
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings



Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.








Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.




Pat the chicken pieces dry and season all over with 1/2 tsp salt and the black pepper.
Heat the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3 minutes, until the undersides are lightly golden. Stir and cook 2 minutes more, until opaque on all sides. Transfer the chicken to a plate — it will finish cooking in the sauce.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
