Step 2 – To make the sauce, add all of the sauce ingredients to a jar with a tight fitting lid, and give it a good shake. Start by chopping your chicken into bite sized pieces, and chop up all of your vegetables. Step 1 – Preheat a large skillet to medium-high heat. Toast your cashews in the pan before you add them to the stir-fry, this makes a huge difference in flavor!.Get creative with your veggies, you can use onions, cabbage, bok choy, mushrooms, snap peas, whatever you want!.The sauce is DELICIOUS, with or without the chili paste. You can find different types of chili paste in most grocery stores. Omit the chili paste in this recipe if you don’t want it to be spicy at all.This will make your life a little easier, and prevent bacteria from spreading from the raw meat. Use two cutting boards, one for meat, and one for veggies.Mix up your sauce ahead of time as well, this will give the flavors time to come together and the sauce gets better as it sits.Add tapioca starch to your chicken, this gives the chicken a little coating and helps it get slightly crispy.You don’t want to overcook certain things before you add others in. Chop up all of your veggies and chicken before you start cooking anything! You will be cooking in a very hot skillet, so the cooking won’t take too long.Black Pepper & Salt – the staple spices! I don’t use much salt because we have the tamari in the sauce.
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