Pan Fried Chicken

Foodie.Rishika's picture

Feb. 18, 2013

Ingredients

Chicken chunks 1 Pound
Zucchini 1 Medium , dice
Carrots 1 Medium , dice
Potato 1 Medium , dice
Shallots 1 Medium , dice
Soya sauce 2 Tablespoon
Salt 1/2 Teaspoon
Olive oil 2 Tablespoon
Cherry tomatoes 100 Gram
Green chilli 2 Medium , slit lengthwise
Garlic paste 1 Tablespoon
Dry chilies 1 Medium
Basil 1 Teaspoon
Parsley 1 Teaspoon
Coriander leaves 5 Medium

Directions

GETTING READY

1. Place the chicken on a plate and poke it with a fork.

2. In a bowl, mix 1 tablespoon of soya sauce, salt, 1 tablespoon of olive oil, garlic paste,

dry chili powder, basil, parsley and coriander.

3. Use half of this mix to marinade the chicken in a bowl.

4. The other half to marinade is used for the zucchini, carrots, potato, shallots in another bowl. Set both bowls aside for 15 minutes.

MAKING

5. Heat a tablespoon of olive oil in a pan. Add the chicken and shallow fry on all sides for 8 minutes on medium heat.

6. When the chicken is cooked halfway, add the marinated vegetables into the pan and stir well.

7. Add the soya sauce, green chillis and cherry tomatoes and mix well.

8. Add 1/4 cup water and cover and cook until chicken is cooked (around 10 minutes)

SERVING

9. Plate and serve with a cold green salad.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 277Calories from Fat 98

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 995 mg41.46%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet