Shawarma-inspired skillet chicken
Ingredients
- 1/4 cup sodium-reduced soy sauce
- 2 tablespoons canola oil
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- 1/2 teaspoon sea salt
- 12 boneless chicken thighs, thinly sliced
Garlic tahini sauce:
- 1/2 cup warm water
- 1/3 cup tahini
- 1/3 cup mayonnaise
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 tesapoon salt
- Curly parsley
- Cherry tomatoes
- Sliced red onion
- Warm pita bread
Directions
- In large bowl, combine soy sauce, canola oil, vinegar, brown sugar, garlic, coriander, cumin and chili flakes and sea salt; mix until sugar dissolves. Add chicken; mix well.
- In large nonstick skillet over medium-high heat, cook chicken, stirring often, until no liquid remains and chicken is well caramelized, about 15-20 minutes.
- Meanwhile, in bowl combine water and tahini; whisk until smooth. Whisk in mayonnaise, lemon juice, garlic and salt.
- Serve chicken with warm pita bread, cherry tomatoes, sliced red onion and fresh parsley. Drizzle with sauce.
