- Today, we're cooking chicken pieces on the pan.
They're going to be perfectly seared, juicy, tender pieces.
Let's get started.
So to cook these chicken pieces,
you are giong to need two chicken breasts,
I'm going to show you how to cut them and dice them,
a sharp knife, and a large pan,
some oil, and your favorite seasonings.
Now we're starting out with two large chicken breasts,
which I'm going pat dry with a paper towel.
Patting them dry, what it does,
it's going to help the salt and any seasoning
that I put on my chicken breast adhere better.
So first things first,
let's cut our chicken breasts into pieces.
So, with a sharp knife,
you are going to place your chicken breast
on a plastic cutting board
and you simply want to cut it first into diagonal strips.
And then after that,
you're going to cube it into the size that you need.
So as you can see, I first cut them into strips like this,
and now into smaller pieces.
Now for my recipe,
I'm going to need about one inch cube pieces like this.
They're great to toss with sauce, with pasta,
to make tacos, any skillet recipe, maybe a stir-fry.
I'm going to make sure to link some recipes below this video
that you can use these chicken pieces in right away.
Now for larger pieces like this one,
you may want to slice it in 1/2 first
and then into smaller cubes.
What's great about cutting chicken breasts
into smaller pieces
is that you can also stretch your protein a lot further.
They mix really well with vegetables or stir-fries
and they cook a lot faster.
Now, the next thing I want to do
with my clean hand is to salt my chicken pieces.
You can also do this in the pan,
but I like to put my salt first
before I put 'em in the skillet.
Now I'm also going season these chicken pieces
with some garlic powder and also some ground pepper.
Today I'm going cook my chicken pieces
in a cast iron skillet,
but of course you can use a large pan at home as well.
You want to heat up your pan first
and then drizzle your oil into your pan
once the pan is heated, so you don't burn your oil.
The secret to a good pan-seared chicken is to make sure
that your pan is hot, your oil is hot,
before you put in your chicken pieces.
When you place them, you want to hear the sizzle.
You also want to place all of your pieces on the pan
and leave them there without moving them at first
so they get a good crust on them.
Now, once they're in your pan,
if you want to add a little bit more seasoning
you can go ahead and do that.
Or if you waited to season them once they got in the pan,
now is the time.
So after about four minutes of undisturbed cooking,
you are going to flip your chicken pieces over.
You're going to notice that they have a golden crust.
Now you're probably noticing
that I am not constantly stirring my chicken pieces
because I want to form that really crispy texture,
to sear them.
Another thing is that you don't want to cover your pan.
You don't want to form any steam.
I'm simply covering it a little bit to contain the mess
and the splatter in my kitchen.
All right, guys, so our chicken pieces are ready.
Let me show you how beautiful they are.
At this point, you can totally stir them around.
Make sure all the sides are covered and seared in your pan.
So now that these chicken pieces are fully cooked
and ready to be served,
you can use them on top of a salad for extra protein,
you can transfer them into your toss it with pasta.
Now that they're cooked,
you could also toss in some vegetables
and create a quick stir-fry, right onto your pan.
You can add it to some rice
and make some chicken fried rice with more veggies.
The possibilities are endless.
So make sure you grab those recipe ideas
right below this video in the description box,
as well as hit that red subscribe button.
You and I get to cook together a couple times a week.
See you next time.
(gentle upbeat music)