Tuesday, October 21, 2014

Stir Fried Chicken

This is a new favorite chicken recipe for us, so I thought I'd share it.

Heat 3 Tablespoons of butter in a nonstick pan over med-high heat.  Cut 1 1/2 - 2 lbs of boneless, skinless chicken breast into pieces, about 1 in cubes.  Toss the chicken with 1 1/2 tsp sea salt, a seasoning mix of your choice*, and 1/4 c unbleached flour.  Put the chicken into the pan when the butter turns a carmel color, a golden brown.  Shake the pan every 30 seconds or so to turn the meat, if necessary, turn with a spoon or tongs.  The chicken is done when a few sides have browned and no more pink is visible.  

*For many years I have purchased Hickory B-B-Q rub from the Curry King at the Dallas market and this was our favorite flavor.  This seasoning is no longer available.  Just use your favorite seasoning mix and and adjust the salt if your mix comes with salt in it.  

The family votes that this is really good.

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