LAZY GINGER CHICKEN BREAST STRIPS WITH SWEET PLANTAINS

15-minute, juicy ginger chicken breast strips with onions and pan-fried sweet plantains. This recipes is paleo, egg free, dairy free, whole30 and one-pan!

Lazy chicken that takes less than 20 minutes to make is my kind of meal.

A lot of times, I’m a lazy foodie. Sometimes I want kitchen experiments for making all the things at home, and sometimes (yeah, most the time is more accurate) I want to not marinate the chicken, use one pan and have a meal in 15-20 minutes that is filling and delicious in all it’s simple glory.

Am I cheating on 15-minute Fridays if this recipe might take you 20 minutes to make? Let’s go with no.

I’m very picky about cooking chicken breast. There’s just nothing more unappetizing than a dry, flavorless chicken breast that won’t seem to leave your mouth as much as you chew it. So if I’m going to make chicken breast, I’m going to make sure it stays juicy, soft and not bland. Flavors please.

If I can get those results in less than 10 minutes- even better! Slicing the chicken into thin strips and covering it with olive oil, salt and lime juice does the trick! If you really want, you can let the chicken marinate for about an hour, but the point here is that I like recipes I don’t have to plan for or that I can be lazy when making without losing flavor and texture.

The ginger and cayenne add bold spice to the chicken, while the lime and olive oil prevent it from drying out. I add even more than the 1/4 tsp cayenne listed because some extra spice makes my taste buds even happier.

The chicken pairs perfectly with sliced onions, cilantro and plantains. THE PLANTAINS. Do we need to revisit my love for plantains? Ripe plantains pan-fry faster than green ones, and they offer a unique, sweet flavor that I love love love. Especially with all of that ginger going on.

Fry up a few plantains, saute some onion, toss in the juicy chicken and have dinner on the table in no time.

SAVE PRINT

LAZY GINGER CHICKEN BREAST STRIPS WITH SWEET PLANTAINS

Author: Hold the Grain

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 2-4 servings

 

INGREDIENTS

• 1- 1½ Pounds chicken breast
• Scant ¼ Cup olive oil
• 2 Small limes
• Salt and pepper (use liberally)
• ¼ tsp of cayenne pepper
• ¼ tsp ground ginger
• 2 Cloves garlic, minced
• 2 Ripe plantains (yellow with some black spots), peeled and sliced
• 2-4 Tablespoons ghee, coconut oil or avocado oil
• ½ Large yellow onion, thinly sliced
• Cilantro to garnish

INSTRUCTIONS

1. Heat a cast iron pan over medium-high heat.
2. Thinly slice the chicken breasts, and place the strips in a glass dish. Cover with the olive oil, and squeeze the juice of the two small limes over the chicken. Season the chicken liberally with salt and pepper and add the ginger and cayenne.
3. Set the dish aside while you fry the plantains.
4. Place 2 Tablespoons of the cooking fat in the bottom of your heated cast iron pan. Add the sliced plantains to the pan and cook until the bottoms begin to brown and the plantains release easily from the pan (about 2 minutes).
5. Turn the plantains and cook the other side the same. Add more cooking fat at any time to prevent the plantains from sticking.
6. As the plantains finish cooking (lightly browned on both sides), transfer them to a plate lined with a paper towel.
7. When all of the plantains have been removed, reduce the heat to medium. Add in the minced garlic and stir. Toss in the sliced onion and saute for 1-2 minutes.
8. Use a slotted spoon or tongs to transfer the chicken (without the liquid) to the pan. Let cook until the chicken is no longer pink, stirring frequently. (About 5-7 minutes, depending on the thickness of the strips)
9. Remove the chicken and onions from the pan
10. Garnish the chicken with cilantro and serve alongside the plantains

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.