Sauteed Chicken

A bowl of cauliflower rice topped with stir-fried vegetables, sesame seeds, and pieces of tofu or chicken, garnished with chopped herbs.

This sautéed chicken breast recipe is quick, simple, and perfect for busy nights. It cooks fast while staying tender and juicy, making it easy to pair with your favorite sides.

Course Main Course, Main Dishes

Cuisine American, International

Keyword boneless, chicken breast, chicken recipe, chicken thighs, cook chicken, juicy, pan sauce, pound, salt and pepper, saute, sautéed chicken, sautéed chicken breast, seasoning, skillet, white wine

Prep Time 15

Cook Time 18

Servings Portions

Calories 101kcal

Author Zuzana Paar

Equipment

1 Large Wok or Skillet

Ingredients

2 Pieces Chicken Breas cut into strips
1 Cup Broth your choice of chicken or vegetable
¼ Cup Soy Sauce
3 Cloves Garlic approx. 14 g, minced finely
1 Piece Yellow Bell Pepper sliced
1 Piece Red Bell Pepper sliced
1 Piece Green Bell Pepper sliced
½ Head Broccoli broken into small florets
¼ Piece Green Onion thinly sliced
½ teaspoon Xanthan Gum for thickening
1 Piece Onion around 50 g, chopped
1 Dash Sesame Oil
2 Tablespoons Sesame Seeds for topping

US Customary - Metric

Instructions

Cut chicken into small pieces and slice all vegetables, including broccoli florets and stems.
Heat sesame oil, cook onion and garlic until soft, then add chicken and cook about 10 minutes until lightly browned.
Season with salt and pepper, add soy sauce, broth, and xanthan gum, then simmer 5 minutes until slightly thickened.
Add peppers and broccoli, cook until just tender, then finish with green onions and sesame seeds.

Video

Nutrition