- 7/8 Japanese BBQ Sauce
- 1/8 Agave Syrup
- 4 cloves Garlic (smashed)
- Thumb size Ginger (grated or sliced into discs)
- Boneless Skinless Chicken Thighs (cubed)
- 1 Chicken Bouillon cube
- Black pepper (to taste)
Instructions
- Marinate chicken bouillon and pepper. Set aside
- Add BBQ sauce, agave, pepper, garlic and ginger into large measuring cup and incorporate.
- Brown chicken on med heat. Add BBQ sauce mixture. Simmer on med heat until cooked throughly
- Add cornstarch slurry to thicken sauce if desired.
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