Add veggies back to skillet with chicken, pour honey
garlic sauce over chicken and veggies, and heat until sauce is boiling and becomes thick, about 1 minute, stirring occasionally.
Paleo Bacon Alfredo Casserole by What Great Grandma Ate Shawarma Spiced Meatballs + Pomegranate Hemp Seed Tabbouli on Zucchini Noodles by From Pasta to Paleo Spicy
Avocado Sauce over Chicken + Zoodles by Tasting Page
Pour the agave and
soy sauce over the chicken and cook on a high heat for 2 — 3 minutes until the sauce rates a light glaze over the chicken.
Reduce the heat, pour the
mole sauce over the chicken and cook about 5 minutes, or until the sauce is further reduced and the chicken is fully cooked.
It started innocently enough for a youngster like me — a dash of Pickapeppa hot sauce on my eggs and potatoes in the morning, a seemingly innocent dose of two ounces of
green sauce over my chicken fried steak.
Add the lemon juice mixture and 1 — 2 tablespoons capers to pan, scraping pan to loosen any browned bits;
drizzle sauce over chicken.
To serve, create bed of couscous or rice on a large platter, place the chicken pieces on top, and pour
the sauce over the chicken.
Pour the vegetables and
the sauce over the chicken.
Pour
the sauce over the chicken.
In a small mixing bowl combine the rest ingredients except the sesame seeds to make sauce, drizzle
the sauce over chicken.
Spoon
the sauce over the chicken and serve.
Pour
the sauce over the chicken mixture and stir to coat and mix the ingredients well.
Pour
the sauce over the chicken and leeks and also add the carrots, stir together.
Pour about 1/3 cup to 1/2 cup of
the sauce over the chicken and give it a good toss (reserve the remaining sauce for serving).
Pour
the sauce over the chicken and serve immediately.
Pour
sauce over chicken and serve.
Pour
the sauce over the chicken in the slow cooker to cover the chicken.