Ingredients
Units
Scale
- 2 lbs. skinless-boneless chicken strips
- Canola oil for sauteing
For the Rub:
- 1 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 2 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. red pepper flakes
- 1 tsp. Jamaican curry powder
- 1/2 tsp. black pepper
Balsamic Glaze:
- 1/2 lemon sliced - with skin and quartered
- 4 bunch of scallions - chopped
- 1/4 cup of Italian parsley - stems removed and chopped
- 3 tbs. olive oil
- 1/2 tsp. red pepper flakes
- 1/4 tsp. salt
- 3 tbs. honey
- 2 tbs. balsamic vinegar
- 2 tbs. toasted sesame seeds
Instructions
- Combine all of the ingredients for the rub in a small bowl and stir.
- Place the thin sliced chicken breast in a bowl and toss with the rub.
- Cover and place in the refrigerator for at least one hour or up to overnight.
- Heat a large cast iron frying pan to a medium heat, with ¼ inch of canola oil. If the heat is too high the chicken will splatter.
- Cook the chicken on one side and then turn over and finish cooking on the other side. If the chicken is nice and thinly sliced it is about one to two minutes per side or until the juices run clear and the chicken is white inside.
Balsamic Glaze:
- Heat a small cast iron frying pan and place the sesame seeds in the pan for a minute or two, tossing to toast on all sides.
- Combine the lemon slices, scallions, olive oil, balsamic vinegar, red pepper flakes, honey and sesame seeds in a small bowl and drizzle over the cooked chicken.
Notes
Prep Time does NOT include Inactive Prep Time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
