Pan-Fried Chicken Bites
Make this savory pan-fried chicken bite recipe for your next meal prep.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb chicken breast (or tenderloin (skinless, boneless), cut into 1-inch cubes)
- ¾ tsp kosher salt (Diamond Crystal brand)
- 2 tbsp Dijon mustard
- 2 tsp low-sodium soy sauce
- 1 tsp agave (or honey or maple syrup)
- ¼ tsp five-spice
- ¼ tsp ginger powder
- ¼ tsp garlic powder
- neutral oil
- sesame seeds (optional topping)
- scallions (optional topping)
Instructions
- 1
Prep your chicken by removing any skin and cutting them into 1-inch cubed pieces.
- 2
Place the chicken into a food storage container, sprinkle with salt, and mix to make sure it’s coated thoroughly.
- 3
In a separate mixing bowl, combine the Dijon mustard, soy sauce, agave, five spice, ginger powder, and garlic powder. Mix until incorporated.
- 4
Pour the marinade over the chicken and coat thoroughly. Cover with the lid and place it in the fridge. Marinade for 4 hours, mixing the chicken at the halfway point for even absorption. Then remove chicken from fridge 30 minutes before cooking to let it come to room temperature on the counter.
- 5
In a saute pan over medium heat, add one tablespoon of oil.
- 6
Cook the chicken in batches. Add the chicken to the pan in an even layer without crowding. Let it sear for about 1-2 minutes or until it lifts itself from the pan. Add more oil if necessary. Turn over and cook for another 1-2 minutes.
- 7
Chicken is done when it reaches 165 °F internally with a thermometer.
- 8
Transfer to a plate and add optional toppings. Serve.