02-03-2019, 01:58 PM
Massive amounts of chicken strips/fingers. The fun is making up with as many different sauces. Here are a couple I have came up with.
Peanut/ginger...half cup water. half cup peanut butter. dash of soy sauce. half teaspoon of ginger. heat and stir. I have found that some ground ginger is stronger than other, or perhaps I was just using some very old ginger, but you can always start low and add more.
Maple Mustard...I often made my own honey mustard sauce/dip with just honey, spicey mustard, and a some miracle whip. It kind of changes it up a little to use maple syrup instead of honey.
Garlic honey jalapeno...I don't use much jap and I remove the seeds. place several cleaned cloves of garic and 1 large jalapeno in a small container with 2 tablespoons butter and 2 tablespoons olive oil. Bake at 350 for 20 minutes. Smash roated garic and jalapeno into paste. Mix with half cup honey and quarter cup water.
The water ratios in these recipes are only estimates. I just add water until I get the thickness I want.
Peanut/ginger...half cup water. half cup peanut butter. dash of soy sauce. half teaspoon of ginger. heat and stir. I have found that some ground ginger is stronger than other, or perhaps I was just using some very old ginger, but you can always start low and add more.
Maple Mustard...I often made my own honey mustard sauce/dip with just honey, spicey mustard, and a some miracle whip. It kind of changes it up a little to use maple syrup instead of honey.
Garlic honey jalapeno...I don't use much jap and I remove the seeds. place several cleaned cloves of garic and 1 large jalapeno in a small container with 2 tablespoons butter and 2 tablespoons olive oil. Bake at 350 for 20 minutes. Smash roated garic and jalapeno into paste. Mix with half cup honey and quarter cup water.
The water ratios in these recipes are only estimates. I just add water until I get the thickness I want.
