Скачать или смотреть Asian 🥢 Chop Chop " DIY" Chicken Kitchen

Asian chop-chop #safarispice #cookingwithsafari
Tangy teriyaki chicken thighs, lettuce, tomatoes, scallions & sesame seeds over yellow rice.
Ingredients:
For the Bowl:

4 boneless, skinless chicken breasts

2 cups yellow rice (prepared as per package instructions)

1 can (15 oz) black beans, drained and rinsed

1 cup shredded lettuce

1 cup diced tomatoes

½ cup shredded cheddar cheese (optional)

Sour cream (optional)

Guacamole (optional)​
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For the Curry Mustard Sauce:

6 tablespoons mayonnaise

2 tablespoons yellow mustard

2 tablespoons curry powder

2 tablespoons sour cream

¼ teaspoon garlic powder

½ teaspoon granulated sugar

3 tablespoons water​
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Love and Confections
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James Beard Foundation
Love and Confections
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hugsnkitchen.wordpress.com
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James Beard Foundation
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Instructions:
Prepare the Chicken:

Season the chicken breasts with salt and pepper.

Cook the chicken using your preferred method (grilling, baking, or pan-searing) until fully cooked.

Once cooked, let the chicken rest for a few minutes before slicing into bite-sized pieces.​
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Make the Curry Mustard Sauce:

In a bowl, whisk together mayonnaise, mustard, curry powder, sour cream, garlic powder, and sugar.

Gradually add water to achieve a creamy consistency.

Refrigerate the sauce for at least 30 minutes to allow flavors to meld.​
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Assemble the Bowl:

Start with a base of yellow rice in each bowl.

Layer black beans, shredded lettuce, diced tomatoes, and sliced chicken on top.

If using, sprinkle shredded cheddar cheese over the hot chicken to melt slightly.

Drizzle the curry mustard sauce over the assembled ingredients.

Add a dollop of sour cream and guacamole if desired.
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