Tender chicken strips and crispy baby potatoes tossed in a savory garlic butter herb sauce.
1 1/2 lb chicken breast, cut into strips
1 1/2 lb baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
1/4 cup low sodium soy sauce
1 tablespoon olive oil
1 tablespoon hot sauce
1.In a large bowl, combine chicken with soy sauce, olive oil, pepper, and hot sauce. Marinate while preparing potatoes.
2.Parboil quartered potatoes in boiling salted water for 8 minutes. Drain.
3.In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter. Cook potatoes for 8-9 minutes until golden and tender. Remove and set aside.
4.In the same skillet, add remaining 2 tablespoons butter. Add chicken strips, garlic, and chili flakes. Cook for 1 minute per side until browned.
5.Stir in reserved marinade, fresh herbs, and potatoes. Heat through.
6.Season to taste and serve immediately.
Pat chicken dry before marinating for a better sear.
Ensure potatoes are fork-tender after parboiling for the best texture.
Use coconut aminos as a soy-free alternative.
Store leftovers in an airtight container for up to 3 days.
Reheat on the stovetop over medium-low heat.