Chicken & Potato Succotash

In need of an extremely easy, staples-only ingredients, 30 minutes from cutting board to plate type of meal?  Try this!  So easy and the flavour in this version was just like homemade chicken soup.  

And it's versatile.  Very versatile.  Tonight's version included: 1 chicken breast, 4 potatoes, 1 onion, and some handfuls of frozen peas and corn.  Yes, that's pretty much it.  Oh, wait, I added a random parsnip and 2 small celeriac, as well.  Needed to use those suckers up!  This is a great meal for those types of nights. 

The seasoning for tonight's version was really on the fly and could be adjusted if you wanted something spicier, or sweeter.  This combo came out tasting hearty and chicken-soupy.  Which is just what I was going for.  Made up for the fact that I was stretching 1 poor old chicken breast between us!  And it made enough for lunch tomorrow!  

Total time: 30 minutes

Ingredients:
1 chicken breast, sliced into strips/nugget sized pieces
1/4 cup corn starch (this is optional)
olive oil for pan
1 onion, diced
2 cloves garlic, minced
4 potatoes, chopped small
other firm veggies: 1-2 parsnip, peeled and chopped, 1-2 small celeriac, peeled and chopped
as many handfuls as you like of frozen corn and peas
1/2-3/4 cup chicken broth 
tsp of each: basil, oregano, summer savoury
dash(es) sea salt/pepper to taste
1 tbsp. Earth Balance Butter (or butter, I suppose, if you're good with dairy!)

What to do:

1) Boil potatoes (and other firm veggies) until they are half cooked to cut down on frying time.  Start with this so that they are ready when you are for them!

2) Heat oil in frying pan.  *Optional step: coat chicken pieces in corn starch.  This provides them with a crispy coating and keeps the chicken moist on the inside.  Totally up to you if you want to do this. If not, just add chicken straight to heated oil in pan. Saute chicken until no longer pink.  

3) Add onion and garlic.  Saute for a few minutes, then add half-cooked potatoes/firm veggies.  Stir.  

4) Add broth and spices.  Stir to coat and get flavours from pan coating the chicken & veggies.  

5) Add corn and peas.  Keep stirring.  Add more broth if it is cooked off.  It shouldn't be much, just enough moisture to coat each vegetable and provide a 'sauce'.  

6) Turn heat to low.  Add butter, stir to melt in.  Remove from heat and serve!! Careful, it's hot!!