Bouchées de poulet poêlées

Ingrédients

• 1 lb chicken breast (or tenderloin (skinless, boneless), cut into 1-inch cubes)
• 3/4 tsp kosher salt (Diamond Crystal brand)
• 2 tbsp Dijon mustard
• 2 tsp low-sodium soy sauce
• 1 tsp agave (or honey or maple syrup)
• 1/4 tsp five-spice
• 1/4 tsp ginger powder
• 1/4 tsp garlic powder
• neutral oil
• sesame seeds (optional topping)
• scallions (optional topping)

Préparation

1. 1

   Prep your chicken by removing any skin and cutting them into 1-inch cubed pieces.

2. 2

   Place the chicken into a food storage container, sprinkle with salt, and mix to make sure it’s coated thoroughly.

3. 3

   In a separate mixing bowl, combine the Dijon mustard, soy sauce, agave, five spice, ginger powder, and garlic powder. Mix until incorporated.

4. 4

   Pour the marinade over the chicken and coat thoroughly. Cover with the lid and place it in the fridge. Marinade for 4 hours, mixing the chicken at the halfway point for even absorption. Then remove chicken from fridge 30 minutes before cooking to let it come to room temperature on the counter.

5. 5

   In a saute pan over medium heat, add one tablespoon of oil.

6. 6

   Cook the chicken in batches. Add the chicken to the pan in an even layer without crowding. Let it sear for about 1-2 minutes or until it lifts itself from the pan. Add more oil if necessary. Turn over and cook for another 1-2 minutes.

7. 7

   Chicken is done when it reaches 165 °F internally with a thermometer.

8. 8

   Transfer to a plate and add optional toppings. Serve.