WebBrown all sides of the chicken cubes, the decrease heat to medium low to cook through. Transfer chicken to a bowl and set aside. Place the same skillet over medium high. Add the remaining tablespoon of oil. Add the …
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WebAdjust saltiness with salt and sweetness with sugar to taste. Keep for up to 3 weeks, in the fridge (to be safe). Bring to room temp and shake well before use. Single …
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WebTrim tuna, if needed, blot dry with paper towels. Using a sharp knife, slice tuna into small chunks - ½" cubes or so. Place in a medium bowl. Mix together Soy …
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WebCombine all ingredients, except for 1 tablespoon each of onion and pickles, in a blender or food processor and blend until smooth. Stir in the remaining onions and pickles. Pour the dressing into
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WebPlace the dried seaweed in a large mixing bowl. Add cold water and soak for 8-10 minutes. In the meantime, add soy sauce, rice vinegar, mirin, salt, sugar, and …
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