Two Vegetables and a Main Chicken

None of these recipes are crazy-involved. We make variations of these regularly. The only reason I took pictures of the green beans and celery are because they were memorably good, and I used some fried shallots my friend Lisa made for me. You don’t need fried shallots for the recipes, but it showed how easily we could throw them into dishes to enjoy their sweetness. Below you will find the recipes for green beans and celery, and also chicken. I did not include step-by-step pictures this time, but hopefully you can still follow along.


All three recipes are below! Feel free to mix up the seasonings a bit to go with your main courses, or to change the main course chicken with different salad dressings, adding seasoning to the panko crumbs, etc.


Directions for Stir-Fried Green Beans

  • About 1 pound Green beans, trimmed and cut into evenly-sized pieces
  • Pinch of baking soda
  • Oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sugar
  • Salt
  • White pepper (or regular)
  • Splash of rice wine vinegar, cider vinegar, or balsamic vinegar
  • Fried shallots (optional)

Bring a pot of water to a boil. Drop in the green beans with the pinch of baking soda and boil them for about 3 minutes. Drain the green beans and set aside. Next, bring some oil to a shimmer over medium heat in a skillet or wok. Add the garlic and cook until slightly browned. Add the green beans, also stirring in the sugar, salt, and white pepper. Add the splash of vinegar (whatever taste works best with the rest of your meal). Cook the green beans until they are still crunchy, but tender. At the end you can add the fried shallots (if desired).


Directions for Stir-Fried Celery

  • Several stalks of celery, washed and chopped into 1/4-inch pieces (to help with strings, you can start at the base of a stalk and bend the bottom back, as if you are snapping asparagus, then pull it off, dragging through the top thus removing some fibrous strings)
  • 1-2 green onions, chopped
  • Splash of cider vinegar
  • 1/2 teaspoon sugar
  • Salt
  • 1/2 teaspoon minced garlic
  • Coconut oil or other vegetable oil
  • Fried shallots (optional)

Bring some coconut oil to a shimmer in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 30 seconds.


Then, add the whites of the green onions. After another 30 seconds, add the celery along with the vinegar, sugar, and salt.



Cook until the celery is crunchy but tender. Near the end, stir in the green parts of the green onions. You can also add fried shallots.




Directions for Panko and Salad Dressing Chicken

  • Chicken chopped into bite-sized pieces
  • Panko bread crumbs
  • Salad dressing

Preheat the oven to 375 degrees. Toss the chicken with just enough salad dressing to coat the pieces. I recommend a vinaigrette-style dressing. Then, roll the chicken pieces in a bowl of panko bread crumbs. When evenly coated, place the chicken pieces on a cooling rack (sprayed) set in a baking tray. Lightly spray the chicken with cooking oil. Bake until the chicken is cooked through (about 25 minutes, depending on the amount of chicken).



4 thoughts on “Two Vegetables and a Main Chicken

  1. I am going to make you better fried shallots!!! I was so embarrassed about those ones!!!!

    I love that you incorporated them here though – yum!!

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