It’s another cold, white day here in Halifax. Gosh I miss the sun! Just imagining myself lying on a nice warm sandy beach makes my heart warm.
Yeah, snow is beautiful I’ll give you that, but time after time after time, it gets kind of boring and annoying. All the layers, the places you can’t go because it’s too cold, the days you have to take off because the schools are cancelled. I feel so bad complaining about it because I know that it’s like a first world problem but hey, I’m a person too.
So yeah, there was a blizzard warning issued last week and it snowed a lot, the roads were packed with snow, visibility was poor and it was cold, but you know what? there was a silver lining, I got to stay home with the kids and the hubby and if that’s not enough, it was FRIDAY; which meant I had extra time to prepare our Friday dinner.
Now all I had to do is figure out what to make but that’s easy, because the kids just want their chicken and mashed potatoes for Friday.
I decided to make chicken thighs mini steaks packed with fresh herbs. It’s a little bit of work chopping all the ingredients but it’s so worth it! It’s full of flavor, the kids love it and it tastes amazing even the day after (in case you have leftovers). The chicken thighs make this dish so soft and juicy I wouldn’t trade it with just a plain chicken steak, no – this IS my favorite chicken steak.
- 600gr Boneless Skinless Chicken Thighs (About 6 pieces)
- ⅓ Cup Cilantro - Finely Diced
- ⅓ Cup Parsley - Finely Diced
- 1 Green Onion - Finely Diced
- 1 Tbsp Cornstarch
- 3 Tbsp Soy Sauce
- 1 Egg
- 4 Tbsp Bread Crumbs
- 4 Tbsp Vegetable Oil - For Frying
- Cut the chicken thighs into tiny cubes (the smaller the better) and place in a medium mixing bowl.
- Add the diced cilantro, parsley and green onion and mix all together.
- Add in the cornstarch and mix until everything is fully covered.
- Add in the soy sauce and egg and mix all together until fully combined.
- Add in the bread crumbs and mix well.
- Place the 4 Tbsp oil in a frying pan (I used a 12 inch pan) and preheat over medium heat.
- Scoop 1 tablespoon at a time and place in the oil; Flatten each steak a bit using the back of a tablespoon (too thick will mean longer cooking time and too thin will mean burning fast).
- Let fry for about 5-6 minutes on each side (until brown) and then flip to the other side for another 5-6 minutes to brown.
