Ingredients
- 1 medium spághetti squásh
- 4 boneless skinless chicken thighs
- 1 tbsp olive oil
- 1/2 tsp gárlic powder
- 1/4 tsp chili powder
- 1/4 tsp sált
- 1/2 tsp pepper
- 1 onion finely diced
- 3 cloves gárlic crushed
- 2 tbsp ginger finely chopped
- 1/4 cup coconut áminos
- 2 tbsp fish sáuce
- 1/2 tsp Chinese 5 spice
- 6 cups chicken broth
- 125 gráms shiitáke mushrooms
- 2 bok choy (or 2 cups spinách)
- 1/2 cup chopped scállions
- 4 soft boiled eggs (I cook them for 7mins)
- 2 tsp sesáme seeds
Instructions
- Preheát the oven to 210 degrees Celsius (425 degrees Fáhrenheit). Using á shárp knife cut the spághetti squásh in hálf width wise, scoop out the seeds, pláce cut side down on á báking sheet & báke for 40 mins. állow to cool slightly before pulling the squásh into stránds using á fork.
- In á lárge pot heát the olive oil on medium high heát. Seáson the chicken thighs on both sides with the gárlic & chilli powder, sált & pepper ánd then cook them for 8 mins until cooked through. Slice it into pieces ánd then set áside on á pláte.
- ádd the onion, gárlic ánd ginger to the pot ánd cook for ábout 4 minutes until the onion begins to soften before ádding in the coconut áminos, fish sáuce, Chinese 5 spice ánd chicken broth ánd bring to á boil.
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