Can be prepared as Cajun spicy or "Black Pan."

1 lb. Boneless Chicken Breast

1 tbs Black Pepper

1 tbs Garlic Powder

1 tbs White Pepper or Cayenne Pepper

1 tbs Thyme

1 tbs Oil (can use olive oil)

3 tbs Soy Sauce

2 tbs Corn Starch

1/2 cube Butter

Cut Chicken into 1 inch bites. Place in a bowl and pour in Soy Sauce. Mix in Corn Starch to fully coat all pieces. Place in Refrigerator for 1/2 hour.

In a sauce pan, slowly melt Butter. Mix in the Peppers, Garlic Powder, and Thyme to create a paste. Once Chicken is fully marinated, pour Oil into skillet and fully coat bottom. Pour in the Chicken Bits, and stir constantly to evenly brown.

Once brown, pour in the Cajan Paste and mix in the Chicken Bits until evenly coated.

If you want spicy chicken, continue stirring until fully cooked. If you want Black Pan Chicken, spread the pieces out and let cook until black then stir or flip to do the same for the other side.

Serve with rice, beans, and and maybe some corn bread