Big Plate Chicken Recipe

Chicken: Cut into pieces, this forms the main protein of the dish.

Potatoes: Cut into chunks, they add a hearty texture and absorb the flavors well.

Bell peppers: Cut into chunks, they bring color and a slight sweetness to the dish.

Onion: Sliced, it adds a base of sweetness and depth of flavor.

Garlic: Minced, it provides a pungent and aromatic element.

Soy sauce: Adds a salty and umami flavor to the dish.

Chili paste: Brings heat and a depth of flavor; look for it in the international section.

Chicken broth: Forms the base of the sauce, adding richness and moisture.

Salt: To taste, enhances the overall flavor.

Pepper: To taste, adds a bit of heat and depth.

When browning the chicken pieces, make sure not to overcrowd the pot. Overcrowding can cause the chicken to steam rather than brown, which affects the overall flavor and texture of the dish. Cook the chicken in batches if necessary to ensure each piece gets a nice, golden-brown crust.

• chicken - Substitute with turkey: Turkey has a similar texture and flavor profile, making it a suitable alternative for chicken in this dish.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly different flavor and a bit more sweetness, but they hold up well in stews and provide a nutritious alternative.

• bell peppers - Substitute with poblano peppers: Poblano peppers have a similar texture but add a mild heat and a slightly different flavor, which can add an interesting twist to the dish.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, making them a good substitute that won't overpower the dish.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used. It provides a similar flavor, though it is less pungent.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor, making it a good substitute.

• chili paste - Substitute with sriracha: Sriracha can be used as a substitute for chili paste, offering a similar level of heat and a slightly tangy flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, providing a similar base flavor while keeping the dish vegetarian.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, making it a good alternative to plain salt.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used as a substitute for black pepper, especially if you want to maintain a lighter color in the dish.

• Allow the Big Plate Chicken to cool completely at room temperature before storing.
• Transfer the cooled chicken and vegetables into airtight containers. Ensure the containers are sealed tightly to maintain freshness.
• Label the containers with the date of preparation to keep track of its shelf life.
• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days. This will keep the chicken and vegetables fresh and flavorful.
• For longer storage, place the airtight containers in the freezer. The Big Plate Chicken can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the frozen Big Plate Chicken in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the chicken and vegetables.
• Reheat the thawed dish in a large pot over medium heat, stirring occasionally to ensure even heating. Add a splash of chicken broth if the dish appears too dry.
• Alternatively, you can reheat individual portions in the microwave. Place the Big Plate Chicken in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
• Always check the internal temperature of the chicken to ensure it reaches at least 165°F (74°C) before serving.
• Enjoy your reheated Big Plate Chicken as a quick and delicious meal, perfect for busy weeknights or a comforting lunch.

• Stovetop Method:

  1. Place a large skillet over medium heat.
  2. Add a splash of chicken broth or water to the skillet.
  3. Add the leftover Big Plate Chicken to the skillet.
  4. Cover the skillet with a lid to trap the steam.
  5. Stir occasionally and heat until the chicken and vegetables are warmed through, about 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Big Plate Chicken to an oven-safe dish.
  3. Add a bit of chicken broth or water to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 20-25 minutes, or until the chicken and potatoes are heated through.

• Microwave Method:

  1. Place the Big Plate Chicken in a microwave-safe dish.
  2. Add a splash of chicken broth or water to prevent drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes.
  5. Stir the contents and continue heating in 1-minute intervals until thoroughly warmed.

• Slow Cooker Method:

  1. Transfer the Big Plate Chicken to the slow cooker.
  2. Add a small amount of chicken broth to keep it moist.
  3. Set the slow cooker to low heat.
  4. Cover and heat for 1-2 hours, or until the chicken and vegetables are hot.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Big Plate Chicken in the steamer basket.
  3. Cover and steam for about 10-15 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the Big Plate Chicken in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Large pot: A large pot is essential for cooking the chicken and vegetables together, allowing for even heat distribution and ample space for all ingredients.

• Knife: A knife is necessary for cutting the chicken, potatoes, bell peppers, and onion into the required pieces and chunks.

• Cutting board: A cutting board provides a safe and stable surface for chopping and slicing the ingredients.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients as they cook, ensuring they do not stick to the bottom of the pot and are evenly mixed.

• Measuring spoons: Measuring spoons are needed to accurately measure the soy sauce and chili paste.

• Measuring cup: A measuring cup is used to measure the chicken broth to ensure the correct amount is added.

• Garlic press: A garlic press can be used to mince the garlic cloves quickly and efficiently.

• Stove: A stove is necessary to provide the heat source for cooking the dish.

• Serving dish: A serving dish is used to present the finished dish attractively when serving.

Prep ingredients ahead: Chop potatoes, bell peppers, and onion in advance to save time during cooking.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

One-pot cooking: Utilize a single large pot to cook everything, reducing cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick browning: Use high heat initially to quickly brown the chicken pieces, then reduce heat for simmering.