Spicy Garlic Chicken: Sautéing With Sudha [2]


With the world falling apart and restaurants closing, it's V V important to have interesting and satisfying recipes to make at home... sooooo you're welcome LOL. This recipe is the best because it literally takes 15 minutes so here you go:


Spicy Garlic Chicken With White Rice

Prep/Cook Time: 15 Minutes

What You'll Need: •1 skinless chicken breast •~1 tbsp low sodium soy sauce

•1 tsp chili paste

•~1/2 tsp garlic powder

•white rice

•dry roasted non salted peanuts

•green onion (optional)

•~1 tsp kung pao sauce (optional)

•sriracha (optional)


How To: ➊ Wash and cut up the chicken breast in cubes and throw in a ziplock baggy. Add in the soy sauce, chili paste, and garlic powder and marinate in the fridge for at least 30 minutes. The longer you leave it in the fridge, the tastier it'll be


➋ In a pan, add in oil and once hot, cook the chicken until brownish in color. Cut a piece of the chicken to make sure it's fully cooked. If desired, put in about a spoon of the Kung Pao sauce. Throw in some chopped peanuts and turn off the heat


➌ Serve over white or brown rice. Drizzle some Sriracha to add extra heat and top with green onion if desired

Notes:

• If you're looking to make this recipe less spicy, only put half the suggested serving for the chili paste

• This recipe feeds 1 person - adjust the serving sizes based on number of people

• Add in sauces / powders based on taste once cooked


Enjoy your incoming food coma!


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