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100 g chicken - cut into chunks
chopped onion (allowed amount)
1-2 tsp of sambal oelek
red pepper flakes (optional)
Marinade
1 part liquid aminos
1 part rice vinegar
Seasoning Mash together in small bowl:
3 cloves minced garlic
1-2 tsp of fresh minced ginger root
Sauce Stir together in small bowl:
½ cup broth
1-2 tsp of liquid aminos
1 tsp rice vinegar
1
In small dish, combine marinade & chicken.
2
Refrigerate 30 mins - 1 hour.
3
Preheat non-stick pan over MED-HI heat.
4
Cook chicken 5-7 mins, browning on all sides.
5
Add sambal oelek. Cook 1-3 additional mins.
6
Remove chicken from pan and set aside.
7
Add onion to pan and cook until tender.
8
Stir seasoning mixture in with onions. Cook 1-3 mins.
9
Add sauce mixture to pan. Cook 1-3 mins..
10
Re-add chicken to pan. Stir. Cook 1-3 mins.
11
Top with a few dashes of red pepper flakes (optional).
12
Serve.
Ingredients
100 g chicken - cut into chunks
chopped onion (allowed amount)
1-2 tsp of sambal oelek
red pepper flakes (optional)
Marinade
1 part liquid aminos
1 part rice vinegar
Seasoning Mash together in small bowl:
3 cloves minced garlic
1-2 tsp of fresh minced ginger root
Sauce Stir together in small bowl:
½ cup broth
1-2 tsp of liquid aminos
1 tsp rice vinegar
Directions
1
In small dish, combine marinade & chicken.
2
Refrigerate 30 mins - 1 hour.
3
Preheat non-stick pan over MED-HI heat.
4
Cook chicken 5-7 mins, browning on all sides.
5
Add sambal oelek. Cook 1-3 additional mins.
6
Remove chicken from pan and set aside.
7
Add onion to pan and cook until tender.
8
Stir seasoning mixture in with onions. Cook 1-3 mins.
9
Add sauce mixture to pan. Cook 1-3 mins..
10
Re-add chicken to pan. Stir. Cook 1-3 mins.
11
Top with a few dashes of red pepper flakes (optional).
12
Serve.