We are going to prepare a chicken and potato stir-fry that is delicious and will get you out of any trouble. It is an easy recipe that you can prepare without having too much knowledge and the result will surprise you.
For this chicken sauté I like to use the breast, but if you want you can use boneless leg-thigh instead. If you don’t know how to remove the bone, here I show you how.
The combination of chicken with potatoes is one of my favorites and is one of those that always make you look good when you have guests over for dinner. So now you know, next time you prepare this simple stir-fry and you’ll look great.
Ingredients for cooking sautéed chicken
- 1 onion
- 1/2 red bell bell pepper
- 1 chicken breast
- White wine
- Salt, oregano
- 2 medium potatoes
With these ingredients it yields approximately 2 dishes.
Step by step chicken and potato stir-fry recipe
- To start, we cut the onion and bell bell pepper into thin strips.
- Then take a frying pan and put it over high heat. When it is very hot, add a splash of oil and cook the onion and bell bell pepper cut in strips (also known as julienne cut).
- Move it a little and let it cook for one or two minutes.
- Then add salt and a little oregano and then add the chicken breast cut in small squares. You can also use thigh, no problem, it depends mostly on the taste of the person who is going to eat it.
- Keep moving everything as it browns so that it cooks evenly and add a little more salt for the chicken and a splash of white wine that always comes in handy, this will help deglaze the pan and
- bring up all the flavors.
- Let it cook for a few minutes so that the alcohol evaporates and in the meantime boil some potatoes cut in small squares.
- When the potatoes are cooked, remove them with a colander and add them to the pan where we have the chicken.
- Mix everything so that the flavors are integrated, turn off the heat and let it rest for five minutes with the pan covered so that the potato can absorb the flavors of the pan.
- Serve the sautéed chicken and potatoes on a plate and enjoy!
Diced or cubed chicken
The advantages of cooking chicken in cubes are that it cooks faster and more evenly. This is due to the fact that since the cubes are smaller, all the pieces receive the same heat and cooking time. Also, being smaller cubes, the chicken cooks evenly, with no raw or burnt areas. This is ideal for dishes such as sautéed chicken and potatoes, where an even blend of flavors and textures is desired.
Similar results can also be obtained with chicken cut into strips of medium thickness. It is a good alternative to vary the meal and achieve a different aspect but keeping the flavor and the flavorfulness of this dish.
If you liked this recipe with chicken, I invite you to share it on social networks to let your friends know that you are going to prepare a tasty meal.
