Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
This recipe is to die for! Oh, man, you have got to give it a try! Have the best day, friends. Enjoy!
1 1/2 pound (650g) chicken breast, cut into strips
1 1/2 pound (650g) baby yellow potatoes, quartered
1 tbsp olive oil
3 tbsp butter, divided
5 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chilli pepper flakes, optional
1/4 c soy sauce (or coconut amino if you’re strictly paleo)
1 tbsp olive oil
1 tbsp hot sauce (we used Sriracha)
Fresh cracked pepper
Step 1: Add the chicken strips, soy sauce, hot sauce, pepper, and olive oil into a large mixing bowl. Stir until well combined. Set aside to marinate.
Step 2: Add the potatoes into a pot with boiling water. Parboil for about 8 minutes.
Step 3: Place a large skillet on the stove and turn the heat to medium-high.
Step 4: Add 1 tbsp of butter and olive oil, then allow them to melt and become hot.
Step 5: Add the parboiled potatoes and cook for 4 minutes or until tender and golden brown. Remove the potatoes from the skillet to a clean plate.
Step 6: In the same skillet, add the rest of the butter, then allow it to melt.
Step 7: Add the chicken strips, garlic, and red chilli flakes. Stir and cook for a minute or until brown.
Step 8: Add marinade and fresh herbs. Stir and cook for a few minutes.
Step 9: Put the potatoes back to the skillet. Toss until well coated with the sauce.
Step 10: Remove from the heat. Serve hot and enjoy!
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