Ingredients
Units
Scale
- 2 - 3 lbs. of boneless chicken strips - sliced very thin
For the Marinade:
- Juice of 1 lemon - cut the left-over lemon into wedges to add to the marinade - then discard to not use these lemon slices.
- Lemon slices for garnish
- 1 tsp. red pepper flakes
- 2 tsp. dried oregano
- 1 1/2 tsp. salt
- 2 tbs. apple cider vinegar
- 1 tsp. cardamom
- 1/2 tsp. cayenne pepper
- Fresh sage leaves - plus extra for frying and garnish
- 3 - 4 tbs. vegetable oil
For the Dipping Sauce:
- 4 tbs. orange marmalade
- 2 tsp. chili paste
- 2 tbs. honey
- 2 tbs. lemon juice or apple cider vinegar
Instructions
- Place the chicken strips in a bowl. Add the seasonings, lemon juice, lemon pieces, apple cider vinegar, sage leaves and the oil.
- Cover the container and place in the refrigerator for a least one hour or overnight.
- Heat a large cast iron frying pan. Place a few slices of chicken at a time into the dry pan.
- Let the chicken get a nice golden color on one side and then turn over and do the same on the other side.
- The chicken should be a nice golden color and the juices run clear.
- When all the chicken is cooked place the extra sage leaves in the oil to fry and use as garnish.
- Serve with fresh lemon slices for garnish.
For the Dipping Sauce:
- Combine all of the ingredients for the dipping sauce in a small bowl and mix. Taste to see if you would like it hotter or sweeter.
Notes
*Prep Time does NOT include Inactive Prep Time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
