Go Back

Simple Chicken Cubes

This chicken cubes recipe involves cutting boneless chicken into uniform pieces, seasoning, and searing in a hot skillet until golden and cooked through. The result is tender, crispy-edged cubes with a juicy interior, perfect for adding to salads, stir-fries, or enjoying as a quick snack. The dish is quick to prepare and versatile enough to adapt to various flavors and meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breast cut into 1-inch cubes
  • 2 tablespoons oil neutral oil like canola or grapeseed
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon freshly ground pepper or to taste
  • ½ teaspoon garlic powder optional
  • 1 tablespoon cornstarch for light coating
  • 1 squeeze lemon juice optional, add at the end for brightness

Equipment

  • Large cast-iron skillet
  • Sharp Knife
  • Cutting board
  • Spatula or tongs
  • Measuring spoons

Method
 

  1. Begin by cutting the chicken into uniform 1-inch cubes, ensuring they are roughly the same size for even cooking. Place the cubes in a bowl and sprinkle with salt, pepper, and garlic powder, then toss to coat evenly. Let sit while you prepare the pan.
  2. Heat a large cast-iron skillet over medium-high heat until shimmering. Add the oil and swirl to coat the bottom of the pan. The oil should sizzle lightly when the chicken is added.
  3. Add the coated chicken cubes to the hot skillet in a single layer, making sure not to overcrowd the pan. Let them sear undisturbed for about 2-3 minutes until the edges turn golden and crispy.
  4. Using tongs or a spatula, flip the chicken cubes to sear the other sides. Cook for another 2-3 minutes, until the cubes are golden brown all over and cooked through. The chicken should feel firm but juicy when pressed.
  5. Check the doneness by piercing a cube—juices should run clear, and the interior should be opaque. If using a thermometer, internal temperature should reach 75°C (165°F). Remove the chicken from the pan and transfer to a plate.
  6. If desired, squeeze fresh lemon juice over the hot chicken cubes to brighten the flavor. Serve immediately or incorporate into salads, wraps, or stir-fries for a quick meal.