The recipe
One batch makes 4 portions, in 20m start to finish.
Ingredients for 4 portions
Method
- Cut chicken breast into 3 cm pieces and season with salt.
- Heat vegetable oil in a large frying pan over a high heat.
- Fry the chicken in 2 batches so the pan isn't crowded, 8 minutes per batch, turning, until golden on all sides.
-
Poultry (such as chicken, turkey, duck, and game birds) and pork can have bacteria all the way through the meat.
This means that these meats need to be cooked all the way through.
, says the Food Standards Agency.
How we’d cook it, not advice. We don’t check recipes for allergens, and ingredients vary by brand, so check the label on everything you use. Prepare and cook food the way the Food Standards Agency says. Allergens and food safety
Nutrition
Per portion- Energy
- 231 kcal
- Fat
- 8.5g
- Carbohydrate
- 0.6g
- Protein
- 38.2g
Nutrition details
- Energy
- 231 kcal
- Fat
- 8.5g
- of which saturates
- 3.1g
- Carbohydrate
- 0.6g
- of which sugars
- 0.6g
- Fibre
- 0.6g
- Protein
- 38.2g
- Salt
- 1.64g
Estimated from ingredient data.
Used in
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Sources
- Food Standards Agency Cooking your food gov.uk
Last checked . Each quotation on this page was read against the page it links to.