1poundboneless skinless chicken breasts(boneless skinless chicken thighs can be substituted)
2tablespoonsolive oil(avocado, canola, sunflower, or peanut oil can be substituted)
Instructions
In a small bowl, combine cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
Dice chicken evenly into small pieces, about ½ inch. I like to cut it into long strips, about ½ inch wide, and then make horizontal cuts, about ½ inch apart.
Toss the diced chicken with spice and cornstarch mixture until it's coated. It’s okay if there is a little extra in the bowl that doesn’t attach to the chicken.
Heat a large frying pan over medium high heat. Add oil. When oil is shimmering, add chicken in a single layer (and any leftover spice mixture). Cook without stirring for 4 minutes.
Stir and continue to cook, stirring occasionally, for 5 to 10 minutes or until browned, crispy, and cooked through.
Video
Notes
Serving suggestions: rice bowl, salad, veggie hash, wrap, taco, rice and beans, etc.
Leftover chicken will keep for 4 days in the refrigerator or up to 3 months in the freezer.
We tested these in an air fryer and they don’t turn out as well. They can be reheated successfully in the air fryer.