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Chicken Strips Pan Fried in Butter with Fresh Garden Vegetables & Herbs

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M Updated September 05, 2016
 
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Chicken Strips Pan Fried in Butter with Fresh Garden Vegetables & Herbs

Recipe Type

Background Info

This is a very quick and easy one pot/pan recipe that is not only healthy but tasty especially for kids! My two boys loved it and since most of the ingredients came from our garden in season it was an added delicious bonus.

Recipe Info

Prep Time
20 mins
Cook Time
20 mins
Serves or Units
4 - 6

Ingredients

1 kg (or 2 lbs) Chicken thighs (skinless) cut into strips
50 grams (about) Butter (a small slice off the block)
1 cup Dill chopped fine
1 cup Mint chopped fine
20 (about) Butter beans roughly chopped
2 - 3 cups Snap Peas left whole
3 - 4 cups Kale sliced fine
3 cloves Garlic chopped fine
Qty Salt & Pepper (to taste)
Qty Bread rolls (optional)

Preparation

  1. Melt the butter in a large fry pan and add the chicken strips cooking until browned off for about 10 minutes.
  2. Season with the salt and pepper (if desired) also add the garlic and beans then stir and cook for a few minutes.
  3. Add the snap peas and stir in and cook for another two minutes.
  4. Add the kale, mint, and dill (this will seem like a LOT) but it will wilt down significantly so feel free to really throw in all the cut kale and herbs you like!
  5. Cook briefly stirring for just a few minutes until all the kale and herbs are wilted and mixed in with the chicken well.
  6. Spoon out onto a plate or bowl (including some of the pan juices) and serve with a bread roll or noodles.

You can add any vegetables you like to this recipe but the above ingredients work well together. 

Chicken thighs are my favourite cut of chicken for stirfries because the meat stays moist and tender.

Chopped onion added with the garlic can also be used in step 2 for extra taste.

Don't be shy with the butter and use more if you want!

Don't overcook the vegetables, if anything, undercooking the vegetables is better...  

Watch the video attached to this recipe post.  

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