Pan-grilling is also a good alternative when an electric grill is not available. This method is so simple, even a non-cook can produce a presentable and delectable fish dishes for the picnic meal.

The tricky part would be the making of different sauces that would enhance the taste of pan-grilled fish fillets and slices. Fortunately, you can buy lots of commercially-prepared sauces in jars and bottles. Although homemade concoctions would still taste best.

Like grilled fish, pan-grilled fish also goes well when served with vegetables: sauteed, parboiled, pan-grilled along with the fish, and just fresh. Cook green peas, corn kernels, and carrot bits in butter. Or just blanch baby carrots and baby corns along with strips of cabbage. White onion rings will look and taste great when cooked inside and around the whole fish. For something crunchy and crispy, serve pan-grilled fish with slices of cucumber and shreds of lettuce.

If you like it very, very simple, just drizzle you’re pan-grilled fish with creamy cheese and sprinkle finely ground white pepper or garlic powder. Don’t like cream or cheese? Dip your fish in apple cider or wine vinegar.

Tips on Pan-Grilled Cooking Method

Heat pan until smoke appears on the surface. Brush olive oil on the pan before placing the fish steaks on the center.
Do not move fish while cooking. Using a spatula, nudge the fish gently. If it moves easily, it is ready to flip over.
Frozen fish should be thawed properly. Pat dry before grilling to minimize release of excess juice.
Do not use butter when cooking because it tends to darken. Use olive oil or grape seed oil so that it will not burn at medium-high temperature.

If fillet has skin, start cooking with it on the pan. Lower heat to avoid burning.

Pan Grilled Fish Fillet for Picnics

You’ll need fillets or slices of any kind of lean fish, fresh or frozen. Marinate fish in lemon, rice vinegar, crush garlic, ginger juice, sugar, salt and pepper for 1 to 2 hours. Drain well. Pat dry.

Heat the pan. Spray olive oil on hot surface. Place fish on the hottest part. Lower heat to medium to give fish time to cook. Flip fish when it is easily moved. Moving fish when still cooking will cause sticking and crumbling.

Serve with salads and dips. For pan-grilled tuna, peach salsa and parboiled green beans will make a marvelous picnic food idea.

Ingredients for Peach Salsa:

1 cup peaches, peeled and diced
½ cup tomato, diced
¼ cup green onion, minced
2 Tbsp red bell pepper, diced
1 Tbsp lime juice, freshly squeezed
Ginger and garlic powder, to taste
Chili pepper and cilantro, to taste
Honey or sugar, to sweeten taste

How To: Combine all ingredients. If sweet salsa is desired, add more honey or sugar. Refrigerate for a few hours to allow flavors to blend. An hour before serving, bring salsa to room temperature. Serve with pan-grilled tuna, steamed rice, and some green vegetables.

Picnic Carp Fish Grilled on Griddle Pan

Impromptu picnics are often done during fishing outings. A griddle pan can be used to pan-grill the freshly-caught fish. Just heat the pan until very hot before applying oil. Drain the fish after cleaning. Cut a long line on each side to let flavors seep into the tender flesh while cooking. Sprinkle salt and pepper and let sit for 10 to 30 minutes.

Chop some onions and crush several cloves of garlic. Saute the garlic in oil until brown then scoop out. Arrange whole fish at the center of the pan. Make sure the pan is slightly elevated from the fire or the source of heat to avoid burning.

Do not force-flip fish or the skin will stick and the flesh will break. The fish will ‘tell’ you when it is ready to be flipped. Grill the onion rings along the sides when fish is almost cooked. Serve hot with rice or bread.

Picnic Pan-Grilled Salmon Steak with Veggies

Pan-grilling is the least messy method of cooking picnic foods. You just put the fish steaks inside the marinade bag the night before and transfer it in the ice chest the next morning. Bring the grill pan, preferably the non-stick one, and a portable stove. Pack all your favorite vegetables, a small jar of olive oil, some condiments like salt and pepper, and a bottle of white wine.

Ingredients for Marinade:

1 piece lemon, squeezed to get juice
1 Tbsp olive oil
2 Tbsp vinegar, rice or wine
1 tsp Dijon mustard
1 tsp ginger juice, freshly squeezed
¼ cup green onions, minced
1 tsp honey or sugar

How To: Mix all ingredients in a small bowl. Put marinade and fish steaks inside a sturdy food bag. Let sit inside the refrigerator. Flip over from time to time to make sure all sides are coated with marinade.

You are welcome to read :

Picnic Beef Recipe Ideas

Easy-to-Cook Picnic Chicken Recipes

There are three kinds of vegetarian diets: lacto-ovo (includes dairy and eggs), lacto (includes only eggs), and vegan (all vegetables). Even if you go all the way of non-meat diet, you will not miss on anything ‘meaty’. There are substitutions that cleverly imitate the taste and the texture of meats such as tempeh (cultured soybeans), tofu (freeze-and-thaw to give meaty texture), and gluten (made from wheat). Milk, margarine, yogurts, and other dairy products can be made from soy.

Becoming a vegetarian does not mean you have to live on beans, nuts, and leafy veggies alone. Visit a nearby health food or Oriental stores to find a wide variety of ingredients for your vegetarian dishes.

Picnic Fresh Vegetable Salad

The recipe used for this picnic veggie salad is a good appetizer for a sumptuous Greek meal. You may serve it with a delicious spanakopita. It is a baked dish that includes lots of feta and ricotta cheeses, which means it can be enjoyed by the lacto-ovo vegetarians. With this salad recipe, vegans can still enjoy by using vegetarian feta cheese instead of the real feta.

Ingredients:
2 cups lettuce, washed and shredded
4 pieces cherry tomatoes, halved or whole
4 pieces Kalamata olives, halved or whole
¼ cup cucumber, peeled and sliced
1 piece yellow bell pepper, seeded and sliced into rings
1 big white onion, peeled and sliced into rings
1 cup feta cheese, or vegetarian feta cheese

Ingredients for Dressing:
¼ cup olive oil
1 tsp oregano, dried or fresh and chopped
2 Tbsp cup parsley, chopped
Salt and ground pepper, to taste
½ lemon, squeezed to get fresh juice

How To: In a large salad bowl, arrange shredded lettuce to cover most surface of the bowl. Add tomato, cucumber, bell pepper, onions, olives, and cheese.
In a small bowl, combine all ingredients for dressing. Use a whisk to blend. Drizzle over the salad. Garnish with lemon wedges. Serve at once.

How to Make Vegetarian Feta Cheese

Ingredients for Marinade:
¼ cup olive oil
½ cup red wine vinegar
2 tsp salt, fine
½ tsp ground pepper, fine
1 Tbsp basil, dried or fresh and minced
½ tsp oregano, dried or fresh and minced
¼ cup water, room temperature

How To: Blend all marinade ingredients well. Add 1-2 cups of firm tofu, crumbled or cut into small cubes. Let sit for 1 hour or more. Store in a glass jar with an air-tight lid.

Picnic Vegetarian Sandwich

This veggie sandwich calls for a slice of cheese, which is also optional. Replace cheese with slivers of mock tuna or mock bacon. And while you’re in the health food store, buy a small pack of sprouts and vegetarian mayonnaise, too. Other ingredients are available in the supermarket. The picnic veggie sandwich recipe below can be simplified by decreasing amount of some ingredients like tomato, onion, lettuce, and cucumber.

Ingredients:

6 thick slices whole wheat bread, toasted or grilled
1 whole avocado, ripe but firm and cut into slices
1 piece big white onion, peeled and cut into rings
1 piece big tomato, seeded and cut into rings
½ cup cucumber, peeled and sliced thinly
1 piece small carrot, peeled and sliced then blanched
¼ cup shredded lettuce, washed and drained
1 cup sprouts, washed and drained
3 slices cheese (optional)
½ cup mock tuna, flaked
½ cup mock bacon, fried and drained well

How To: Place each slice of bread on a separate plate. Arrange all ingredients on top of one another: avocado slices, mock tuna or mock bacon, carrot, tomato, lettuce, onion, cucumber, sprouts, and avocado. Serve hot with coffee, iced tea, or fruit shake.

Healthy Teriyaki Tofu for Picnics

Tofu tastes better when marinated for at least an hour or overnight. Bring marinated tofu in a tightly covered container to your picnic and grill each piece along with other veggies and bread slices. For easy handling, skewer cubed tofu in between chunks of vegetables.

Ingredients:

1 pound extra-firm tofu, drained and cut into 1-inch cubes
Ingredients for Marinade:
½ cup low-sodium soy sauce
2 Tbsp wine vinegar
1 Tbsp ginger juice, freshly squeezed
1 Tbsp garlic, minced
2 Tbsp honey
3 tsp sesame oil
Salt and ground pepper, to taste

How To: In a wide bowl, combine all ingredients for marinade. Whisk to blend well. Make sure each tofu piece will be coated all over. Cover with plastic and chill in the refrigerator. Turn tofu occasionally when marinating overnight. While grilling, baste tofu with marinade. Serve with lemon wedge and soy sauce. Or serve over sauteed vegetables.

How to Keep Vegetables Crisp and Fresh for Picnics

Wrap vegetables in clean kitchen towels and pack inside plastic bags. Place these bags on top of everything in the ice chest. Cut vegetables right before grilling or serving. When not needed, keep vegetables away from direct sunlight. This tip also works for fresh fruits.

Kids and adults alike are always excited for the celebration of Easter Sunday. There are picnic parties everywhere. Kids hunt for colorful eggs and play in noisy games; while adults enjoy the company of friends and family. Delicious picnic foods are brought in packed lunch boxes and picnic baskets. Picnic tables overflowed with plates filled with tasty goodies and delectable sweets.

Moms are not supposed to slave over the hot stoves anymore. With a bit of planning beforehand, picnic foods will still be abundant come picnic time. The freezer and the refrigerator will both play important roles to make picnic food preparation time easy and fun. There is no more need to wake up early and cook the picnic foods right before departure.

Most no-cook picnic food ideas can be bought at the supermarket or the small grocer store nearby. The list is endless but taking some effort of listing down the likes and preferences of everybody will save both time and money. No food wasted because everything you brought to your picnic outings will be eaten with gusto.

Picnic Ice Cream Cake

Predictably, the children often enjoy something cold and everything sweet. Yes, your guesses are right. Ice cream, softdrinks, cakes, gelatin, frozen fruits, and more. All you need for packing these sweet treats is a giant cooler with lots of ice packs.
Ice cream cakes are not quick to melt because the ice cream is inside the cake and icing. Buy the ice cream cake days before the picnic and store inside the freezer. To pack, place the ice cream cake inside a plastic container with air-tight cover. Make sure that it will remain horizontal during the travel to the picnic destination.

Picnic Fresh Fruit Basket

For the health conscious individuals, a large basket of assorted fruits will be a small piece of heaven. A slice of refreshing watermelon or pineapple will boost the energy level after an hour of hiking through the woods or the beach. Nothing will be more delicious than a juicy bite of peach or apple while soaking your lungs with fresh air. Bring several small paring knives for peeling and cutting fruits to bit sizes. A plastic bowl and forks will also come handy when serving the picnic fruit snack.

Cheese and Wine for Picnics

For sweethearts, a bottle of champagne and white or summer red wines will be perfect partners with different types of cheese. Couples will enjoy small talk with each other while sipping from wine glasses and sinking their teeth into luscious bits of assorted cheese.

Dads and Moms Love Easter Picnics

Dads can still bring their favorite picnic grilled meat foods even without bringing the picnic grill stand. While moms are shopping for the no-cook picnic foods ingredients, dads can buy a dozen of cooked meat kebabs sold in grilled meat food stalls that lined the aisles of most supermarkets these days. Pack the hot foods inside an insulated box to keep the food hot.

Sandwiches are the perfect picnic foods because they can be assembled anywhere. As guaranteed belly-fillers, mix canned tuna flakes with a small of salad dressing and spread the mixture on a slab of wheat bread. Stick in a slice of salad tomato and lettuce to make it crunchier and more refreshing to taste. Cold cut meats like ham, or even smoked salmon flakes, often taste better with cheese and mayo and some veggies. To make no-fuss sandwich meals, just squeeze all ingredients in between two breads.

Picnic drinks are as important as picnic foods. Along with the relaxing wines, stock up your picnic icepacks with cans of beer and softdrinks, bottles of iced tea and lemonade, and gallons of water. Nothing can beat water as the best thirst quenchers!

Easter picnics are bonding time for parents and children. Everyone should enjoy every moment they spent with one another. No one should be slaving over the grill to feed everybody. No-cook picnic foods are the best, especially when the climate is too hot for cooking. Easter Sunday is for hunting Easter eggs.

You are welcome to read :

Easy To Cook Picnic Chicken Recipes

Picnic Food Ideas For Potatoes

Sandwiches are always the ‘star’ in picnic outings. Easy to make and delicious to look at, sandwiches are really perfect picnic foods They are also the most versatile because almost anything can be made into sandwiches. By just using a bit of creativity during preparation, any sandwich can look lip smacking and taste really delectable.

More often than not, most ingredients for simple but tasty picnic sandwich recipes are found inside the kitchen. Or outside the house, if there’s a herbal and vegetable garden in the backyard. Simple recipes for sandwiches may need just a dollop of mayonnaise (together with some cheese and ham and tomatoes and cucumber and onions) spread in between two slices of loaf bread, or buns, or pita, or panini. With some imagination, lettuce can be substituted by arugula or fresh basil leaves. Sandwiches can also go singles and open-topped just like pizzas.

Easy Tips on Sandwich-Making

Do you always have soggy and sad-looking picnic sandwiches? No more worries now because your next sandwiches will remain fresh and firm from the moment they were packed in picnic baskets until they were served on picnic tables. The secret is on the method of preparation of sandwich ingredients.

Tip #1: After thoroughly washing leafy vegetables (like lettuce and sprouts), put them in a strainer and drain well. Arrange these vegetables on two layers of absorbent paper towels to dry. When slicing juicy vegetables (such as tomatoes and cucumbers), pat both sides of each slice on a paper towel to remove dampness.

Tip #2: Remove excess oil, meat juice, or wetness from the meat fillings. Cold cuts like ham or salami would get shiny with their own fat when warmed in the oven. Hotdogs and burger patties have more fat content because they are fried in oil. Arrange the cooked meat on screen wires to drain and pat dry on paper towels before putting on bread.

Tip #3: Do not wrap or pack sandwiches that are still hot. Moisture that would build up inside a closed container will make your sandwiches wet and mushy.

Picnic Ham and Cheese Bite-Sized Sandwiches

This is the most common sandwich that almost anyone could prepare with his eyes closed. But your ham-and-cheese picnic sandwich need not look and taste boring. Don’t just slap two slices of ham and cheese in between breads. Why not cut the bread into four and create cute sandwiches that fit a single bite?

Ingredients:

6 pairs of sliced whole wheat loaf bread, cut into quartets
3 cups thinly sliced ham, cut into same size with bread
1 cup sliced cheese, cut into same size with bread
3 medium ripe tomatoes, sliced to form ringlets
2 cups lettuce, shredded
½ cup cherry tomatoes or grapes or berries, as garnishing

How to: On top of bread, arrange several slices of ham and cheese; then add a ring of tomato and a shred of lettuce; and garnish a single cherry tomato or grape or berry at the center of the bread. To avoid toppling the mini-tower sandwich, push a short stick right through the decorative garnishing on top. Serve with hot or cold drinks.

Open-Topped Picnic Sandwiches for Kids

Here’s another mini-sized sandwich recipe. Let your kids call them small pizzas because they have similar ingredients minus the sauce. Bake or no bake, these picnic munchies taste good and give energy to everybody. There’s a lot of cutting to do but it will be worth the effort when you hear the appreciative oh’s and ah’s while they are being eaten.

Ingredients:

2 pieces long bread, cut into 1/2-inch thick slices
4 cups hotdogs or sausages, cut into cubes
½ cup white onion , cut into cubes
2 cups cheese cubes
1 tsp olive oil or butter
1 Tbsp parsley, minced

How to: On a non-stick pan, stir-fry hotdogs or sausages with oil or butter over medium heat until slightly toasted. Stir in onions and cheese. Sprinkle minced parsley. Remove from heat and set aside to cool. Scoop one tablespoon of mixture and arrange on top of each bread slice. Serve with cold drinks.

Smoked Salmon and Caviar Sandwich Recipe for Picnic

Both smoked salmon and caviar are expensive. But this classy sandwich recipe calls for a special occasion that does not want to make a fuss about it. Most couples seek silence and solitude during bonding time. Picnic outings are one of the simplest ways of communing with Mother Nature. Sharing each other’s secret thoughts becomes more natural when surrounded with fresh country air or when looking far out to the sea. Feel more recharged while savoring the exotic taste of the smoked salmon and caviar sandwich with your loved one.

Ingredients:

1 piece long and round white bread, cut into thin slices
½ cup smoked salmon flakes
¼ cup caviar
½ cup whipped cream

How to: Spread whipped cream on bread. Arrange a half teaspoon of smoked salmon flaked on top. Garnish with ¼ teaspoon of caviar. Create sandwiches with only caviar or salmon on top. On a flat-surfaced plate, arrange the canapés along each other according to their toppings. Serve with a glass of white wine.

Bring Your Family to a Picnic Everyday

Do not just make sandwiches for snacks. Always add some color or some zest in your sandwich creations to turn every snack to picnic time.

You are welcome to read :

Picnic Food Recipes To Grill

Picnic Desserts : Classic Pies

Kids are the easiest to please because they like picnic foods that are bite-sized, delicious—and sweet. Packing the picnic basket with goodies for kids is such a breeze and not so expensive. Just make sure that the kiddie foods are colorful and appetizing to look at.

Picnic food dishes for kids need not be expensive and elaborate to prepare. Just throw in lots of munchies in the picnic basket and cold drinks in the ice chest, the tykes should be chirpy and happy. Children love to play picnic games so don’t forget to bring along the frisbee or volleyball for the picnic.

Barbecues are all-time favorite picnic foods. Barbecued steaks and chicken legs are popular as picnic foods for adults; and hotdogs with roasted marshmallows for kids. Bring them raw and marinated so everyone will have fun cooking the food. It is more exciting to eat fresh-from-the-grill meat or hotdogs. You don’t have to buy a new grill for the picnic to save space for those big jugs of ice-cold drinks. Just don’t forget to bring a bagful of dry charcoal and matches along with the good ole iron grill. Light your charcoals at the center of several pieces of like-sized rocks to create a makeshift grill stove.

Picnic Hotdogs On-The-Go

Ingredients:

1 bag/kilogram jumbo-sized hotdogs, sweet and cheesy variety
Bamboo barbecue sticks

Ingredients for Basting Sauce:

1 medium red onion, peeled
1 cup ketchup
½ cup brown sugar
¼ cup vegetable oil
¼ tsp Iodized Salt
1/8 tsp ground white pepper

How to: Skew one hotdog per stick. Make sure at least 3 inches length of stick is visible for easy handling. Using a sharp knife, make light diagonal lines on both sides of the hotdog. Set aside. (Optional: Hotdogs can be cut into bite-sized cubes before skewing.) In a blender or osterizer, combine all ingredients for basting sauce and blend for 3 minutes. Pour in a container and cover tightly. This baste mixture can also be used to meat barbecue recipes.

Simple Pork Barbecue

Pork is easier and quicker to cook over hot coals. Unlike beef, pork is juicier even when over-cooked—just don’t forget to baste the meat with sauce while grilling. Marinate pork cubes (or steaks or pork chops) in soy sauce, lemon, and seasonings overnight to make the meat more savory. To make kebabs, skew the pork cubes with your choice of vegetables or fruits in between (i.e., cherry tomatoes, pineapple chunks, onions, and peppers). For kiddie picnic barbecue, make it all-meat with shorter stick.

Ingredients:

2 pounds lean pork meat, cubed to 1/2-inch thick
1 cup soy sauce
1 piece lemon
5 cloves garlic, crushed and chopped finely
½ tsp each of salt and ground pepper

How to: Thoroughly mix all ingredients, except the pork meat. Arrange the cubes in the marinade mixture and set aside in the refrigerator for 1 hour, or overnight. When placed in the freezer, the marinated meat can remain fresh up to 3 days.

Tasty-and-Delicious Chicken Nuggets

Chicken nuggets are so easy to make even kids can help prepare them. Or you can just buy ready-to-cook nuggets from the supermarket. But, hey,  homemade picnic foods are tastier and cheaper so get your aprons and head to the kitchen. Fried or baked, these nuggets are tender to eat.

Ingredients:

2 cups flour, sifted (alternative: cornflakes, roughly crushed)
½ tsp salt, fine
¼ tsp ground pepper, fine
1/8 tsp garlic powder
1 cup grated cheese
2 eggs, lightly beaten
2 pounds chicken breasts, washed and well-drained and cut into desired-size rectangles

How to: Combine all dry ingredients and blend thoroughly to make breading mix. Dip each piece of nugget in beaten egg and roll in the breading. For frying, heat 2 cups of oil in an iron skillet until smoke appears on the oil’s surface. Lower the nuggets one by one into the hot oil. For baking, arrange the breaded nuggets on a greased baking pan and bake in the pre-heated oven until cooked. Serve with ketchup or mayonnaise or any kind of salad dressing, or even honey.

Icy Lemonade Drink

Picnic drinks are usually canned or bottled soft drinks and water. Why pump your kids with artificial sweeteners or tasteless liquid? Fruit juices are rich in Vitamin C, like the lemonade made from lemon juice. Place them in jugs full of ice or pour them into containers and keep cool in the picnic ice chest—to keep the kids asking for more of the revitalizing fruit juices.

Ingredients:

5 cups lemon juice, freshly squeezed
5 cups white sugar

How to: Blend all ingredients well and mix with water, according to taste. To preserve the tangy and fruity taste of lemonade, add only ice.

You are welcome to read :

How to: Prepare Delicious Snacks for Picnic

Three  Picnic Chicken Recipes

Chicken casserole with rich sauce or stir-fried chicken strips with crisp vegetables are great as picnic foods for eaters who like to wipe their plates with bread or have their rice moist and tasty. Of course, whole roast chicken will be perfect to bring along with other picnic goodies such as salads, cheeses, and a bottle of sparkling white wine. Picnic chicken foods need not be fussy and complicated to prepare. There are lots of easy ways to cook chicken recipes here; and some helpful tips on proper ways of packing cooked chicken foods, too.

Fried Chicken

Fried chicken can be prepared and cooked in many ways but the simplest recipe may just include fresh chicken legs and seasoned coating/breading. A deep fryer is not required to fry chicken. To get the chicken legs crispy on the outside and juicy from the inside even when pan-fried, make sure that the pieces being fried are half-submerged in pre-heated oil and not over-crowded in the pan. Three to four pieces per batch is fine. Otherwise, the fried chicken will be soggy and greasy. Oven-baked chicken may not be as crispier but will surely be more preferable by the health-conscious. To keep the fried chicken crisp and hot: cook it a few hours before departure, cool, and arrange in a container lined with several table tissues to absorb excess oil.

Ingredients:

12 chicken legs, washed and drained
1 piece egg, lightly beaten with a pinch of salt
4 cups cooking oil
Breading (ratio: 2 cups flour per ¼ tsp each of ground pepper and fine iodized salt)

How to: Heat oil in a cast iron frying pan. Dip each chicken leg in the egg mixture and coat with breading thoroughly. When smoke starts to appear on the surface, put one chicken piece into the oil with skin-side down. Avoid over-crowding. Use a pair of tongs to prevent the hot oil from splattering. Remove the chicken when the color turned golden brown and arrange on the cooling rack to let the oil drip.

Simple Chicken Casserole

This easy-to-prepare and no-fuss dish can be cooked in a slow cooker. Just throw in all the ingredients and let simmer for about an hour. The recipe is simple yet very satisfying. No need to pack. Just bring the whole pot.

Ingredients:

2 cups rice, uncooked and washed
2 cups water
6 pieces chicken skinless breasts, deboned and cut into chunky cubes then blanched in hot water
2 cans cream of chicken
1 small can sliced mushroom, well-drained
2 medium onions, roughly chopped
1 small can salsa
6 cups cheese, shredded

How to: Divide all ingredients into two parts. Layer the bottom of the pot with the first part of the following: rice, water, chicken cubes, cream of chicken, mushroom, onion, salsa, and cheese. Repeat procedure for the second layer. Optional: Arrange shredded spinach leaves before cheese. Boil and simmer over low heat for about an hour, or until rice is tender and fluffy.

Crunchy Veggie Toppings

Chopped assorted veggies stir-fried in a little olive oil is a tasty alternative to the usual vegetable salad you eat with roasted chicken. Top it on a bowl of steaming rice to make a fulfilling meal. To pack, transfer the stir-fried vegetables in a ceramic pot. Do not cover while steaming to avoid over-cooking veggies due to excess heat.

Ingredients:

3 Tbsp olive oil
1 whole chicken breast, parboiled and shredded to strips
1 medium onion, chopped
1 large green bellpepper, seeded and cut to strips
1 large red bellpepper, seeded and cut to strips
1 stalk celery, chopped
1 medium carrot, peeled and cut into strips
1 small cabbage, chopped roughly
Pinch of salt and ground pepper

How to: Heat oil over medium heat. Cook chicken strips and onions until slightly browned. Put the heat to high and throw in all the vegetables along with the salt and ground pepper. Continue stirring to avoid burning. Remove from heat when all vegetables look coated with oil. In a different pot, boil rice in water until cooked. Fluff the rice and transfer to a ceramic bowl with cover.