At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 3 servings
• Prep time: 10 minutes
• Cook time: 25 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 3 servings.

• Calories: 380 kcal
• Protein: 24 g
• Carbohydrates: 23 g
• Fat: 21 g
• Sodium: 502 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Chicken Sauté

Have these measured and ready before you begin.

• 350 g (12.3 oz) boneless chicken thigh meat, cut into strips
• 2 medium potatoes
• 1 carrot
• 2 teaspoons (10 ml) butter
• 2 tablespoons olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 garlic cloves

Directions

1. Cut the potatoes into 1/4-inch rounds. Heat the olive oil and butter, add the potatoes in one layer, cover, and cook until almost tender and browned, turning once; transfer to a plate.

2. Add the thinly sliced carrot and cook until crisp-tender. Add the garlic for the final 30 seconds so it does not burn, then transfer to the plate.

3. Add the chicken strips to the well-heated skillet and cook uncovered over high heat until they release their juices.

4. Reduce to medium and cook until the liquid evaporates, the edges brown, and the chicken reaches 165°F (74°C), adding a little oil only if it sticks.

5. Return the potatoes and carrots to the skillet, season with salt and black pepper, toss together, and serve.

Sources

1. USDA FoodData Central — April 2026 data release