Ingredients
Units
Scale
- 1 lb. boneless skinless chicken breast, diced into 1 inch pieces
- 2 tablespoons olive oil
- 1 tablespoon red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger paste
- Kosher salt
- fresh cracked pepper
- 1 recipe of my super easy peanut sauce
- quick pickled veggies
- rice
- fresh chopped cilantro
- thinly sliced green onion
Serve With
- rice
- quick pickled veggies
- fresh cilantro
Instructions
- Combine olive oil with curry paste, curry powder, garlic powder, ginger paste, and a couple large pinches of salt and pepper in a bowl.
- Add chicken and toss to coat evenly.
- Cover and marinate for 1-2 hours in the fridge.
- Let chicken sit out at room temp for 15-30 minutes.
- While the chicken is coming to room temp, make the easy peanut sauce and set aside.
- Heat a large cast iron pan, skillet, or cast iron griddle pan over medium heat.
- Once hot, add chicken in a single layer, cooking it in batches depending on the size of your pan.
- Cook, flipping occasionally until a dark golden brown crust forms on all sides of the chicken.
- Toss chicken in peanut sauce if desired, or drizzle the peanut sauce over the chicken once it’s cooked.
- Serve over rice with my easy pickled veggies for a quick and delicious meal your family will love!
Notes
- Let the chicken marinate for at least an hour! I know when you’re short on time it’s tempting to just toss the chicken in the spices and then cook, but I highly recommend letting the chicken sit and marinate for at least an hour and up to 24 hours. This will ensure that it soaks up all the spices and gives you the most flavor possible.
- Make sure to cook the chicken in a single layer. The best way to get that nice, crispy, golden brown crust on the chicken is to cook it in batches and make sure the pieces are spread out in a single layer. Don’t move them too much either, just let them cook and flip them when they remove easily from the pan.
- There is a moderate amount of oil in the marinade so you shouldn’t need to oil your pan before sautéing the chicken. However, if your chicken begins to stick just add a thin layer of olive oil to your pan.
- Because there is oil in the marinade, keep in mind that you as cook the chicken oil may spatter. I recommend wearing an apron or a t-shirt that you don’t mind getting a bit of oil spatter on!
- Prep Time: 5 minutes
- Marinating Time: 1 hour
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 104
- Sugar: 0.1 g
- Sodium: 50.4 mg
- Fat: 5.3 g
- Saturated Fat: 0.8 g
- Carbohydrates: 0.6 g
- Fiber: 0.2 g
- Protein: 12.8 g
- Cholesterol: 41.4 mg
