Knife-Skills Garden Chicken with Batonnet Vegetables

Prepare your workstation by placing a damp paper towel under your cutting board to prevent sliding.

Using the Pinch Grip for control, slice the chicken breasts into uniform 1-inch cubes. Season with salt and pepper.

Square off the carrots and zucchini. Using the batonnet technique, cut them into 1/4 inch by 1/4 inch sticks, roughly 2 inches long.

Perform a small dice on the onion and celery by first cutting into batonnets and then cross-cutting them into 1/4 inch cubes.

Mince the garlic finely using a rocking motion with the tip of the knife firmly on the board.

Stack the basil leaves, roll them tightly like a cigar, and use the chiffonade technique to create thin, delicate ribbons.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides (about 6-8 minutes). Remove chicken from the pan and set aside.

Add the remaining tablespoon of oil to the same skillet. Add the diced onions and celery, sautéing for 3-4 minutes until translucent.

Add the batonnet carrots and zucchini. Sauté for 5-6 minutes. Because of the uniform cuts, they will reach a perfect crisp-tender texture at the same time.

Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth to deglaze the pan.

Return the chicken to the skillet, tossing everything together for 2 minutes to heat through.

Turn off the heat and garnish with the fresh basil chiffonade before serving.