Garlic Chicken

Ingredients

• 550 g chicken breast (2 medium breasts or thighs, cut into 1-inch chunks)
• 0.75 tsp sea salt (adjust to taste)
• 0.5 tsp black pepper
• 2 tsp lemon juice (for chicken marinade)
• 1 tsp Italian herbs
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 2 tbsp all-purpose flour (for coating chicken; or corn starch for crispy chicken)
• 2 tbsp oil (to fry chicken)
• 2 tbsp unsalted butter
• 1.5 tbsp garlic (minced or finely chopped)
• 2 tsp all-purpose flour (for the sauce)
• 1 cup chicken broth (or stock)
• Salt (as required for sauce)
• 0.5 tbsp lemon juice (optional, up to 1 tbsp)
• 0.5 tsp chili flakes (or black pepper (or both), up to 1 tsp)
• 1 tbsp parsley (or rosemary, chopped)

Steps

1. 1

   Prepare chicken: Cut the chicken to 1 inch chunks. Add lemon juice, garlic powder, onion powder, Italian herbs, black pepper and salt.

2. 2

   Coat the chicken well and add 2 tablespoons of flour. Coat them lightly with the flour.

3. 3

   Pan-fry the chicken: Heat oil in a pan and place the chicken to cook through on each side for 3 mins, until cooked through.

4. 4

   Remove the chicken to a plate and melt butter in the same pan.

5. 5

   Make garlic sauce: Add minced garlic and cook for 40 to 50 seconds.

6. 6

   Stir in the 2 teaspoons of flour to mix well with butter and cook for a minute.

7. 7

   Reduce the heat and pour the chicken stock/broth. Cook until the sauce is thickened and coats the back of a spoon, for about 7 to 8 minutes.

8. 8

   Make garlic chicken: Add lemon juice, taste test and adjust salt to taste.

9. 9

   Add the chicken and cook on a high heat until some of the sauce is absorbed, for 2 mins. If you want thicker sauce, cook it for a little longer.

10. 10

    Add black pepper or chili flakes or both.

11. 11

    Garnish with chopped parsley or rosemary. Serve over hot rice or flatbreads. You can also stir in cooked spaghetti or pasta.

Notes

To Bake: Preheat oven to 200°C (400°F) for at least 15 mins. Place chicken on a tray lined with parchment paper and bake for 20-25 mins or until internal temp reaches 165°F. To Air Fry: Air fry at 375°F (180°C) for 8 minutes, flip, and air fry for another 3-4 mins. Tip: Do not use fresh garlic to coat the chicken before pan-frying as it burns easily; use garlic powder instead.

Nutrition per serving

• main
• chicken
• garlic
• pan-fried
• quick meal
• dinner