Chicken fillet (pure meat without skin, taken from a chicken breast) - the most valuable part of the carcass. In the meat of this part (in relation to other parts), the greatest amount of protein and the smallest fat (with 92% of the protein are amino acids).
Chicken fillet is the most nutritious dietary meat, the caloric content of which is relatively low.
Meat from chicken breasts contains a lot of very useful substances for the human body (B vitamins, as well as H and PP, phosphorus, magnesium, zinc, chromium, cobalt and sulfur compounds).
Tell you how you can cook chicken fillet in a frying pan.
In fact, such a method of heat treatment as roasting can not be considered healthy, but almost all people sometimes eat fried periodically. Crispy crust, ruddy pieces - hard to resist.
However, there is a way out: we will learn how to fry in the most sparing mode, that is, quickly, so that the amount of harmful substances formed during roasting is minimal.
To reduce the time of roasting chicken fillet in a frying pan, cut it in small pieces of oblong shape.
Juicy roasted chicken fillet in a frying pan
Ingredients:
- chicken fillet - about 300-400 g;
- onions - 1-2 pcs .;
- sweet red pepper - 1-2 pcs .;
- zucchini - about 100-150 g;
- pepper ground black and other dry spices to your liking;
- garlic - 2 cloves;
- sesame oil - 4 tbsp. spoons;
- soy sauce - according to your taste;
- red hot pepper;
- fresh fresh herbs (parsley, rosemary, coriander, basil, tarragon);
- lemon or lime.
Preparation
It is best to cook in a wok, but if it does not, the usual frying pan will do.
Chop the chicken with short thin strips, onions - quarter rings, and sweet peppers and zucchini - short straws. We heat the sesame oil in a frying pan. The fire must be strong, and the frying pan well red-hot. Fry chicken in a frying pan will be fast, along with the rest of the prepared ingredients.
So, fry pieces of chicken with vegetables on high heat for 5-8 minutes. We constantly shake the frying pan and actively manipulate the scapula. Reduce fire to medium and cook for 5-8 minutes, no more. Season with hot red pepper, dry ground spices, a mixture of soy sauce with lime juice or lemon, chopped garlic and chopped herbs. Stir and cover with a lid - let it stew for 10 minutes. You can serve this dish with almost any side dish, for example with boiled rice , buckwheat, pasta, rice noodles, potatoes, hominy , porridges.
Stewed chicken fillet in a frying pan
Quenching is an even more gentle way of heat treatment of foods, so, of course, it is preferable to roasting.
Ingredients:
- chicken fillet - about 400 g;
- onion red - 1 pc .;
- green olives without pits - 10-15 pcs .;
- white or pink unglazed wine - 30-60 ml;
- pepper spicy red;
- pepper peas of different varieties - 5-8 peas;
- cloves - 2-3 blossoms;
- bay leaves - 3-5 pcs .;
- vegetable oil (preferably olive oil);
- garlic - 2 cloves;
- greens are different;
- dry ground spices to your taste;
- lemon.
Preparation
Chop the chicken with small oblong pieces. Peeled onion shredded finely, and olives - circles.
On medium heat, heat the oil in a frying pan and pat the onion until light transparency. Add the meat to the frying pan and cook, stirring with the spatula, until the color changes (about 5 minutes). Reduce fire, pour a little wine, add peppercorns, cloves, laurel and stew, covered with a lid, stirring occasionally, for about 20 minutes. Near the end of the process, we put into the frying pan the sliced olives and ground spices. Turn off the fire and season with chopped herbs and garlic. Sprinkle with lemon juice. We serve with any side dish or salads from fresh vegetables.