RECIPES INDEX
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Chicken Sauté with
Cashew Dipping Sauce |
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4 boneless chicken breasts sliced into 2-inch pieces
12 bamboo skews
2 tbsp. cracked white pepper
1-tbsp. coriander seeds (ground)
3 tbsp. tamari sauce
1 tbsp. Udo’s Oil
5 garlic cloves minced |
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in a glass storing container
place chicken, pepper, coriander, tamari, Udo’s oil, garlic,
and chicken
refrigerate overnight
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Cashew Dipping Sauce
1/3 cup reduced fat cashew butter
1/8 tsp. stevia
2 tbsp. water
2 tsp. fresh lime juice
1/8 tsp. ground red pepper
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- combine
all ingredients
- set aside
- pre-heat oven to 350
- remove chicken from refrigerator ½ hr before cooking
- skewer chicken pieces
- 3-4 pieces per bamboo skewer
- place on cookie sheet
- repeat until all chicken skewered
- bake at 350 for 15 minutes or until chicken cooked throughout
- serve on platter with cashew dipping sauce |
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