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Chicken Breast, Potato Sticks, Seasoning Salt, Herbs | EN

Chicken Mini Fillets, Potatoe Sticks, Seasoning
Chicken Mini Fillets, Potatoe Sticks, Seasoning

I have fixed me a very similar, almost identical pan of chicken breast the other day following a mild desaster about 2 weeks ago with Chicken Wings (you wouldn’t think anyone was able to mess up pre-seasoned chicken wings from the supermarket’s freezer. Errrm… let’s just say cooking is not a good idea here…). So I was determined to “wash over” that little mishap by fixing me another chicken meal very soon in order to get over the self-flagellating… 🙂

So I head over to the meat section and get me a pack of chicken breast, about 400g (which will last me for three meals easy). This is what went in the pan:

  • ca. 120-150g marinated chicken breast (marinated with sea salt and soy sauce)
  • handcut potato sticks (about half a handful from regular potatoes, another half handful from sweet potato)
  • red pointed pepper sliced
  • 1/2 red onion, sliced
  • 1/2 pointed red pepper, sliced
  • 1-2 small (hot) peppers (red or green), sliced as well
  • a few green summer squash sticks (it had to go, so it went in)
  • 1-2 tsp. ground sea salt ground
  • 1/2 tsp. ground chilli flakes
  • black pepper
  • 1/2 tsp. of French herbs
  • 1/2 tbsp. hand-ground peanuts
  • about 1 tbsp. of chilli oil
  • served with a few leaves of red basil

The procedure is straight forward: Cover the bottom of a coated pan with chili oil, heat it at about 3/4 heat and add sliced onions and potato sticks right to it. Add seasoning – salt, chili flakes, herbs, ground black bell pepper – and keep stirring and flipping frequently to keep it from burning. Turn down the heat when potato sticks start to tan and let it all simmer away while going about cutting the chicken breast into small pieces, slicing the red pepper and hot peppers and mincing the peanuts (use a sharp kitchen knife with a large blade, make a small heap of peanuts and grind by cutting and rotating the blade like a mini see-saw; if the blade is sharp enough, this will take only a few movements until the peanuts are minced nicely). Crank up the heat again and add some more sprinkles of cooking oil, flip a few times, then add peppers and peanuts. When the chicken breast turns white turn down the heat again and wait until it takes on a mild brown tan.

Add a few fresh red basil leaves when serving. Ketchup and Mayonnaise – if you must – go in a different bowl and is not poured over the ingredients (for it would bury the taste of seasoning and herbs, which would be …. a bit of a waste IMHO).

Enjoy! 🙂


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