Louisiana Chicken Strips Recipe
Ingredients
| Cayenne pepper | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Sage | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Olive oil | 1 1/2 Tablespoon | |
| 4 boneless, skinless chicken breasts, in strips | ||
| Chicken stock | 1 1/2 Cup (16 tbs), heated | |
| 1/4 cup black bean sauce or soy sauce | ||
| Cornstarch | 1 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Salt | To Taste | |
| Vegetable Garnish | ||
| Butter | 1 Tablespoon | |
| 1 zucchini, halved lengthwise and sliced | ||
| Radishes | 12 , sliced | |
| Cherry tomatoes | 12 , halved | |
| 12 snow peas, strings and ends removed | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix spices, herbs and oil together in small bowl and set aside.
Heat cast iron pan over medium heat. When hot, add spice mixture to pan and cook 1 minute.
Add chicken strips, salt lightly and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
Pour chicken stock and bean sauce into pan; mix well and cook 3 minutes.
Dissolve cornstarch in cold water; stir into sauce and cook 1 more minute.
Return chicken to pan, stir and simmer 3 minutes. Accompany with vegetable garnish.
Heat butter in saucepan over medium heat. Add vegetables and season well. Cover and cook 3 minutes.
Heat cast iron pan over medium heat. When hot, add spice mixture to pan and cook 1 minute.
Add chicken strips, salt lightly and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
Pour chicken stock and bean sauce into pan; mix well and cook 3 minutes.
Dissolve cornstarch in cold water; stir into sauce and cook 1 more minute.
Return chicken to pan, stir and simmer 3 minutes. Accompany with vegetable garnish.
Heat butter in saucepan over medium heat. Add vegetables and season well. Cover and cook 3 minutes.
Chef
