L&R June Magazine 2017

Lightly salt and pepper the chicken strips to your taste of dominates.
Heat oil in a large skillet ( I love using a iron skillet to cook with, not great to get hit by but
awesome for cooking) over medium heat. Add chicken cubes/strips and brown on both
sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until
the sauce thickens, 8 to 10 minutes.
Fried Vegetable sticks
Ingredients;
Chose your vegetable, eggplant, parsnips, potatoes, sweet potatoes, carrots, peppers,
etc. which are things that can be fried.
Your vegetable of choice
1/4 cup almond flour (a gluten free one but you can if you wish replace with enriched
flour).
1/4 cup water
1/4 cup light olive oil
sea Salt
Pepper to taste
Peel and slice the vegetables to 1/2" x 3" or makes sticks out of harder vegetables
In a large bowl, mix the almond flour, water, olive oil, salt, pepper
Put the vegetables in the mixture & stir until coated.
Preheat oil in a skillet or pan with a oil.
Add the coated vegetables when hot enough.
Cook for 12 to 14 minute about. you can test with fork.