Hoisin Chicken with Steamed Vegetables

This chicken dish is the second installment of the Healthy Cooking on the Cheap Series and is a simple and quick recipe that you can easily prepare for you and a friend in 30 minutes tops! I don’t know how hectic your weekday schedule is but I know mine is pretty busy and this dish is perfect for a last minute dinner.

I happen to really enjoy preparation of this recipe because of how incredibly easy and fast it is. Often times, the first time I cook a dish it takes twice as long. This is probably common for most cooks because a good cook READS THE ENTIRE RECIPE FIRST. It usually takes at least two preparations to really get familiar with a recipe, which usually quickens the preparation time. But even someone who has NEVER cooked before can make Hoisin Chicken with Steamed Vegetables in their sleep.

It’s fairly common for me to multi-task in the kitchen and this dish complements a busy lifestyle quite well. I recommend marinating the chicken in the Hoisin sauce, or other Asian-inspired marinade you might have on hand, in advance. Most chicken tastes better when it has marinated for a longer period of time, so feel free to let the chicken marinate in the refrigerator while you are prepping your vegetables. I usually tend to throw in whatever vegetables or spices I have on hand to make the dish a little more interesting and spicy, since you all know by now how much I enjoy spicy foods. Some of the ingredients I’ve added in the past are chopped garlic, sesame seeds, sesame oil, sriracha, and hot chili flakes.

I hope you enjoy this recipe and experiment with the ingredients you have laying around YOUR kitchen! Unfortunately I was unable to post the pictures of this dish today but check back tomorrow for photos.


  • 2 tablespoons Hoisin Sauce (can subsitute for Teriyaki, Soy Vey, or your marinade of choice)
  • 3 tablespoons Sesame Seeds (optional)
  • 1/2 tablespoon Chopped Garlic (optional)
  • 1/2 teaspoon Chili Flakes (optional)
  • 3/4 – 1 lb chicken tenders (or chicken breasts cut into bite-sizes pieces)
  • 1/4 cup chopped green onions
  • 1 cup broccoli
  • 1/2 cup chopped mushrooms
  • 1 cup butternut squash (or any vegetable of your choice)
  • 2 cups fresh spinach
  • 1 package pre-cooked brown rice
  • 1 Ziploc Steam Bag
  • Low Sodium Soy Sauce (optional)
  • Sriracha (optional)


1. Combine the chicken tenders, garlic, Hoisin Sauce, chili flakes, and sesame seeds in a plastic bag and marinate for at least a half hour.

2. Dice vegetables and prepare rice (if not using pre-cooked brown rice).

Hoisin Chicken Sautee3. Coat and heat a medium or large saucepan sprayed with Pam. Remove the marinated chicken from the refrigerator and cook in sautee pan for about 3-4 minutes or until the tops of the chicken tenders become less pink.

Hoisin Chicken with Green OnionsSteamed Vegetables4. Once the chicken starts cooking through turn the tenders over and add the green onions. While the chicken finishes cooking, microwave the pre-cooked rice and the vegetables (in the Ziploc steam bag) and heat them based on the package directions. Be sure to steam the spinach separately as it takes a very short time to steam.

5. Once the vegetables, rice, and chicken have finished cooking, place 3/4 cup of rice, 1 cup of vegetables, and three chicken tenders in each of two bowls and serve. Feel free to top with soy sauce or sriracha.

Hoisin Chicken with Steamed Vegetables


Thai Coconut Curry Shrimp with Steamed Vegetables

Cooking Light's Thai Coconut Curry Shrimp

Cooking Light

Cooking Light’s Thai Coconut Curry Shrimp, is probably the first Cooking Light recipe that I prepared without any alterations or substitutions. I happened to have really enjoyed the flavors in this dish, though I felt it could have been a little spicier.

This had been my first time ever using red curry paste and I was very underwhelmed by its flavor. Because I tend to like spicier foods, I added some sririacha to the sauce. I would also recommend adding small amounts of Tumeric to spice it up even more.

If you don’t have brown rice on hand or prefer pasta, I suggest using some whole wheat papparadelle and increasing the amount of coconut milk to about 1 1/2 cups, creating more of a sauce. Combining the cooked papparadelle with the shrimp mixture right before serving.


  • 1 teaspoon red curry paste (such as Thai Kitchen or Sririacha)
  • 1 teaspoon sugar
  • 12 ounces pre-cooked (frozen) shrimp
  • 3/4 cup light coconut milk
  • 2 tablespoons fish sauce
  • 1/4 cup chopped green onions
  • 2 cups broccoli
  • 1 cup sliced white button mushrooms
  • 1 tablespoon chopped fresh basil (optional)
  • 1 Ziploc Steam Bag


Defrosted Shrimp1. Defrost the shrimp, by placing them in a large bowl covered with warm water. Then take off their tails and slice each shrimp into two pieces.

Coconut Sauce2. Heat the curry paste, fish sauce, and coconut milk in a large nonstick skillet over medium-high heat for about 30 seconds until thoroughly heated. Stir in sugar and sauté 15 seconds.

3. While coconut milk is heating up, place two cups of broccoli and 1 cup of mushrooms in a Ziploc bag. Place pre-cooked brown rice packet and the Ziploc steam bag simultaneously in the microwave and heat based on instructions.

Shrimp with Green Onions

3. Add shrimp and green onions; sauté on a low flame for 2 minutes or until coconut milk appears to be sticking to the shrimp.

Shrimp with Steamed Vegetables

4. Remove steamed vegetables from the microwave and sautee with the shrimp until combined.

5. Plate a 3/4 cup of brown rice in each of two bowls and top with 1 1/2 cups of the shrimp and steamed vegetables.

Coconut Curry Shrimp with Vegetables

Coconut Curry Shrimp with Vegetables

Nutritional Information*

Calories: 255 (26% from fat)
Fat: 7.4g (sat 2.6g,mono 1.8g,poly 1.9g)

Steamed Vegetables are not included, but can be estimated at about 90 calories per cup.