Side dish: Fancy a tender, juicy chicken breast in no time? Pan-frying is the ideal way to get meat that's golden on the outside and soft on the inside. Fast, simple and tasty, it's the perfect ...

Internal temperature should reach 165F. Remove chicken from pan and let rest on a plate sealed with tin foil to keep heat and moisture in. While the chicken cooks, prepare your leeks.

Heat enough oil to just cover the bottom of a large wok or frying pan over a medium–high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each ...

Fry the chicken for about eight to 10 minutes until it's golden brown and thoroughly cooked. You might need to cook the chicken in two batches to avoid overcrowding the pan.

This recipe of his involves combining rice, bacon, ham and chicken in a pan, throwing in some other tasty ingredients - and baking it all in the oven for 45 minutes.