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Louisiana Chicken Strips

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  Cayenne pepper 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Sage 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Oregano 1 Teaspoon
  Olive oil 1 1⁄2 Tablespoon
  Boneless, skinless, chicken breasts 4 , cut in strips
  Chicken stock 1 1⁄2 Cup (24 tbs), heated
  Black bean sauce/Soy sauce 1⁄4 Cup (4 tbs)
  Cornstarch 1 Teaspoon
  Cold water 2 Tablespoon
  Salt To Taste
  Vegetable 1⁄4 Cup (4 tbs) (For Garnish)
  Butter 1 Tablespoon
  Zucchini 1 , halved lengthwise and sliced
  Radishes 12 , sliced
  Cherry tomatoes 12 , halved
  Snow peas 12 , strings and ends removed

Mix spices, herbs and oil together in small bowl and set aside.
Heat cast iron pan over medium heat. When hot, add spice mixture to pan and cook 1 minute.
Add chicken strips, salt lightly and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
Pour chicken stock and bean sauce into pan; mix well and cook 3 minutes.
Dissolve cornstarch in cold water; stir into sauce and cook 1 more minute.
Return chicken to pan, stir and simmer 3 minutes. Accompany with vegetable garnish.
Heat butter in saucepan over medium heat. Add vegetables and season well. Cover and cook 3 minutes.

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Louisiana Chicken Strips Recipe