1 1/2 - 2lbsboneless skinless chickenI used thighs (the original recipe was for breasts)
3tablespoonscoconut oil or light flavored olive oildivided
1/2teaspoonfreshly ground black pepper
1/4teaspoongranulated garlic or garlic powder
1/4teaspoongranulated onion or onion powder
1/8teaspoonred pepper flakes
* All of the above spices can be substituted with 2 tablespoons of this Mexican Spice Mixif you have it on hand. I highly recommend tossing a batch together, because I'll have another great recipe to use more of it tomorrow!
Dice the chicken into small pieces, approximately 1/2" - 3/4" in size. Set
aside in a medium size bowl or large ziploc bag and drizzle with a tablespoon of oil to coat. In a small dish or measuring cup, combine
all of the spices. Sprinkle over the chicken and toss well to coat. Let the chicken rest with the spices for at least 10 minutes. (This can also be done earlier in the day and then kept in the refrigerator until ready to cook.)
Heat 2 tablespoons of oil in a very large skillet over high heat. When
the oil is hot, add the chicken. Saute, tossing with tongs or stirring constantly,
until the chicken is browned on the outside and cooked through. This should
take just 3-4 minutes. Be careful not to overcook the chicken.
Remove the chicken pieces from the pan when they are finished cooking.
Because the pieces are small, they will dry out if left in the hot pan.
Serve with Homemade Ranch Dip or Southwest Ranch Dipping Sauce. (recipe coming tomorrow!) Enjoy!