Sentences with phrase «fry chicken until»

Stir - fry chicken until cooked through.

Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides.

Working in 3 batches, fry chicken until golden brown and crisp, about 5 minutes.

Fry chicken until golden brown and cooked through, about 3 minutes per side.

Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side.

Fry chicken until golden brown, 6 to 10 minutes.

Shallow fry the chicken until completely done and crispy.

In a sauté pan large enough to fit the breasts, heat 1 — 2 tablespoons of olive oil over a medium flame and lightly fry the chicken until cooked through and browned on both sides.

Fry the chicken until golden brown and crisp and the meat has cooked through, 3 to 5 minutes more.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

Fry onions until soft and then stir - fry chicken until it starts to brown.

Not exact matches

Heat a heavy saucepan over moderately high heat, add the oil and when hot, place the chicken pieces, skin side down, in the skillet and fry for 5 minutes or until browned.

Add the fried chicken pieces now and mix thoroughly.Cook the chicken until oil starts to release from the sides of the vessel.

Increase heat to 350 degrees F. Return the chicken to the oil and fry in batches for 6 minutes until browned and crispy.

«At home, I fry skin - on chicken thighs until they're supercrisp, then eat them with avocado - tomatillo salsa, my family's favorite.»

Fry until soft, translucent and lightly pink.Now add marinated chicken.

Stir in chicken and cumin, and stir fry a few more minutes just until chicken is cooked on the outside.

Fry chicken pieces in 2 batches until skin is crispy and internal temperature reaches 165 °F, 3 to 4 minutes.

Repeat process until all chicken strips have been fried.

Stir - fry for 2 to 3 minutes or until chicken starts to look opaque.

When all the chicken pieces are fried, go back to the first batch and fry for second time, about 2 - 3 minutes or until they get nicely golden brown.

Fry until chicken reaches 165 °F or until juices run clear.

I stir - fry the rice briefly in a oven - safe saucepot, add the stock, let it come to a boil, then place the pre-roasted chicken on the rice, scatter the olive and baked uncovered until both the chicken and the rice are cooked, about 30 minutes.

Brown the chicken in a frying pan if you wish, or simply transfer to a baking tray and bake for 18 - 23 minutes until the chicken is cooked through.

I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with salt and black pepper, cook until the chicken is done.

Transfer the chicken pieces to a frying pan and cook on a medium heat for 7 - 10 minutes or until the chicken is cooked through.

However, when not in mood to bread and fry chicken, I often saute it in little oil and seasonings until it is crisp, caramelized and fully cooked... then just mix in sauce.

My nostalgic memory of that greasy dish inspired this combo here, in which deboned, skin - on chicken thighs are seared until the skin becomes as crunchy as fried chicken, with a few spices adding just the right amount of seasoning to the meaty side.

When the oil is hot, fry the chicken over a medium heat for 5 - 6 minutes or until lightly browned on each side and then scoop out with a slotted spoon and set aside.

Fry the chicken over a medium heat until cooked through but not brown.

Repeat with all the chicken until it's all fried.

Add chicken and stir - fry until done and juice evaporates.

Heat the oil in a frying pan over medium heat and add the chicken pieces, stir to coat in oil until chicken begins to colour.

For real southern fried chicken just heat a cup or so of Crisco shortening (not oil) in 12» skillet until hot but not smoking, dredge (roll) each chicken piece in flour and carefully place in hot shortening.

Add chicken and stir fry for 1 - 2 minutes or until almost cooked through (it will finish cooking in sauce).

Let chicken fry on both sides until medium brown (3 - 4 minutes).

Fry chicken in batches for 2 - 3 minutes on each side, or until light golden brown.

When we got back to Oregon our hotel room (like I waited until we went home), one of the first things I did was search to see what I could find on Hot Chicken, and was absolutely thrilled to find Hattie B's recipe right here, in Lee Brian Schrager's cookbook Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides.

Add the chicken and fry it for 5 minutes until browned.

Add half the chicken, a few pieces at a time, and stir - fry, turning up the heat as necessary to maintain a steady sizzle, until the chicken is no longer pink in the center, 2 to 3 minutes.

Continue frying in batches until all the chicken is cooked and salted, serve immediately.

Add the chicken, potatoes, carrots, red pepper, onion and ginger and stir fry until the chicken turns golden brown.

Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant - read thermometer registers 165 °F, 4 — 6 minutes per batch.

Return the chicken to the frying pan and pour sauce over the top stirring until sauce thickens, about a minute

Chicken Katsu, is a Japanese dish made of pounded chicken breast and breaded with breadcrumbs and deep - fry until golden brown inChicken Katsu, is a Japanese dish made of pounded chicken breast and breaded with breadcrumbs and deep - fry until golden brown inchicken breast and breaded with breadcrumbs and deep - fry until golden brown in color.

Fry the chicken in a buttered pan, season with salt and pepper, cook until done and set a side.

Stir fry the chicken in 1 tablespoon of either sesame or vegetable oil until it is fully cooked (about 7 minutes).

Stir and fry quickly until the chicken pieces are lightly browned or turn opaque on the outside.

Fry the chicken sausages in 1 teaspoon of olive oil until brown for about 3 to 4 minutes.

Fry the chicken, 2 or 3 pieces at a time, until golden and cooked through, 6 to 7 minutes a side.