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The ultimate pan-seared chicken recipe is made from boneless meat marinated in Asian and Pakistani spices. Eat the chicken on its own, or use the chicken in sandwiches, salads, pasta and more.
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5 from 1 vote

Ultimate Pan Seared Chicken Recipe

The ultimate pan seared chicken recipe is made from boneless meat marinated in Asian and Pakistani spices. Eat the chicken on its own, or use the chicken in sandwiches, salads, pasta and more.  
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Main Course, Snack
Cuisine: International, Pakistani
Servings: 4 people
Calories: 741kcal
Author: Kiran

Ingredients

  • 600 grams boneless chicken cut into cubes or strips
  • ½ teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 teaspoon soy sauce
  • 1 ½ teaspoon vinegar
  • ½ teaspoon Worcestershire sauce
  • salt to taste (about 1 teaspoon should be good)
  • ½ teaspoon red chili powder
  • lemon zest from ½ lemon
  • 1 tablespoon olive oil can be reduced
  • Pinch of red chili flakes

Instructions

  • Marinate chicken with everything except oil and red chili flakes. Let it marinate in the fridge for at least 30 minutes.
  • Heat oil. Add chicken and cook till all the water evaporates, and chicken is cooked through.
  • Add red chili flakes. Give it a toss. Taste and adjust seasonings if required. Set aside.

Notes

Sesame oil and/or oyster sauce can be added for an Asian inspired favour. Herbs (dry or fresh) can be added to add an Italian flavour. Hot sauce, sriracha sauce or tabasco can be added to give a spicy kick to the basic marinade.

Nutrition

Calories: 741kcal
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