You could always do this same thing but with Tempeh/Tofu, it is so super easy!! Because with these you put in the work on the front end cutting the chicken up into nice stir fryable pieces, these cook up quickly and turned out nice and juicy! I used a rather eclectic blend of seasoning that turned out very tasty!
1.24 lbs chicken breast tenders, cut into 1 in chunks
Coconut oil spray
Salt, 1/4 tsp
Crushed red pepper, 1/8 tsp
Garlic powder/onion powder, 1 tsp
Dill, 1 tsp
Basil/oregano, 1/2 tsp
Turmeric, 1 tsp
Ginger powder, 1/2 tsp
Literally all I did was put the chicken chunks in a large bowl then add all the spices above. Garlic powder, turmeric, and dill were the heaviest in amounts, and then tossed it all well to ensure even coating. Then I sprayed a cast iron skillet with coconut oil and heated to medium and cooked the chicken about 3 to 4 minutes on each side until no longer pink. FLatter pieces of chicken will cook up more quickly, so just keep an eye on those, letting plumper pieces cook longer. That is it!! Makes easy meal prep for the week! Serve with veggies of choice or I recommend serving over some sweet potato noodles and sautéed veggies!
Ok I did not get great pics of this, but I have made it a few times! Based on a classic Filipino dish and modified for a meat free option. I mixed chicken and tempeh for ease of prep (since I live with a try carnivore), but you could easily do one or the other depending on your preference.
Around 2.5 lbs protein source, I used 2 lbs chicken drumsticks and 8oz tempeh
6T soy sauce
5 cloves garlic, smashed
1/8 cup oil for browning the protein
1T sweetener (I used Xyla natural sweetener)
1/4c apple cider vinegar
2 bay leaves
Place the chicken/ tempeh in a large ziploc bag along with the soy sauce and garlic and marinate in the fridge for at around an hour; sometimes I do a mere 20minutes, still good!
Put a skillet on migh medium heat, add the oil and half of your protein. Brown on each side for about 3-4 minutes and set onto a plate while cooking the second half of your protein(s) of choice. Once the second batch is complete, put all ingredients (including protein) into an instantpot, crockpot, or pressure cooker. Under pressure it only needs 15min of cook time for everything to get tender and juicy. In a crock pot, I would put on high for a couple hours, since the chicken is partially cooked with the frying. Alternatively, you could do this on the stovetop and just simmer simmer until the textures are to your liking (potatoes being the longest to cook), of course ensuring the chicken is well cooked if you go with chicken (160F via meat thermometer). Much less risk with just tempeh 🙂 Either way, serve with rice and enjoy!