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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

  1. 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.
  2. 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.
  3. Meanwhile, in bowl combine water and tahini; whisk until smooth. Whisk in mayonnaise, lemon juice, garlic and salt.
  4. Serve chicken with warm pita bread, cherry tomatoes, sliced red onion and fresh parsley. Drizzle with sauce.

Follow Paul Lillakas:


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