Asian Rice Bowl with Crispy Tofu or Chicken – 20-Minute Dinner

Asian rice bowl: This colourful Asian-inspired rice bowl combines fluffy rice, crisp fresh vegetables and your choice of golden tofu or chicken. It is a flexible dinner for two that comes together in about 20 minutes.

While the rice cooks and rests, the tofu or chicken becomes crisp in a hot pan before being coated with soy sauce. Shredded cabbage, carrot and spring onion add freshness and crunch.

Asian Rice Bowl with Crispy Tofu or Chicken

A simple rice bowl with jasmine rice, crunchy vegetables and your choice of tofu or chicken.

Preparation time: 20 minutesServes: 2Difficulty: easy (2/5)

Ingredients

• 150 g rice
• 250 g tofu (or chicken fillet, cut into strips)
• 100 g freshly shredded cabbage
• 1 large carrot (cut into thin strips or grated)
• 1 spring onion (sliced)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil (or vegetable oil) for frying
• 1 teaspoon sesame seeds (optional)

Instructions

1. Rinse the rice thoroughly under running water in a sieve. Put the rice, 300 ml water and a pinch of salt in a saucepan. Cover with a lid and bring to a boil, then reduce the heat to its lowest setting and cook covered for 10–12 minutes without lifting the lid. Remove from the heat and leave covered to rest for 5 minutes.
2. Pat the tofu thoroughly dry with a paper towel to remove excess water, then cut it into cubes about 1.5 cm in size. If using chicken, cut it into thin strips.
3. Heat 1 tablespoon sesame oil or regular vegetable oil in a frying pan over medium-high heat. Add the tofu cubes or chicken and cook for about 6–8 minutes, turning them several times, until golden and crisp on all sides.
4. Just before the tofu or chicken is cooked, pour over 3 tablespoons soy sauce. Stir over the heat for another 1 minute, until the liquid has almost completely evaporated and coats the tofu or chicken. Remove from the heat.
5. Divide the cooked jasmine rice between two large bowls.
6. Arrange the crispy tofu cubes or chicken strips on one side of the rice and the shredded cabbage and carrot on the other. Sprinkle with the sliced spring onion.
7. Sprinkle with sesame seeds, if desired, and serve immediately.

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Cooking tip

Dry the tofu thoroughly before cutting and frying it. Less surface moisture helps it brown faster and more evenly. Arrange the cubes in a single layer and allow each side enough contact with the hot pan to develop a crisp crust.

Frequently asked questions

Can I use a different type of rice?

Yes. Basmati or another long-grain rice will work, but adjust the water and cooking time according to the package directions.

How do I make the tofu really crispy?

Dry it thoroughly, heat the pan properly and avoid crowding the cubes. Turn them several times, but give each side enough time to brown.

Can I make the bowl without tofu or chicken?

Yes. Serve the rice with the vegetables alone, or add chickpeas, edamame or another plant-based protein.

Can I replace the vegetables?

Yes. Cucumber, bell pepper, sprouts or other vegetables can be used. Cut them into thin pieces so the bowl remains easy to eat.

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This 20-minute rice bowl is an easy dinner that can suit different preferences without requiring separate recipes. Tofu and chicken follow the same method, while the fresh vegetables provide a crisp contrast to the warm rice.

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What Can You Cook with 5 Ingredients? 7 Quick Dinners for Every Day

When you open the fridge, check the pantry and spot that one onion hiding in the corner, the same question usually appears: what should I cook today? This weekly menu is made for exactly those moments. It focuses on 7 quick lunch or dinner ideas made with 5 basic ingredients, the kind many people already have at home or can easily buy without a long shopping list.

Quick weekly menu

What Can You Cook with 5 Ingredients? 7 Quick Lunch or Dinner Ideas

Seven easy meals for days when you do not feel like turning the kitchen into a full production, but still want something warm, homemade and satisfying. The idea is simple: 5 main ingredients, salt to taste, black pepper to taste and a little oil or fat for cooking.

This menu is not about showing off fancy ingredients. These are meals built around potatoes, rice, eggs, onions, beans, pasta, chicken and other everyday staples many people often already have at home. That is exactly why this theme works so well: it is practical, searchable and perfect for days when you do not know what to cook, but still want a proper lunch or dinner.

The same rule applies to all recipes: salt to taste, black pepper to taste and oil are not counted among the 5 main ingredients. That means you can season the food properly without turning dinner into kitchen math with a magnifying glass.

Weekly menu

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Monday
Potato Skillet with Eggs and Onion

Tuesday
Creamy Tuna Pasta

Wednesday
Fried Potatoes with Bacon

Thursday
Rice with Ground Meat and Carrots

Friday
Cheesy Egg Rice

Saturday
Bean and Tomato Skillet

Sunday
One-Pan Chicken and Potatoes

Monday

Potato Skillet with Eggs and Onion

Potatoes, eggs and onions are one of those simple home-cooking combinations that can save the day even when the fridge does not look very promising. This dish is easy, filling and especially good when you use boiled potatoes from the day before.

Time: 25 minutesServes 25 ingredients

Ingredients

• 500 g boiled potatoes
• 3 eggs
• 1 large onion
• 1 garlic clove
• parsley to taste
• salt to taste
• black pepper to taste
• a little oil for cooking

Method

1

Slice the boiled potatoes or cut them into larger cubes. If you have potatoes from the day before, even better, because they will brown more nicely in the pan and will not fall apart as quickly.

2

Peel the onion and cut it into thin slices. Finely chop the garlic. Heat a little oil in a large pan, add the onion and cook for a few minutes, until softened and lightly golden.

3

Add the sliced potatoes. Spread them across the pan and do not stir constantly. Let them sit for a few minutes so they develop a nice golden crust underneath, then turn them carefully.

4

Add the garlic, salt to taste and black pepper to taste. Stir and cook for one more minute, just until the garlic becomes fragrant. Do not let it burn, because burnt garlic turns bitter.

5

Beat the eggs in a small bowl and pour them over the potatoes. Lower the heat and stir gently, so the eggs coat the potatoes. Once the eggs are set, the dish is ready.

6

Finish with chopped parsley and serve immediately.

Tip: If you are using raw potatoes, cut them into smaller cubes and boil them for about 10 minutes first, then add them to the pan.

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Tuesday

Creamy Tuna Pasta

This is the kind of meal for the moment when you have a can of tuna in the cupboard, pasta in the drawer and only one thought in your head: make it quick. Creamy tuna pasta is ready almost as fast as the pasta cooks.

Time: 20 minutesServes 25 ingredients

Ingredients

• 200 g pasta
• 1 can tuna
• 1 small onion
• 120 ml cooking cream
• parsley to taste
• salt to taste
• black pepper to taste
• a little oil for cooking

Method

1

Bring a large pot of water to a boil for the pasta. Once boiling, add salt and then the pasta. Cook according to the package instructions, ideally until al dente, so it does not overcook later in the sauce.

2

Meanwhile, finely chop the onion. Heat a little oil in a pan, add the onion and cook over medium heat until translucent.

3

Drain the tuna. If it is packed in oil, you can use a little of that oil for extra flavor. Add the tuna to the onion and break it up slightly with a fork.

4

Pour in the cooking cream, then add salt to taste and black pepper to taste. Let the sauce warm through for a few minutes until it comes together. If it is too thick, add a few spoonfuls of pasta cooking water.

5

Drain the cooked pasta, but save a little of the cooking water. Add the pasta to the pan with the sauce and mix well so the sauce coats the pasta.

6

Finish with chopped parsley. If you want a silkier sauce, add another spoonful or two of pasta water and toss everything together briefly.

Tip: If you do not have cooking cream, you can use sour cream. Just add it over lower heat so it does not split.

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Wednesday

Fried Potatoes with Bacon

Fried potatoes are a home-cooking classic, and bacon gives them that extra push that turns the dish from a side into a meal. It is not fancy, not modern and not complicated. But it is good.

Time: 25 minutesServes 25 ingredients

Ingredients

• 500 g boiled potatoes
• 100 g bacon
• 1 large onion
• 1 egg
• 2 tablespoons sour cream
• salt to taste
• black pepper to taste
• a little oil if needed

Method

1

Slice the boiled potatoes. If the potatoes are cold, they will be easier to slice, which makes this recipe perfect for leftover potatoes from the day before.

2

Cut the bacon into small pieces. Peel the onion and cut it into thin slices. In a large pan, cook the bacon first, until it releases its fat and becomes lightly crispy.

3

Add the onion to the bacon. Cook for a few minutes until softened. If there is not enough fat in the pan, add just a little oil.

4

Add the sliced potatoes. Spread them across the pan and cook until nicely browned underneath. Then turn them carefully and season with salt to taste and black pepper to taste.

5

Beat the egg and pour it over the potatoes. Stir over low heat until the egg combines with the potatoes and bacon. Do not cook it too long, so the egg does not become dry.

6

Serve with a spoonful of sour cream. It adds freshness and balances the bacon and fried potatoes nicely.

Tip: If you want crispier potatoes, do not stir them constantly while cooking. Potatoes need a little peace and quiet.

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Thursday

Rice with Ground Meat and Carrots

This is one of those dishes that looks simple, but lands exactly where a quick meal should. Rice, ground meat, carrots, onion and garlic. Not much philosophy, but enough flavor to keep the plate from feeling like a Thursday punishment.

Time: 30 minutesServes 25 ingredients

Ingredients

• 150 g rice
• 250 g ground meat
• 2 carrots
• 1 onion
• 1 garlic clove
• salt to taste
• black pepper to taste
• a little oil for cooking

Method

1

Rinse the rice under running water to remove excess starch. Then cook it in lightly salted water according to the package instructions. Once cooked, drain it and set it aside.

2

Finely chop the onion and garlic. Peel the carrots and either grate them or cut them into very small cubes. The smaller they are, the faster they will soften.

3

Heat a little oil in a large pan. Add the onion and cook until softened. Then add the ground meat and break it up with a wooden spoon as it cooks.

4

When the meat changes color and starts to brown lightly, add the carrots and garlic. Season with salt to taste and black pepper to taste. Cook for a few minutes, until the carrots soften.

5

Add the cooked rice and mix everything well. If the dish seems too dry, add a few spoonfuls of water and stir for another minute or two over medium heat.

6

Taste and adjust the seasoning if needed. Serve immediately, or save it for the next day, because it reheats well.

Tip: If you have soy sauce at home, you can use it instead of part of the salt. In that case, add salt carefully.

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Friday

Cheesy Egg Rice

Cheesy egg rice is for moments when you want something creamy, but do not feel like opening an entire cooking workshop. Rice, eggs, cheese, onion and butter make a quick meal that feels almost like risotto, only with less stress.

Time: 25 minutesServes 25 ingredients

Ingredients

• 150 g rice
• 2 eggs
• 70 g grated cheese
• 1 small onion
• 1 tablespoon butter
• salt to taste
• black pepper to taste

Method

1

Cook the rice in lightly salted water. Do not overcook it, because it will be mixed again in the pan later. Once cooked, drain it.

2

Finely chop the onion. Melt the butter in a pan, add the onion and cook slowly until softened. Keep the heat medium or slightly lower.

3

Add the cooked rice and mix well, so the rice is coated with the butter and onion. If the rice is very dry, add 2 to 3 tablespoons of water.

4

Beat the eggs in a small bowl. Lower the heat and slowly pour the eggs into the rice. Stir constantly so the eggs spread evenly and the dish becomes creamy.

5

Add the grated cheese, salt to taste and black pepper to taste. Stir for another minute, until the cheese melts and blends into the rice.

6

Serve immediately while the rice is still soft and creamy. If it sits too long, it will thicken, so loosen it with a spoonful of hot water if needed.

Tip: Use a cheese that melts well. Gouda, Edam, cheddar or leftover cheese from the fridge all work nicely.

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Saturday

Bean and Tomato Skillet

Canned beans are the quiet hero of the pantry, waiting for someone to finally take them seriously. With tomatoes, onion, garlic and cheese, they turn into a simple skillet meal that is quick, filling and homey.

Time: 20 minutesServes 25 ingredients

Ingredients

• 1 large can beans
• 250 g canned tomatoes or tomato sauce
• 1 onion
• 1 garlic clove
• 70 g cheese
• salt to taste
• black pepper to taste
• a little oil for cooking

Method

1

Drain the canned beans and rinse them quickly under running water. This removes some of the canning liquid and gives the dish a cleaner flavor.

2

Finely chop the onion and garlic. Heat a little oil in a pan, add the onion and cook until softened and lightly golden.

3

Add the garlic and cook for only about half a minute, just until fragrant. Then add the canned tomatoes or tomato sauce. If using whole canned tomatoes, crush them a little with a spoon.

4

Season the sauce with salt to taste and black pepper to taste. Cook for about 5 minutes, until it thickens slightly and loses the raw tomato taste.

5

Add the beans, stir and cook for another 5 to 7 minutes. If the sauce becomes too thick, add a little water.

6

Sprinkle grated cheese over the top. Cover the pan for a minute or two, until the cheese melts. Serve as a meal on its own or with a piece of bread.

Tip: If you want a spicier version, add a pinch of chili or paprika if you have it at home.

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Sunday

One-Pan Chicken and Potatoes

Sunday lunch or dinner does not always need three pots, two cutting boards and a small kitchen crisis. One-pan chicken and potatoes is simple, homemade and satisfying enough to feel like a proper meal.

Time: 35 minutesServes 25 ingredients

Ingredients

• 350 g chicken meat
• 500 g potatoes
• 1 large onion
• 1 garlic clove
• 2 tablespoons sour cream
• salt to taste
• black pepper to taste
• a little oil for cooking

Method

1

Peel the potatoes and cut them into smaller cubes. Since they are cooked in a pan, the pieces should not be too large. Smaller pieces mean faster cooking.

2

Cut the chicken into strips or smaller pieces. Season with salt to taste and black pepper to taste. Slice the onion and finely chop the garlic.

3

Heat a little oil in a large pan. Add the potatoes and cook for about 10 minutes. Stir occasionally so they brown on several sides. If they start sticking, add a spoonful of water and cover the pan for a minute.

4

Add the onion and chicken. Cook everything over medium heat until the chicken is cooked through and the potatoes are tender. This usually takes another 12 to 15 minutes, depending on the size of the pieces.

5

Add the garlic and stir. Cook for only one more minute, just until fragrant. If you add it too early, it can burn, so it should go into the pan near the end.

6

Remove the pan from the heat and stir in the sour cream. It adds juiciness and a lightly creamy finish. Adjust the seasoning if needed and serve immediately.

Tip: If you want the potatoes to cook faster, boil them for 5 minutes before adding them to the pan.

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Why this menu works

Because it does not require a perfect fridge, special ingredients or cooking confidence worthy of a TV show. Every meal is built around simple staples many people often already have at home: potatoes, rice, pasta, eggs, onions, beans, tuna, cheese and chicken.

That means less overthinking, fewer last-minute grocery runs and a much better chance that lunch or dinner actually gets cooked. And honestly, with quick meals, that is already half the victory.

Frequently asked questions

Do oil, salt and black pepper count as part of the 5 ingredients?

No. In these recipes, oil, salt to taste and black pepper to taste are basic cooking additions, so they are not counted among the 5 main ingredients.

Can I swap the ingredients?

Yes. Tuna can become chicken, ground meat can be replaced with beans, and you can use whatever cheese you already have at home. The point of this menu is to work with what is already in your kitchen.

Are these meals suitable for beginners?

Yes. The methods are written in more detail, so the recipes are suitable even for someone who does not have much cooking experience yet.

Can I prepare these meals ahead of time?

Some of them, yes. Rice with ground meat, bean and tomato skillet, and one-pan chicken and potatoes reheat well. Pasta and egg-based dishes are best freshly made.

Quick Chicken Lunch or Dinner: 10 Tried-and-Tested Ideas for Every Hungry Day

Chicken meat is the king of quick cooking. If you cut it into smaller pieces or thin cutlets, it is ready in less than 10 minutes. But so you do not stay stuck with the classic “pan-fried chicken and rice”, I have prepared a collection of 10 recipes that will turn your kitchen into a real restaurant, all in just 20 minutes.

Quick Lunch

Quick Lunch with Chicken: 10 Tried-and-Tested Ideas

From creamy sauce with sun-dried tomatoes to chicken tacos, pasta with pesto and a quick stir-fry. These are dishes for days when lunch needs to be fast, tasty and without unnecessary complications.

Need more quick meal ideas?

If you like fast, simple and realistic meals, take a look at the full collection of 30 minute meals.

Explore 30 minute meals →

What is waiting for you in this article?

1. Chicken in Creamy Sauce 2. Stir-Fry with Cashews 3. Lemon Sauce with Capers 4. Soft Chicken Tacos 5. Chicken Salad 6. Chicken Caprese 7. Chicken Goulash 8. Chicken with Pesto 9. Skewers with Pineapple 10. Chicken with Pepper and Sour Cream Frequently Asked Questions

1

Chicken in Creamy Sauce with Sun-Dried Tomatoes

A rich sauce that gives the feeling of a luxurious dinner.

Ingredients:

• 300 g chicken breast
• 100 ml cooking cream
• 5–6 pieces of sun-dried tomatoes in oil
• 1 garlic clove
• A handful of fresh spinach
• Salt and pepper to taste 
• Oil

Method:

1. Cut the chicken into smaller cutlets or strips, then season it with salt and pepper.
2. Heat a tablespoon of oil in a pan and cook the chicken for 4 minutes on each side, until golden. Remove it from the pan and place it on a plate.
3. In the same pan (without washing it), add the chopped garlic and sliced sun-dried tomatoes. Fry for only 1 minute.
4. Pour in the cooking cream and add the spinach. Stir over low heat until the cream thickens slightly and the spinach wilts.
5. Return the chicken to the pan with the sauce, let everything come to a boil once, and serve (it goes wonderfully with bread or gnocchi).

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2

Quick Chicken Stir-Fry with Cashews

Asian-style cooking that is better than delivery.

Ingredients:

• 300 g chicken breast
• 200 g frozen mixed vegetables (pepper, peas, carrot)
• 3 tablespoons soy sauce
• 1 tablespoon honey
• A handful of cashews (unsalted)

Method:

1. Cut the chicken into bite-sized cubes.
2. Heat oil strongly in a pan or wok. Add the chicken and cook for 5 minutes, until browned on all sides.
3. Add the vegetables and cashews. Fry everything together for another 5–7 minutes over high heat, stirring regularly.
4. In a small cup, mix the soy sauce and honey, then pour it over the chicken and vegetables.
5. Cook for another minute, until the sauce becomes sticky and glossy, then serve over cooked couscous or rice noodles.

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3

Chicken Cutlets in Lemon Sauce with Capers

A light and refreshing dish for warmer days.

Ingredients:

• 2 chicken fillets (flattened with a meat mallet or cut in half)
• Juice of 1 lemon
• 1 tablespoon capers (optional)
• 1 tablespoon butter
• Salt and pepper to taste 
• A little flour for dusting

Method:

1. Season the chicken fillets with salt and lightly dust them with flour (this will thicken the sauce).
2. Heat oil in a pan and cook the fillets for 4 minutes on each side. Remove them from the pan.
3. Pour the lemon juice into the same pan and add the capers. Scrape the bottom of the pan with a wooden spoon to release the flavors from cooking.
4. Add a tablespoon of butter and stir until it melts and forms a creamy lemon emulsion.
5. Place the chicken back into the sauce for 30 seconds, then serve immediately.

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4

Soft Chicken “Tacos”

A fun lunch where everyone builds their own bite.

Ingredients:

• 250 g chicken breast
• 4 small tortillas (15 cm diameter)
• 1/2 red pepper
• 1/2 small can of corn
• 2 tablespoons sour cream or mayonnaise
• Taco seasoning and ground paprika

Method:

1. Cut the chicken into very thin strips and season it generously with taco seasoning and paprika.
2. Quickly cook it in a pan with hot oil (about 5–6 minutes).
3. Meanwhile, finely chop the pepper and drain the corn.
4. Warm the tortillas briefly in a dry pan (15 seconds per side).
5. Fill each tortilla with chicken, vegetables and a spoonful of sour cream.

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5

Chicken Salad with Honey and Mustard Dressing

When you want something light, but still substantial.

Ingredients:

• 250 g chicken breast
• Lamb’s lettuce
• 1 tablespoon honey
• 1 tablespoon mustard 
• 2 tablespoons olive oil
• A few cherry tomatoes

Method:

1. Cut the chicken into strips (or cook it as a cutlet and slice it into strips before serving), season with salt and cook in a pan until golden (7 minutes).
2. Meanwhile, in a cup, mix the honey, mustard and olive oil until you get a smooth dressing.
3. Wash and dry the lamb’s lettuce. Cut the tomatoes in half.
4. In a large bowl, arrange the lamb’s lettuce, then top with tomatoes and cooked chicken.
5. Pour over the prepared dressing and gently toss.

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6

One-Pan Chicken “Caprese”

An Italian classic with tomato and mozzarella.

Ingredients:

• 2 chicken fillets
• 1 ball of fresh mozzarella
• 1 tomato
• Fresh basil  
• Balsamic pesto
• Olive oil 
• Salt and pepper to taste

Method:

1. Season the chicken fillets with salt and pepper and cook them in a pan (5 minutes on the first side, 6 minutes on the other).
2. Meanwhile, slice the tomato and mozzarella.
3. When you turn the chicken, place alternating slices of tomato and mozzarella on top of each fillet.
4. Cover the pan with a lid for 2–3 minutes, so the cheese melts completely.
5. Garnish with basil leaves and a drizzle of pesto, then serve.

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7

Chicken Goulash in 20 Minutes

A quick version of the classic using ground paprika.

Ingredients:

• 300 g chicken breast
• 1 onion
• 1 tablespoon ground sweet paprika
• 1 tablespoon tomato paste (from a tube)
• 1 dl stock or water
• Salt and pepper to taste

Method:

1. Finely chop the onion, and cut the chicken into small cubes.
2. Fry the onion in oil until soft. Add the chicken and cook for 3 minutes.
3. Add the ground paprika and tomato paste. Stir quickly and immediately pour in the stock (so the paprika does not turn bitter). Season with salt and pepper.
4. Cook over medium heat for 10 minutes, until the sauce thickens.
5. Serve with polenta or a piece of bread.

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8

Chicken with Pesto and Pasta

The fastest recipe for the busiest days.

Ingredients:

• 180 g pasta (for example penne)
• 200 g chicken breast
• 3 tablespoons basil pesto
• Parmesan for sprinkling
• Salt and pepper to taste
• Fresh basil leaves

Method:

1. Cook the pasta in salted water.
2. Meanwhile, cut the chicken into cubes and cook it in a pan until golden (about 6–7 minutes).
3. When the pasta is cooked, drain it, but save half a cup of the cooking water.
4. Add the pasta, pesto and a little cooking water to the pan with the chicken. Season with salt and pepper to taste.
5. Stir everything together over low heat until a creamy green sauce forms, then sprinkle with Parmesan and fresh basil leaves.

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9

Chicken Skewers with Pineapple (Hawaii Style)

A sweet-and-sour combination that will surprise you.

Ingredients:

• 300 g chicken breast
• A few slices of fresh or canned pineapple
• 2 tablespoons BBQ sauce
• Salt and pepper to taste
• Fresh coriander for sprinkling
• Wooden skewers

Method:

1. Cut the chicken and pineapple into roughly equal-sized cubes. Season with salt and pepper.
2. Thread the chicken and pineapple onto skewers alternately.
3. Cook the skewers in a pan (or grill pan) over medium heat. Cook for about 10 minutes, turning them during cooking.
4. During the last 2 minutes of cooking, brush the skewers with BBQ sauce.
5. Serve with rice or roasted potatoes. Sprinkle with chopped coriander.

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10

Chicken with Pepper and Sour Cream (Stroganoff Style)

A gentle dish that melts in your mouth.

Ingredients:

• 300 g chicken breast
• 1 red pepper
• 1/2 onion
• 2 tablespoons sour cream
• 1 teaspoon mustard
• Salt and pepper to taste
• A little ground paprika

Method:

1. Cut the onion and pepper into thin strips. Cut the chicken into strips as well.
2. First, fry the onion and pepper in a pan for 3 minutes.
3. Add the chicken, mustard and ground paprika. Season to taste with salt and pepper. Cook for another 7–8 minutes, until the chicken is cooked and the pepper has softened.
4. Remove from the heat and stir in the sour cream to create a rich sauce.
5. If needed, add a tablespoon of warm water for a thinner sauce and serve.

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A small trick that makes a big difference with chicken

The biggest mistake with quick chicken lunches is waiting for one whole thick piece of meat to cook. Cut it into strips, cubes or thin cutlets and the cooking time immediately becomes shorter. The pan should be hot, and the meat should not sit sadly on the heat for too long.

Frequently Asked Questions (FAQ)

1. How do I make sure the chicken is not dry?

The secret is not to overcook it. Because the pieces are small, they are ready very quickly. As soon as the meat is no longer pink in the middle, the chicken is cooked. Using sauces (cream, pesto, tomato) also helps keep it juicy.

2. Can I use chicken thighs instead of breast?

Of course! Thighs are even juicier, but they need a minute or two more cooking time than breast.

3. I do not have all the listed spices, what should I do?

Chicken works with almost everything. If you do not have specific spices, use the basic combination: salt, pepper and garlic powder. That always works.

4. Why do I need to cut the chicken into small cubes?

The main reason is speed. A whole fillet would take 15–20 minutes to cook, while cubes are done in 5–7 minutes, which allows you to prepare the entire lunch in the promised 20 minutes.

5. Can I prepare these dishes in advance for work?

Absolutely! Chicken dishes in sauces (for example curry or cream) reheat very well in the microwave and are still tasty the next day.

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