Soy-Garlic Pan Chicken Breast

Steps

How to make it

Prep 8 min · Cook 12 min

1. Cut chicken breast 260 g against the grain into about 2 cm cubes and pat dry; mince 3 garlic cloves; slice onion 0.25 into thin strips. Mix 2 tsp soy sauce, a pinch of salt, and minced garlic into a marinade.
2. Toss chicken cubes in the marinade; rest 5–10 minutes.
3. Heat 1 tbsp olive oil in a skillet over medium-high; lay chicken in a single layer and sear 2 minutes until the bottom is golden and the surface turns white.
4. Flip and cook 1–2 minutes more; add onion strips and stir-fry 1 minute until translucent.
5. Stir-fry over high heat 1–2 minutes until the center shows no pink and juices are slightly reduced.
6. Taste and adjust salt if needed; serve hot.

Tips & storage

Make it easier

• Do not flip constantly—better browning if you let each side sit.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate up to 2 days; splash water when reheating.

Substitutions

Optional add-ins