Content

• Ingredients
• Steps
• Method 1 of 2: Grilled Chicken Breast
• Method 2 of 2: Basic Tips for Cooking Fried Chicken Breasts
• Tips
• Warnings
• What do you need

Fried chicken breast is a healthy food that is delicious and easy to prepare. Fried chicken breast can be cooked for yourself or the whole family - everyone loves fried chicken breast. Below is a recipe for fried chicken breast and some guidelines for preparing it.

Ingredients

• 1/2 pound boneless chicken breast, cut into thin slices
• 1 tablespoon peanut butter
• 2 - 3 heads of garlic, chopped
• 1 tablespoon chopped ginger
• 1 medium onion, cut into rings or half rings
• 2 cups carrots, diced
• 1 red bell pepper, cut into strips
• 2 cups sweet peas
• 1 jar canned small corn
• 2 cups broccoli florets
• 2 teaspoons cornstarch
• 1 cup chicken stock
• 1/4 cup soy sauce

Steps

Method 1 of 2: Grilled Chicken Breast

1. 1 Heat the oil. Heat the peanut butter in a large skillet or wok over medium heat. The oil is hot enough when it sizzles.
2. 2 Add garlic and ginger. Add finely chopped garlic and ginger to the wok for one minute.
3. 3 Prepare fried chicken breast. Let the breast brown a little in the wok until golden brown. You do not need to constantly turn the chicken over, somewhere in the middle of cooking, turn the chicken once so that it is evenly fried on both sides.
   • The chicken is ready when it is brown on the outside and white on the inside.
   • When the chicken is done, transfer it to a paper towel.
4. 4 Prepare your vegetables. Add half a spoonful of peanut butter if needed. Add the chopped onions, carrots, and bell peppers to the wok and sauté the vegetables for 2 minutes. Then add the peas, corn, and broccoli.
   • Stir the vegetables constantly until they soften.
5. 5 Prepare the sauce. Combine corn liquid, soy sauce, and chicken stock in a small bowl. Stir well, making sure there are no corn hairs left.
   • You can also add a teaspoon of sake, rice wine, or Asian sauce.
6. 6 Transfer the chicken breast to the vegetables in a wok. Transfer the chicken breast to the wok and add the sauce. Stir in vegetables and chicken. Everything should be covered with sauce. Reduce heat to medium and continue stirring throughout the frying until the sauce thickens.
7. 7 Boil rice or pasta. Prepare the rice, pasta, or other side dish you want to serve the chicken breast with. Once your side dish is done, add it to the veggie chicken breast and toss, or simply lay the veggie chicken breast on top of the rice or pasta.
8. 8 Decorate the dish. You can garnish the dish with nuts, such as cashews, or finely chopped green onions or raw bean sprouts, or garnish with finely chopped herbs - all of these are good options.

Method 2 of 2: Basic Tips for Cooking Fried Chicken Breasts

1. 1 Prepare chicken breast. To make 4 servings, you will need about a pound of skinless, boneless, or thigh-free chicken breast. Usually, roasts go well with meat rather than vegetables, but that's a matter of taste.
   • Rinse the chicken under running cold water, pat dry with a paper towel and place on a cutting board.
   • Remove any excess fat from the chicken and cut it into 1/2-inch pieces.
   • To enhance the flavor of the chicken, you can additionally marinate it. Combine 1 teaspoon finely chopped garlic, 1.5 teaspoons corn liquid, 2 teaspoons soy sauce, 2 teaspoons rice wine or dry sherry, and 3/4 teaspoon salt. Marinate the chicken in this marinade.Leave the chicken in it for at least five minutes or an hour before cooking.
2. 2 Think in advance what you will cook in. If you have a wok, it is better to cook in it, then a large number of ingredients will not spill out of the wok, unlike a simple frying pan.
   • Don't buy a non-stick wok. It is not suitable for high heat frying. The wok is designed to be used to cook food over high heat at a high temperature.
   • Use a scraper spoon to mix the ingredients better in the wok.
3. 3 Think about what vegetables you will cook your chicken with. You can cook with any vegetables, it all depends on your personal preferences. Chefs recommend choosing no more than 2-3 vegetables in order not to overload the dish and to save you unnecessary work. Other chefs, on the other hand, recommend putting everything in the kitchen into such a dish. You must determine what suits you best.
   • When you cut vegetables, try to cut them to the same size so that some vegetables do not cook quickly and others do not cook at all.
   • Despite your best efforts, some vegetables cook faster than others. Divide all the chopped vegetables into separate bowls. This will allow you to cook the vegetables that take longer to cook first, and then those that cook quickly. If you don't know which vegetables and how long to cook, then below is a list:
     • The mushrooms are cooked for 5-10 minutes, depending on the size and variety.
     • Kale, spinach and other green vegetables cook for 4-6 minutes.
     • Vegetables such as asparagus, broccoli, carrots, and green beans take 3-5 minutes to cook.
     • Bell peppers, peas, zucchini and pumpkin are cooked for 2-3 minutes.
     • Bean sprouts cook the fastest, less than a minute.
4. 4 Choose a sauce. You can make the sauce however you like. Roast sauces can be hot, sweet, salty, or nutty. They can be simple, wholesome, or enchanting in taste. You can buy ready-made sauce at the supermarket, or you can make it yourself. Here are some options:
   • Lemon Sauce:
     • 1/4 cup lemon juice
     • 1 teaspoon lemon zest
     • 1/4 cup chicken stock
     • 1 tablespoon soy sauce
     • 2 tablespoons sugar
   • Sweet and sour sauce:
     • 1/4 cup chicken stock
     • 2 tablespoons soy sauce
     • 2 tablespoons apple cider vinegar
     • 1 tablespoon brown sugar
     • 1/2 teaspoon red hot pepper
   • Satay sauce:
     • 4 rounded tablespoons peanut butter
     • 3 tablespoons dark soybean, Tamari
     • 3 tablespoons honey
     • small piece of ginger, finely chopped
     • 1 head of garlic, finely chopped
     • 1 teaspoon red hot pepper
     • 1/2 orange juice
5. 5 Think in advance with what you will serve such a roast. Usually fried chicken breast with vegetables is served with some kind of carbohydrate side dish to keep the dish nutritious. You can place the side dish side by side on a plate or mix with the chicken breast. You can file as you see fit.
   • Brown rice is probably the healthiest side dish.
   • White rice like Basmati or Jasmine.
   • Pasta, such as Chinese pasta or rice pasta.
   • Spaghetti.
   • Nothing! You can simply serve the chicken breast with vegetables. This is especially true for those who monitor carbohydrate intake.
6. 6 Choose a decoration. Decorate your roast however you wish. The decoration will add flavor, color and presentation to your dish.
   • Roasted cashews, sesame seeds, finely chopped green onions or chili peppers, boiled green beans or finely chopped cilantro, or parsley, or basil are wonderful garnishes for your meal.
7. 7finished>

Tips

• If you are a vegetarian, go for tofu over chicken.
• Try other meats like turkey or lamb.

Warnings

• Be careful when serving this dish to anyone with a food allergy, such as soy or teriyaki sauce, nuts, or satay sauce.
• Be careful when carrying hot water.

What do you need

• Beaker
• Wok or large skillet
• Cutting board
• Knife
• Colander
• Potato peeling knife
• A spoon
• Serving dish