How To make Chicken Saute

YES, I’m using CHICKEN BREAST in a STIR-FRY! | Marion’s Kitchen

OK, so I know I’ve always been a legs and thighs girl, but this time it’s ALL about the chicken breast. And yep, it’s TOTALLY possible to get it tender and silky and delicious when you follow these tips. This quick and easy Asian hoisin chicken stir-fry goes against everything you thought you knew about me… but armed with my techniques for tender, juicy meat, it’s a total game changer of a dinner.

Get the recipe:

Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:

Binge watch a whole bunch of my Asian food recipe videos here:

Come chat with me on:




And if you're in Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:

For more super tasty recipes:

ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Easy and tangy saute chicken ready in 30 minutes

If you believe that French cooking is too difficult then try this easy tangy saute chicken recipe. lemon, shallot wine, parsley and 30 minute time is all you need.
????‍???? ENROLL IN MY COOKING COURSE FOR BEGINNERS:

???? SUBSCRIBE TO MY CHANNEL:


????????INGREDIENTS????????
4 to 6 pieces of chicken
1tablespoon olive oil
25 grams unsalted butter
1 tablespoon finely diced shallot
50 ml dry white wine
1 medium size lemon ( half for the sauce the other to squeeze over the chicken at the end)
1 tablespoon chopped parsley


**********************************************************************************
Quality French homeware:

???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:

????️ join the FCA community on Patreon:

????️ Spread the word about the channel and the website

???? Visit my Amazon cookware page:

UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:

******************************************************
The Mauviel pan I use plus good copper models:

*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

How To Make The Best Chicken Stir Fry | Perfect Chicken Stir Fry

Ingredients: Recipe Serves 5

FOR THE CHICKEN

300g Boneless Chicken

1 tbsp Garlic Powder

1 tbsp Onion Powder

2 tsp Black Pepper

1 tsp Chicken seasoning or 1 Bouillon

1/2 tsp Salt

1 tsp Smoked Paprika

2 tbsp Cornflour

FOR THE STIR FRY

3 Bell Peppers

Spring Onions

1/2 Small Onion

2 Chilli Peppers

1 tbsp Minced Garlic

1 tbsp Minced Ginger

FOR THE SLURRY

4 tbsp Dark Soy Sauce

4 tbsp Light Soy Sauce

2 tbsp Oyster Sauce

2 tbsp Cooking Wine

1 tsp Sesame Oil

1/3 Cup Ketchup

1/3 Cup Sweet Chilli Sauce

2 tbsp Cornflour

2 tsp Chicken Seasoning


Music: bensound.com

How to Saute Free-Range Chicken

Sauteed meat is often regarded as the most flavorful. Here are some top sauteeing tips from ButcherBox’s Head Chef, Yankel Polak, as he cooks up some Sauteed Organic Chicken Breasts with Vegetables.
L

INGREDIENTS:
Cooking fats - Extra Virgin Olive Oil, Grass-Fed Clarified Butter (Ghee); ButcherBox’s Organic Chicken Breasts (sliced up), 1 Onion (julienned), Snow Peas, Carrots (Shaved), Chicken Broth.

METHOD:
1. Place the stainless steel pan on the stove top and let it heat up.
2. Add the Ghee to the pan and let it heat up further. Add the sliced chicken breasts to the pan and saute to achieve caramelization. Season with Salt and Pepper.
3. Sauteeing is all about moving the items in the pan so make sure you’re either following the “bring forward - flick back” method that is demonstrated, or you’re constantly stirring the items in the pan.
Once the chicken has achieved a fair amount of caramelization, remove it from the pan, add some more ghee and add the vegetables to the pan.
4. De-glaze the pan with some chicken stock, and stir around to mix all the items. Re-season with some more salt and pepper.
5. Let cook for at least a minute once the stock is added.
6. Garnish with chopped parsley.

Turkish Sauteed Chicken Recipe - Vegetable Saute with Chicken

Chicken Sauté recipe is a classic, here you will learn how to make it Turkish way! A little bit different from the original Sauteed Chicken Recipes (or Chicken Stew) but you will love its tender and moistly taste. Even though it is not a very traditional recipe, still very popular in Turkey. You can use any vegetables you wish, this is our favorite way to make sautéed chicken with vegetables! First of all, cut desired vegetables and chicken breast in thin slices Heat vegetable oil and butter in a large skillet, stir fry chicken breast When lightly browned, add carrots 10 minutes later Add thin sliced mushrooms 5 minutes later Add zucchinis 5 more minutes later Add grated tomatoes 5 minutes later Add a tbs red pepper paste Add sliced onions and red pepper Garnish with garlics Season with salt, paprika and black pepper and continue to cook and stir until tender 20 minutes later will be ready to be served!
Here is the list of ingredients for the Chicken Sauté Recipe:
1 chicken breast
250 g (9 oz) mushrooms
1 carrot
1 onion
1 zucchini
1 red pepper
4 tbs vegetable oil
1 tbs pepper paste

2 or 3 cloves of garlic
2 tomatoes (grated)
Black pepper, paprika and salt to taste

One Pan Chicken and Broccoli Stir Fry | Dinner in 30 Minutes

This homemade Chicken and Broccoli Stir Fry recipe is an easy 30-minute meal and it has the best stir fry sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

CHICKEN AND BROCCOLI STIR FRY INGREDIENTS:
►1 lb chicken breast (boneless skinless), cut into 3/4 pieces
►2 Tbsp cooking oil (I used extra light olive oil), divided
►1 lb broccoli cut into florets (about 5 cups)
►1 small yellow onion sliced into strips
►1/2 lb white button mushrooms thickly sliced

STIR FRY SAUCE INGREDIENTS:
►2/3 cup low sodium chicken broth
►3 Tbsp low sodium soy sauce (use Tamari for gluten-free)
►2 Tbsp light brown sugar packed (or honey to taste)
►1 Tbsp corn starch
►1 Tbsp sesame oil
►1 tsp fresh ginger peeled and grated (lightly packed)
►1 tsp garlic (2 small cloves) grated
►1/4 tsp black pepper plus more to season chicken

???? PRINT RECIPE HERE:

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Large 12 Fry Pan:
►Non-Slip Cutting Board:
►Whisk:
►Citrus Zester:
►Multi - Scraper:
Magnetic Measuring Cups:
►Oven Mittens:
► Glass Mixing Bowls:
►White Dutch Oven:
►Santoku Knife:

ALWAYS IN MY KITCHEN (affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:

FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:

CONNECT:
►WEBSITE:
►ALL MY RECIPES:

????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #chicken #stirfry