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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Just finished making myself this Chicken bowl. After having this, dinner is officially cancelled. I’m having a juicy pan-seared chicken breast with Asian pak choi, corn, red onion, and bacon. I don’t mean to gas myself, but this is the juiciest chicken breast I’ve ever had. If you're looking for a meal to make quickly just before load shedding, look no further.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dry rub the chicken breast with salt, paprika, cajun spices, and pepper. You can use your own spice.
Pan sear the chicken breast until juicy and cooked through.
Cook the bacon until crispy. Set aside.
Fry the corn and set aside.
Clean the pak choi leaves and pat them dry.
Heat up a pan with some oil on medium-high.
Saute the pak choi for a minute. Season with salt and pepper.
Add soy sauce and brown sugar. Mix everything, and fry for another minute.
Assemble and serve all cooked dishes in a bowl with some onion rings.
Ensure the chicken breast is at room temperature before cooking for even searing.
Use a hot pan to achieve a nice sear on the chicken.
How can I ensure the chicken breast is juicy?
Make sure not to overcook the chicken and let it rest for a few minutes before slicing.
Can I use other vegetables?
Yes, feel free to substitute or add other vegetables like bell peppers or carrots.
Is there a substitute for bacon?
You can use turkey bacon or omit it for a vegetarian option.
What can I serve with this dish?
This dish is complete on its own, but you can serve it with rice or noodles if desired.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (75°C).
