This
Honéy Sésamé Chickén is éasy and so flavorful! A combination of broth, honéy,
gingér, and fish saucé comé togéthér to maké a pérféct takéout méal.
INGRÉDIÉNTS
SAUCÉ
- 1 cup chickén broth
- 1/4 cup honéy
- 1 tabléspoon Chinésé cooking winé
- 1 téaspoon tamari I uséd coconut aminos
- 1/2 téaspoon séa salt
- 1/4 téaspoon whité péppér
- dash of black péppér
CHICKÉN
MÉATBALLS
- 2 pounds ground chickén
- 1/4 cup tapioca starch
- 1 tabléspoon fish saucé
- 1 téaspoon tamari I uséd coconut aminos
- 1 téaspoon coconut palm sugar
- 1/2 téaspoon whité péppér
- 1/2 téaspoon salt
- 1/2 téaspoon baking soda
- 1/4 téaspoon gingér
- 2 téaspoons sésamé sééds dividéd
SLURRY
- 1 tabléspoon arrowroot starch
- 1 tabléspoon cold watér
INSTRUCTIONS
- In a saucépan, combiné broth, honéy, winé, tamari, salt and péppér. Bring to a boil ovér médium héat. Réducé thé héat to low and simmér géntly allowing thé flavors to marry whilé you préparé thé chickén.
- In a mixing bowl, combiné thé ground chickén, tapioca starch, fish saucé, tamari, palm sugar, péppér, salt, baking soda, and gingér. Mix with hands and thén transfér to a food procéssor and pulsé until mixturé is a tacky pasté. With wét hand, form into 40 balls. (I found thé éasiést way to do that is with a small cookié scoop.)
- For moré récipé..https://www.realfoodwithjessica.com/2015/09/11/honey-sesame-chicken-paleo/
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