Serves 4
35 min
Spring Chicken
Recipe GLPR5243c341b1067a
Tender boneless chicken thighs coated with aromatic garlic and cilantro, then pan-fried until golden. This Southeast Asian-inspired dish is light, flavorful, and perfectly seasoned with soy sauce and fresh herbs. Served as a satisfying main course for four.
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Ingredients
1 pound boneless, skinless chicken thighs
2 teaspoons soy sauce
3 tablespoons garlic paste
1/2 cup fresh cilantro, chopped
1/2 cup arrowroot powder
Canola oil for frying
Directions
Pat the chicken thighs dry with paper towels and cut into bite-sized pieces (1 to 2 inches). Place in a bowl.
Add the soy sauce, garlic paste, and chopped cilantro to the chicken. Mix well to coat evenly. Let marinate for at least 5 minutes.
Spread the arrowroot powder on a shallow plate. Working in batches, lightly coat each piece of chicken with the arrowroot powder, shaking off any excess.
Heat about 2 tablespoons of canola oil in a large skillet or wok over medium-high heat until shimmering.
Working in batches to avoid crowding, fry the coated chicken pieces for 8–10 minutes, stirring occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest part.
Transfer the cooked chicken to a serving platter. Serve hot as a main course for four.
