HOW TO FRY CHICKEN BREAST IN A PAN RECIPES

Name: Chicken piccata stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound(s) Uncooked boneless skinless chicken breast cut into ¼-inch-thick slices; 3 Tbsp Dry sherry divided; 2 tsp Cornstarch divided; 0.75 tsp Table salt divided; 0.25 tsp Black pepper freshly ground; 0.5 cup(s) Fat free chicken broth; 1 Tbsp Low sodium soy sauce; 4 tsp Peanut oil or vegetable oil; 1 medium Uncooked shallot(s) thinly sliced; 1 Tbsp Minced garlic; 2 cup(s) Uncooked string beans cut into 2-inch pieces; 1 Tbsp Capers rinsed; 2 Tbsp Fresh parsley chopped; 0.5 medium Lemon(s) cut into 4 wedges

CHICKEN PICCATA STIR-FRY | RECIPES | WW USA

Chicken piccata stir-fry | Recipes | WW USA image

In this quick stove-top dish, classic Italian chicken piccata meets Asian stir-fry when prepared in a wok along with the addition of soy sauce, string beans and peanut oil. A light coating of cornstarch gives this chicken a nice brown color and a crispy exterior and it also aids in thickening the sauce. Lemon brightens the flavor of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina. For variation, small broccoli florets would make a good swap for the beans.

Provided by WEIGHTWATCHERS.COM

Categories Lunch

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound(s) Uncooked boneless skinless chicken breast cut into ¼-inch-thick slices
3 Tbsp Dry sherry divided
2 tsp Cornstarch divided
0.75 tsp Table salt divided
0.25 tsp Black pepper freshly ground
0.5 cup(s) Fat free chicken broth
1 Tbsp Low sodium soy sauce
4 tsp Peanut oil or vegetable oil
1 medium Uncooked shallot(s) thinly sliced
1 Tbsp Minced garlic
2 cup(s) Uncooked string beans cut into 2-inch pieces
1 Tbsp Capers rinsed
2 Tbsp Fresh parsley chopped
0.5 medium Lemon(s) cut into 4 wedges

Steps:

In medium bowl, combine chicken, 1 tbsp sherry, 1 tsp cornstarch, 1⁄2 tsp salt, and black pepper. In small bowl, combine broth, soy sauce, and remaining 2 tbsp sherry and 1 tsp cornstarch.
Heat 14-inch flat-bottomed wok or 12-inch skillet over high until drop of water evaporates within 1 to 2 seconds of contact. Swirl 1 tbsp oil in wok. Add shallot and garlic and stir-fry until fragrant, about 10 seconds. Push shallot and garlic to sides of wok and add chicken, spreading evenly into 1 layer in wok. Cook, undisturbed, for 1 minute so chicken begins to sear. Stir-fry until chicken is no longer pink but not cooked through, about 1 minute.
Swirl remaining 1 tsp oil in wok. Add green beans and capers and sprinkle with remaining 1⁄4 tsp salt and stir-fry just until combined, about 30 seconds. Swirl in broth mixture and stir-fry until chicken is cooked through and sauce is slightly thickened, 1 to 2 minutes. Sprinkle with parsley. Serve with lemon wedges.
Serving size: 1 cup

Nutrition Facts : Calories 186 kcal

CHICKEN PICCATA STIR-FRY | RECIPES | WW USA

Chicken piccata stir-fry | Recipes | WW USA image

In this quick stove-top dish, classic Italian chicken piccata meets Asian stir-fry when prepared in a wok along with the addition of soy sauce, string beans and peanut oil. A light coating of cornstarch gives this chicken a nice brown color and a crispy exterior and it also aids in thickening the sauce. Lemon brightens the flavor of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina. For variation, small broccoli florets would make a good swap for the beans.

Provided by WEIGHTWATCHERS.COM

Categories Lunch

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound(s) Uncooked boneless skinless chicken breast cut into ¼-inch-thick slices
3 Tbsp Dry sherry divided
2 tsp Cornstarch divided
0.75 tsp Table salt divided
0.25 tsp Black pepper freshly ground
0.5 cup(s) Fat free chicken broth
1 Tbsp Low sodium soy sauce
4 tsp Peanut oil or vegetable oil
1 medium Uncooked shallot(s) thinly sliced
1 Tbsp Minced garlic
2 cup(s) Uncooked string beans cut into 2-inch pieces
1 Tbsp Capers rinsed
2 Tbsp Fresh parsley chopped
0.5 medium Lemon(s) cut into 4 wedges

Steps:

In medium bowl, combine chicken, 1 tbsp sherry, 1 tsp cornstarch, 1⁄2 tsp salt, and black pepper. In small bowl, combine broth, soy sauce, and remaining 2 tbsp sherry and 1 tsp cornstarch.
Heat 14-inch flat-bottomed wok or 12-inch skillet over high until drop of water evaporates within 1 to 2 seconds of contact. Swirl 1 tbsp oil in wok. Add shallot and garlic and stir-fry until fragrant, about 10 seconds. Push shallot and garlic to sides of wok and add chicken, spreading evenly into 1 layer in wok. Cook, undisturbed, for 1 minute so chicken begins to sear. Stir-fry until chicken is no longer pink but not cooked through, about 1 minute.
Swirl remaining 1 tsp oil in wok. Add green beans and capers and sprinkle with remaining 1⁄4 tsp salt and stir-fry just until combined, about 30 seconds. Swirl in broth mixture and stir-fry until chicken is cooked through and sauce is slightly thickened, 1 to 2 minutes. Sprinkle with parsley. Serve with lemon wedges.
Serving size: 1 cup

Nutrition Facts : Calories 186 kcal

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