BAKED GENERAL TSO’S CHICKEN ~ FAITH & FOOD FRIDAY #14

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: May the LORD bless you and protect you. May the LORD smile on you and be gracious to you. May the LORD show you His favor and give you His peace. Amen.

BAKED GENERAL TSO’S CHICKEN

CHICKEN
1 cup all-purpose flour
2 tablespoons soy sauce
3 LARGE eggs, beaten
2 cups Panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into small bite size cubes

  • Preheat the oven to 425°.
  • Cover a sheet tray with foil and spray with non-stick cooking spray.
  • Place the flour in a LARGE ziploc bag.
  • Whisk together the soy sauce and eggs and pour into another LARGE ziploc bag.
  • Place the panko breadcrumbs in a third LARGE.
  • Add the chicken pieces to the flour ziploc. Seal and shake to coat extremely well.
  • Use a LARGE colander to pour the chicken pieces into. Shake off ALL excess flour.
  • Add chicken pieces to egg ziploc. Seal and shake to coat well.
  • Using a pair of tongs remove chicken from egg zip loc and add to Panko crumbs ziploc. Seal and shake to coat extremely well.
  • Remove chicken pieces and place on the prepared tray, leaving space between each piece.
  • Spray with cooking spray.
  • Bake until crispy and golden brown, about 15 minutes.

NOTE: If you prefer you can use a traditional dredging station, but I LOVE using the ziploc bags for even well coated chicken pieces.

SAUCE
3/4 cup homemade chicken bone broth
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons Bragg’s liquid aminos
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon FRESH grated ginger
Pinch red pepper flakes
3 cloves garlic, FINELY minced

  • While the chicken is baking whisk together the chicken broth, hoisin, rice wine vinegar, liquid aminos, sriracha and cornstarch; set aside.
  • Place a large sauté pan over medium heat and add the sesame oil.
  • Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute.
  • Add the rice wine mixture, bring to a simmer and allow to thicken.
  • Add the crispy chicken and toss to coat.

ASSEMBLY
Prepared white rice
Sliced scallion greens

  • Serve immediately with rice and garnish with sliced scallions.

NOTE: I often saute carrots, onions and peppers to add to the mix.

CHICKEN YAKITORI

There is a sentimental backstory to this recipe. When I was in college I was a server in a steakhouse that had these skewers on the menu. This was a highly coveted dish by ALL the staff on busy nights because you could seriously eat a bite on your way through. I can’t even count how many of these plates we all shared eating a bite here and there.

At the restaurant we used a pre-prepared sauce from the distributor, but I’ve been working to develop a scratch recipe that I was happy with. I can report that I’ve done it.

Yakitori literally means ‘grilled bird’ in Japanese and is prepared on charcoal grills on skewers as they were designed for portability as a “street food”. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor.

After grilling the skewers are usually dressed in a “tare” sauce which is a dipping sauce best described as a sweet thickened soy based sauce, but there are MANY different variations. Many cooks will season the skewers while they are grilling in addition to a dipping sauce.

One of the keys to success with this dish is uniformly sized pieces of everything on the skewer.

CHICKEN YAKITORI aka JAPANESE CHICKEN on a STICK

SKEWERS
1 pound boneless, skinless chicken thighs
1 LARGE bunch green onions or 1 Vidalia onion cut into wedges
1 pineapple cut into 1 inch cubes
avocado oil
10 to 12 (5-inch) bamboo skewers

  • Soak skewers in water for 30 minutes.
  • Cut the white and light green part of scallions into 1 inch pieces.
  • Cut chicken into 1-inch cubes.
  • Alternate each chicken slice with a piece of pineapple and a scallion lined up perpendicular to the skewer.

TARE (YAKITORI) SAUCE
½ cup Bragg’s liquid aminos
½ cup mirin
¼ cup sake
¼ cup water
2 tablespoons PACKED brown sugar
1 teaspoon FRESH grated ginger
2 green onions, green tops minced

  • In a small saucepan whisk together the mirin, liquid aminos, sake, water, brown sugar, grated ginger and green parts of scallion, and bring it to a boil over high heat.
  • Reduce the heat to low and simmer, uncovered, until the sauce is reduced by at least half. It will take about 30 minutes.
  • Let it cool to room temperature before using. The sauce will thicken with a glossy shine as it cools. Reserve ⅓ of the sauce in a small bowl for final coating after the chicken is  cooked.

Note: You can make the sauce ahead of time omitting the green onion part. Store in the refrigerator for up to 2-3 months.

PREPARATION

  • Heat grill to medium high.
  • Grease the grate of the grill to avoid the chicken sticking on the grate.
  • Place the skewers on top.
Sear for 4 minutes.
  • Turn skewers and sear the other side for 4 minutes.
  • Brush with sauce and grill 2 more minutes.
  • Flip and brush the other side and grill 2 more minutes.
  • Repeat the flipping and brushing until chicken is cooked through.
Transfer the skewers to a serving plate.
  • Brush the chicken again with the reserved sauce.

PEANUT CHICKEN RAMEN & PEANUT CHICKEN SALAD

PEANUT CHICKEN RAMEN
2 LARGE chicken breasts grilled to your liking OR 2 cups chopped rotisserie chicken pieces
Yakisoba noodles for 4
1/2 pound Beech mushrooms
3 large green onions, sliced thin
1 cucumber, sliced
A handful of snap peas, trimmed

1 red, yellow and orange mini pepper, sliced
pickled onions
Chopped cilantro, optional

PEANUT SAUCE
1/2 cup salted creamy peanut butter (see notes)
2-3 tablespoons BRAGG’S liquid aminos
2 tablespoons maple syrup
+/- 1 teaspoon chili garlic sauce, depending on your heat level
Juice of 2 FRESH limes
+/- 1/4 cup water (to thin)

  • Whisk together the peanut butter, liquid aminos, maple syrup, chili sauce and lime juice in a medium mixing bowl.
  • Add water a little at a time until a thick BUT pourable sauce is formed.
  • Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime juice for acidity, or liquid aminos for saltiness.

NOTE:

  • Almond butter or Cashew butter SUBSTITUTE WELL for Peanut butter.
  • If your sauce becomes too thin, add more nut butter.
  • If your sauce is too thick, thin with more water.
  • FRESH grated ginger to taste adds another layer of great flavor.

NOTE: The leftovers added to torn lettuce make a wonderful salad 😀

“ASIAN KETCHUP” MEATBALLS aka HOISIN MEATBALLS

Jess is certainly right about one thing – Meatballs are the “little black dress” of party foods. They are completely adaptable and go with just about everything. Whether you serve them for a wedding reception, BBQ, picnic, church potluck, cocktail hour, graduation party or an open house you always have the perfect crowd pleaser! This recipe is made from scratch, but is easy enough and such a refreshing replacement for the typical pre-cooked frozen meatball that you find at those events.

HOISIN MEATBALLS aka ASIAN KETCHUP MEATBALLS adapted from Cooking is my Sport who adapted it from Food Network Magazine and Cooks Illustrated

MEATBALLS
3 pounds ground beef
1 pound ground sausage
2 tablespoons FINELY minced ginger root
4 cloves garlic, FINELY minced
3 teaspoons sugar
1 teaspoon FRESH ground black pepper
1/4 cup Bragg’s liquid aminos
1 bunch green onions, sliced
1 1/2-2 cups panko breadcrumbs
4 LARGE eggs

  • Preheat the oven to 400°.
  • Line two baking sheet pans with aluminum foil and place two wire racks on top of each pan. Lightly spray with non-stick baking spray.
  • In a large bowl, combine the ground beef and sausage with the ginger, garlic, sugar, pepper, and scallions.
  • Add the liquid aminos and eggs.
  • Pour in 1 1/2 cups of the panko breadcrumbs and mix together by hand, but don’t knead it too much though, or the meatballs may be tough. If the mixture seems too wet, you can always add the extra 1/2 cup more of the panko breadcrumbs to tighten it up.
  • Shape into meatballs (about 2 heaping tablespoons each).
  • Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined baking sheet.  
  • Bake 15 to 20 minutes on the middle rack, or until browned.

SAUCE
3 teaspoons avocado oil
1 tablespoon grated fresh ginger
3/4 cup Hoisin sauce
1 1/2 cups orange or pineapple juice
1 1/2 cups chicken broth
3 teaspoons toasted sesame oil
3 scallions, white and green parts sliced 1/8 inch thick on bias
FRESH ground sea salt and black pepper, to taste
Sesame seeds, optional

  • Melt about 3 teaspoons of avocado oil in a medium sized saucepan and heat until shimmering.
  • Add the grated ginger and cook, stirring constantly until fragrant.
  • Add the Hoisin sauce, juice, and broth and bring to a simmer, scraping the bottom of the saucepan with a wooden spoon to loosen any browned bits. Simmer until liquid reduces and thickens to desired consistency.
  • Stir in the sesame oil and the scallions.
  • Season with FRESH ground sea salt and pepper to taste.
  • Serve the sauce over the meatballs and sprinkle with sesame seeds and scallions if desired.

ORANGE BEEF LETTUCE WRAPS

ORANGE BEEF LETTUCE WRAPS
3 tablespoons avocado oil
1 pound lean ground beef
1 cup water chestnut, diced small
2⁄3 cup mushroom, diced small
1 small shallot, diced
1/2 teaspoon red chili flakes
1 bunch green onions, sliced thin
1 tablespoon freshly grated ginger
2 cloves garlic, minced
8 leaves butter lettuce
1/2-1 cup crispy rice noodles
freshly ground sea salt and black pepper, to taste

  • Bring oil to high heat in a wok or large frying pan.
  • Saute chicken breasts for 4 to 5 minutes per side or done.
  • Remove chicken from the pan and cool.
  • Add shallots and green onions to pan sautéing until soft.
  • Add water chestnuts, garlic, mushrooms and ginger, sautéing a few minutes more.
  • Add stir fry sauce and stir until well blended.
  • When chicken is cool, shred it as small as the mushrooms and water chestnuts pieces are.
  • Add chicken into mixture, toss to blend and coat well.

STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1⁄2 teaspoon rice wine vinegar

  • Whisk together the soy sauce, brown sugar, and rice vinegar in a small bowl.

SPECIAL SAUCE
1⁄2 cup water
1/4 cup hoisin sauce
2 tablespoons Bragg’s Liquid Aminos
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1⁄4 teaspoon sesame oil
2 teaspoons water
3 tablespoons orange marmalade
2 cloves garlic, minced
1
2 teaspoons Siracha

  • Whisk together the sugar and water in a small bowl until completely dissolved.
  • Add liquid aminos, rice wine vinegar, lemon juice, sesame oil, hoisin sauce, orange marmalade and desired amount of Siracha whisking until well blended.

ASSEMBLY

  • Serve each helping in a lettuce leaf.
  • Top with a handful of crispy rice noodles.
  • Pour Special sauce over the wraps.

FAITH & FOOD FRIDAY #4 ~ INSTA POT STICKY PORK LETTUCE WRAPS

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

God, You’re great! God, You’re good! Now we thank you for our food. By your blessings we are fed. Give us, Lord, our daily bread. Amen

INSTA POT STICKY PORK LETTUCE WRAPS
PICKLED ONIONS
1/2 cup water
1/2 cup seasoned rice wine vinegar
2 tablespoons sugar
FRESH ground sea salt, to taste
1 pinch of red pepper flakes
1 small red onion, halved and sliced thin

  • Bring the water, vinegar, sugar, salt and pepper flakes to a boil in a small saucepan.
  • Place onions in a tempered bowl.
  • Pour vinegar mixture over onions and toss gently.
  • Cover and refrigerate until ready to use.

PORK AND SAUCE
1/2 cup PACKED brown sugar
1 teaspoon ground ginger
1 teaspoon Chinese 5 spice
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH ground ginger
2-3 cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 3-4 pieces
2 tablespoons avocado oil
2/3 cup homemade chicken broth
1/4 cup Hoisin sauce
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons sweet chili sauce
1-2 tablespoons Sriracha
1 tablespoon cornstarch
Bibb Lettuce leaves
Toasted sesame seeds
1 bunch green onions, sliced diagonally

  • Whisk together 2 tablespoons of the brown sugar, ground ginger, Chinese 5 spice,
  • FRESH ginger, 1/2 of the green onions, garlic, salt and pepper in a large bowl.
  • Add pork pieces, turning to coat well.
  • Add the oil to the insta pot and set to saute’.
  • When hot, add pork pieces and brown 2 minutes per side. Remove to a plate.
  • Add broth to insta pot, scraping up the browned bits from the bottom.
  • Whisk in the Hoisin sauce, vinegar, chili sauce and Sriracha.
  • Return the pork to the pot.
  • Place lid on and set to lock. Make sure the valve is in the sealed position. Set to pressure cook on high for 45 minutes.
  • Allow pressure to release naturally for 10 minutes.
  • Turn the valve to the venting position to vent any remaining pressure.
  • Turn the insta pot off and remove lid.
  • Remove pork to cutting board and shred.
  • Set insta pot back to saute and stir in remaining brown sugar.
  • In a small bowl whisk together the cornstarch and 3-4 tablespoons of the liquid from the insta pot.
  • Pour cornstarch mixture into the insta pot and whisk until smooth, stirring and cooking 10 minutes until thickened.
  • Season to taste.
  • Return the pork pieces and stir to coat.
  • Serve on lettuce leaves with pickled onions.
  • Top with green onions and sesame seeds.

SHRIMP PAD THAI

This recipe is the PERFECT downsized recipe for 2! This flavor combination offers a complex salty AND sweet yet spicy AND pungent flavor with just enough acidity from the lime for balance in the sauce. Add in the sauteed shrimp, the scrambled egg, salty peanuts and crunchy bean sprouts and scallions that balance out the texture and flavors for a complete meal.

SHRIMP PAD THAI
SAUCE
2 LARGE limes, juiced, about 3 +/- tablespoons
3 tablespoons water
2 1/2 tablespoons packed dark brown sugar
2 tablespoons fish sauce
1 1/2 tablespoons avocado oil (or other neutral oil)
3 teaspoons rice vinegar (I often use seasoned – flavor of choice)
1/8 teaspoon cayenne pepper

  • Whisk all together and set aside.

NOODLES & SHRIMP
4 ounces WIDE rice noodles
1/2 pound medium shrimp, peeled, deveined and tails removed
2 tablespoons avocado oil
1 shallot, minced
2-3 cloves garlic, minced
1 LARGE egg, lightly beaten
1 cup bean sprouts
2 tablespoons crushed dry roasted peanuts
2 tablespoons FRESH chopped cilantro (for garnish – optional)

  • Bring 4 quarts of water to boil.Remove from heat, add rice noodles and let stand 10 minutes until noodles are tender. Drain noodles and set aside.
  • Pat shrimp dry.
  • Heat 1 tablespoon of the oil in skillet over medium-high heat.
  • Add shrimp and a pinch of salt, sauteing 2-3 minutes until shrimp are opaque.
  • Transfer to a plate.
  • Add remaining oil to skillet.
  • When oil is shimmering add shallots and garlic, sauteing until light golden brown.
  • Add in egg and cook 20-30 seconds until scrambled.
  • Add noodles, tossing to mix.
  • Add sauce, tossing continually to coat for 1-2 minutes until well blended and coated in sauce.
  • Add bean sprouts, peanuts, scallions and shrimp, tossing to coat.
  • Serve immediately.

NOTE: As a quick cheat I use pre-prepared yakisoba noodles from my butcher to replace the rice noodles.

ORANGE CHILE CHICKEN

ORANGE CHILE CHICKEN

SAUCE
1/2 cup oyster sauce
1/2 cup sugar
3 ounces orange juice
3 ounces rice wine vinegar (unseasoned)
1 tablespoon cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons BRAGG’S liquid aminos
1 tablespoon hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional 

  • Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, liquid aminos, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium.
  • Whisk gently as it comes to a simmer.
  • Allow to simmer, keep whisking for about 5 minutes until the sauce thickens.
  • Remove from heat and reserve.

CHICKEN
1 1/2 quarts neutral oil, for deep frying
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
2 1/2 cups tempura flour  

  • Heat the oil in a 4-quart Dutch oven to 375°.
  • Rinse the chicken in cold water and pat dry.
  • Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shaking off the excess.
  • Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter.
  • Coat dredged chicken pieces in batter.
  • Fry in batches until golden brown and crispy, 6 to 8 minutes.
  • Drain on paper towels. 

ASSEMBLY
2 tablespoons neutral oil, I use avocado
3-4 cloves minced garlic
1 1/2 teaspoons minced, peeled fresh ginger
Fried chicken pieces, from above
2 to 3 scallions, cut on the bias into 2-inch lengths
1/2 yellow onion, cut into large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows, or steamed rice, for serving

  • Heat a large skillet to high and add the oil.
  • When you see the first wisps of white smoke, stir in the garlic, ginger and chicken pieces, cooking and stirring for about 30 seconds.
  • Add the scallions, onion and reserved sauce turning to coat and simmer to heat through, about 2 minutes.
  • Serve over chow mien or fried rice or steamed rice. 

ASIAN CHICKEN CHOPPED SALAD

ASIAN CHICKEN CHOPPED SALAD

2 chicken breasts

MARINADE
2 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 clove garlic, sliced
1 tablespoon ginger, chopped

  • In a large bowl, combine marinade ingredients.
  • Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
  • Fully cook chicken and cut into cubes.

VINAIGRETTE
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon grated ginger

  • In a mason jar, combine ingredients for the dressing.
  • Shake and set aside.

SALAD
2 romaine lettuce, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onions, chopped
¼ cup cilantro, chopped
¼ cup almond slices
¼ cup fried wonton chips

  • Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing.
  • Toss and enjoy!

NOTES: Get creative and add in ANYTHING you’d like; tomatoes,diced celery, red onions, hard boiled eggs, mandarin oranges…

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS
2 tablespoons butter
1 tablespoons avocado oil 
6 boneless, skinless chicken thighs (see note)
FRESH ground sea salt and black pepper 
1/3 cup WONDRA flour
1 cup chicken stock 
1/2 cup Bragg’s liquid aminos
1/4 cup cream sherry 
1/4 cup brown sugar 
2 tablespoons hoisin sauce 
2 tablespoons sesame oil 
1 large Vidalia onion, sliced thin
1 small crown of broccoli, cleaned and chopped
1 carrot, peeled and sliced diagonally 

2 tablespoons chili paste 
2 tablespoons minced ginger 
3 cloves garlic, minced 
4 scallions, sliced thin
Prepared Yakisoba noodles

  • Heat the butter and oil in a Dutch oven over medium-high heat.
  • Add carrots and broccoli pieces, sauteing 7-8 minutes until softened. With a slotted spoon remove from pan and set aside as you prep chicken.
  • Add remaining butter and oil to skillet.
  • Generously sprinkle chicken with salt and pepper.
  • LIGHTLY dredge in WONDRA flour, shaking off the excess.
  • Sear chicken until golden on ALL sides.
  • Remove the chicken to a plate and set aside.
  • Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin sauce and sesame oil in a small bowl. Set aside.
  • Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes.
  • Pour in the sauce and deglaze the pan.
  • Add noodles, stirring to combine.
  • Return chicken and veggies to pan, simmering 4-5 minutes until heated through and sauce begins to thicken.
  • Spoon sauce over and around the chicken and noodles.

NOTE:

This recipe originally called for bone-in, skin-on chicken thighs, but I changed it out to make a more user friendly dish 😀

BEEF YAKISOBA

BEEF YAKISOBA

1 tablespoon avocado oil
1/2 pound shaved top sirloin steak
6 ounces soba noodles, prepared per package directions
3/4 – 1 inch chunk of ginger, cleaned and minced
1 cup snap peas, trimmed
1 bunch green onions, sliced thin
6 mushrooms, clean and sliced
1/4 cup Yakisoba sauce (recipe below)
1/4 cup water
1/4 cup beef broth
1 tablespoon toasted sesame seeds

  • Heat oil over medium-high heat in large skillet.
  • Add steak strips and stir fry 3-5 minutes until browned and cooked through. With a slotted spoon remove to a plate.
  • Add mushrooms, sautéing 3-5 minutes until softened and fragrant.
  • Add ginger and snap peas, sautéing another 2-3 minutes until peas are crisp-tender.
  • Return beef and half of the scallions to the pan, stirring to mix.
  • Add noodles and toss well.
  • Whisk together the water, beef stock and yakisoba sauce.
  • Add to pan and toss to coat in sauce as you heat through 1-2 minutes.
  • Garnish with remaining green onions and sesame seeds.

HOMEMADE YAKISOBA SAUCE

4 tablespoons Worcestershire sauce (If you can find it, the Japanese brand “Bulldog” Worcestershire sauce is milder and less sour than Lea & Perrins Worcestershire sauce)
4 teaspoons oyster sauce
4 teaspoons ketchup (Some ketchup is sweeter than others, adjust accordingly for flavor)
2 teaspoons Bragg’s Liquid amino (less sodium than soy sauce, but same flavor)
2 teaspoons sugar (Adjust as needed)

  • Whisk all the ingredients together.
  • TASTE and adjust to your liking.
  • Set aside.
You can store in a mason jar or airtight container for up to a month.

GINGER TAMARI CHICKEN & VEGGIES with NOODLES

Every now and then I try a food delivery service to see how they rate. I choose recipes I’ve never made before, but recipes that I believe I will make again without the need of having the ingredients delivered. This is one of those recipes that I have slightly adapted to ingredients I have on hand regularly. This recipe fits that need.

I’m also subscribing for the next 3 months to a fairly new service from Pampered Chef for a Seasoning series that I will keep you updated about.

Craving noodles? This recipe will feed that craving BIG TIME with its tender chicken and fragrant sauce full of flavor. The FRESHNESS of the sugar snap peas and cabbage add a delicious crunch and balance the meal to perfection.

 

GINGER TAMARI CHICKEN & VEGGIES with NOODLES

3/4 pound boneless, skinless chicken breasts or tenders
toasted sesame seeds
4 cup shredded cabbage blend
2 ounces BETTER THAN chicken concentrate
1 ounce Tamari (Japanese soy sauce) or Bragg’s liquid aminos
2 teaspoons sugar
2 teaspoons apple cider vinegar or your favorite FLAVORED rice wine vinegar
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
6 ounces, bucatini, square spaghetti or linguine
1 ounce FRESH ginger
1 SMALL bunch green onions
1 cup sugar snap peas

  • 
Bring a large pot of salted water to a boil.
  • Pat chicken dry, then cut into ¼-inch thick strips.
  • Trim snap peas, then cut crosswise into 1-inch pieces.
  • Trim scallions, then thinly slice on bias.
  • Peel and finely chop ginger.


  • Add noodles to boiling water and cook, stirring occasionally, until almost al dente, 8–9 minutes.
  • Reserve ½ cup cooking water, then drain.
  • Add all of the tamari, chicken broth concentrate, and 2 teaspoons each of vinegar and sugar to reserved cooking water, whisking until sugar dissolves, Set aside.
  • 

Season chicken with salt and pepper.
  • Heat oil and butter in a large skillet over medium-high.
  • Add chicken to skillet and cook, stirring and turning, about 3 minutes until cooked through and just beginning to turn golden.
  • Add chopped ginger and half of the scallions and cook, stirring, until aromatics are fragrant and chicken is cooked through, about 30 seconds.
  • Transfer to a plate.

Heat more oil in same skillet over high if necessary.
  • Add snap peas, 4 cups shredded cabbage, and a pinch each of salt and pepper to skillet and cook, stirring, until crisp-tender and browned in spots, about 3 minutes.
  • 
Add tamari-broth mixture to skillet with vegetables, stirring to combine.


  • Transfer noodles, chicken and any resting juices, and 1¼ teaspoon sesame seeds to skillet with vegetables and sauce.
  • Cook, stirring, until sauce coats pasta, about 1 minute.
  • Remove from heat.
  • Season to taste with salt and pepper.
  • Serve chicken with noodles garnished with remaining scallions and sesame seeds.
  • Enjoy!



NOTE: I usually use Bragg’s liquid aminos because the sodium is much less than traditional soy sauce and I find very little difference in flavor. Tamari takes it a step further by being higher in protein, containing anti0oxidants and being much smoother in flavor. It is also less likely to contain the additives and preservatives that traditional soy sauce does. These are all based on personal preference and availability.