2 tablespoon olive oil
¼ cup red wine

1/3 cup cornmeal
1 2/3 cup chicken broth
Salt and pepper to taste
1 tablespoon butter


To the chicken breast add salt, pepper and flour. Mix gently so all the chicken strips are slightly cover with flour.

In the meantime boil the chicken broth with cornmeal, salt, pepper and 1 tablespoon of butter. Cook in low heat for approximately 5-8 minutes.

In a pan melt the butter with 1 tablespoon olive oil and stir fry the chicken until golden brown both side. Set aside. In the same pan add 1 tablespoon of olive oil and the garlic, when the garlic turns golden add the onion, until almost soft, then add the mushroom. Cook for another 1 to 2 minutes and add the red wine. Cook for 2 more minutes.

To serve, spoon the soft polenta on the plate by making generous dent in the middle. Spoon the chicken with mushroom on top of the polenta. Serve hot.

Hope you enjoy this dish and have a great day!

Curiosity Corner Jan 2013
Did you know that mushrooms are rich in Vitamin D? Vitamin D has an important role in maintaining the calcium balance in the bones by promoting calcium absorption in the intestine, therefore a potential treatment for osteoporosis.


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Aug 222011

Yogurt marinated chicken

This is a very easy and simple recipe for chicken. I like the idea of marinating the chicken and hand it to my husband to grill on the BBQ, this way we can “share” the cooking.
What I like about this recipe is the low content of salt for the ones watching for their blood pressure. So many spices are added to the mixture of yogurt that you will not miss the salt for flavor and the chicken comes out of the grill so tender.


½ cup plain yogurt
2 tablespoon lemon zest
2 tablespoon lemon juice
4 garlic cloves finely chopped
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon red pepper flake
½ teaspoon black pepper
½ teaspoon dry rosemary
½ teaspoon salt
1 tablespoon olive oil

2 lbs of chicken breast or deboned thigh


Mix all the ingredients in a bowl, except the chicken. Pour the yogurt mix to the chicken, mix gently and cover the bowl. Marinade the chicken in the refrigerator for at least 4 hours or overnight for more an enhanced flavor.
Grilled the chicken on the BBQ and serve hot.

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Jun 132011

This is a very simple way to prepared quinoa. You have all you need in one bowl and it sure makes a great one dish meal. When making this dish I always take the leftover for the next day lunch. It is tasty and colorful so everyone around asks what I am eating…


1 ½ cup red quinoa

1 cup of cubed carrot
1 cup frozen corn
1 cup frozen soy bean

1 small onion, chopped

1 chicken breast in cubes
2-3 garlic cloves
1 tablespoon soy sauce
½ tablespoon corn starch
½ tablespoon olive oil

Salt and pepper to taste
1 tablespoon olive oil


Cook the quinoa according to the instruction in the box.
In another pan cook the carrots, corn and soybean in a hot water. Set aside. In the meantime marinate the chicken with garlic, soy sauce, olive oil and corn starch for 5 to 10 minutes.
In a wok pan stir fry the chicken breast with olive oil, and set aside. In the same pan sautee the onion in olive oil, when slightly soft add the chicken, quinoa and the veggies. Mix gently, add salt and pepper to taste. Serve hot.

Curiosity Corner Jan 2013
Did you know that germinated quinoa has an even higher nutritional values than its raw form? To germinate the seed, just place them in a glass of water for 2-4 hours.

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