Garlic Chicken Sautee (Party/Fiesta Perfect) | Episode 73

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but canola oil is a budget-friendly alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is economical.

Cut chicken breasts into half-inch slices across the grain.

In a bowl, combine 2 cups seasoned all-purpose flour with 1 tablespoon granulated garlic.

Add 1 whisked egg to the chicken and mix to coat.

Dredge each piece of chicken in the seasoned flour mixture until well coated.

Line the coated chicken on a baking tray and refrigerate for 30 minutes.

Prepare a slurry using 2 tablespoons of the seasoned flour mixture, breaking up any lumps.

Heat oil in a skillet until hot and fry the chicken in batches without overcrowding the pan.

Once the chicken is golden brown, remove and set aside.

In the same pan, add 3 tablespoons of rosemary, 1 teaspoon dried thyme, and 1 teaspoon red chili pepper flakes.

Pour in the prepared slurry and stir to combine before adding the chicken back to the pan.

Cover and simmer for 3-5 minutes, then taste for salt and simmer for another 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens