Prep 10 mins
Cook 10 mins
I devised this recipe one day while trying to think up a brilliant idea for lunch. We had leftover salad in the fridge, and I wanted to put chicken on it. Since I had some time on my hands however, I decided to be creative with the chicken, and this is the product! It's delicious on salad, and is quite versatile; add it to soup, noodle dishes, sandwhiches, wraps, etc. Note: I wrote the recipe based on what I made and what I ate. Basically, one chicken breast per person. This quite likely will be adjusted, however, based on the how you're serving it.
- 1 partially defrosted chicken breast (aids in slicing)
- 1 red chili pepper
- 2 garlic cloves
- 1⁄2 a lime
- 1 1⁄2 tablespoons olive oil or 1 1⁄2 tablespoons canola oil
- seasoning salt (optional)
- Slice the chicken breast thinly (about 0.5-0.75 of a centimetre thick). I used boneless and skinless, but whatever chicken you have will work.
- Pour approximately 1.5 tablesppons of olive oil/canola oil in a pan and heat on medium.
- Thinly slice the red chili pepper (feel free to adjust amount used to your tastes preferences) and add it to the oil.
- Fry briefly, for about a minute.
- Add the chicken breast to the pan and continue to cook over medium heat.
- Crush garlic over the chicken in the pan, on top of the chicken pieces.
- If desired, (not really needed if you buy your chicken seasoned) sprinkle seasoned salt over your chicken in the pan.
- Flip the chicken and fry on the other side.
- During this time you can use a fork to scoop up fallen garlic and place it back on top of the other side of your chicken.
- When the chicken is cooked through (should not take long), turn off the heat. Take your lime and squeeze it (or juice it before hand) over the chicken in the pan.
- Use the finished product in whatever meal you wish!