The quantity of saffron may seem a little odd, the saffron I buy, comes in a tiny box and weighs 0.5g so I use half a box, a really good pinch would be an equivalent. By chopping the saffron you get more colour but it is as light as a feather so be careful not to lose any.
Also, don’t wear your favourite white top, it’s guaranteed to get stained as will your hands so metal spoons and tongs are the go here!
30mls boiling water
0.25g saffron, chopped
800g chicken breast, sliced
2 garlic cloves, roughly chopped
1 tablespoon fresh chopped thyme leaves
Salt and pepper
A little oil for the pan
Pour the water into a non staining bowl, add the saffron and swirl around.
Once the colour has been released by the saffron add the chicken, garlic, thyme, salt and pepper to the bowl, stir with a metal spoon and then pop into the fridge for 1-2 hours.
Heat a large frying pan, I use a 32cm pan, over a medium to high heat and add a little oil.
Using tongs, lift individual strips of chicken out of the bowl and lay them in the pan, don’t overcrowd them.
Cook for 4-5 minutes and then turn them, cook until cooked all the way through. Set aside somewhere warm and repeat with the remaining chicken.