Crispy Chicken

Sunday, April 24th, 2005


* 2 pieces chicken breasts, with skin
* 1 tablespoon sate seasonning
* 1 teaspoon olive oil
* 1 teaspoon butter
* 2 cups cooked white rice
* 1/2 cup button mushrooms, sliced
* 1 tablespoon soy sauce
* 1 cup snap peas


Cook the rice.

Rinse chicken and pat dry. Cut off any fatty pieces of fat. Season both sides of the chicken breasts with sate seasoning. In a small saute pan, heat butter and olive oil over medium high heat. Add chicken breasts, skin side down. Flip after 6 minutes, then check after another 3 minutes; turn heat down if it is too brown.

Bring a small pot of water to boil, add peas and cook for 3 minutes. Drain and rinse quickly to stop cooking.

Set aside peas and chicken.

Drain most of the fat from the fry pan, add mushrooms and cook for 2 minutes. Add soy sauce, stir, then add 1/2 of the rice. Toss the rice gently to coat. Season with salt and pepper.

Serve rice, chicken and peas together.

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