ReddyMcMeaty
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Sauce for Chicken, Shrimp or Fish....or BeefThis sauce is made from veggies but it's very strong so you only need a couple of tablespoonfuls for a very large bowlful of chicken. I like to eat this with cubed chicken and shrimp together.
Ingredients Sauce (all amounts approximate)
1 each red and green pepper
1 bunch scallions
1-3 tbs coconut oil for frying (refined coconut oil has no flavour and is very stable at high heats, please use lard, coconut oil, or palm oil rather than vegetable oil for frying)
one tablespoonful of oyster sauce
several large splashes of soya sauce
some drops of liquid stevia
splash of vinegar
garlic powder or fresh garlic
asian chili powder which is ridiculously spicy - I used quite a bit, this is very important to the flavour so don't skip the chili powder
some garlic powder or fresh garlic
a splash of sesame oil at the end
1/3 cup broth (optional)
arrowroot/potato flour for thickening (optional)
**I like the consistency when I add one spoonful of potato flour to an entire recipe, mix it with cold water before adding
To make sauce
Chop up scallion and peppers and fry on high heat in oil
Add the rest of the ingredients, saving sesame oil and thickener for last. This keeps well in the fridge too!
A perfect topping for unbreaded
chicken or whitefish which are both generally boring and bland meats.
For the carb lovers in your life, this goes amazingly well with rice... and with an actual breading on the chicken/shrimp. I made this for my husband for lunch with the chicken/shrimp in a batter, and with 1/3 or 1/2 cup of sweet and sour sauce added instead of the stevia and vinegar and he was blown away. It's reminiscent of general tsao's chicken but on a whole new level of deliciousness. For the batter I used 1 egg, a splash of soya sauce and some rice flour, though cornstarch is what they normally use for general tsao.... and fried it in a frying pan with coconut oil flipping it rather than deep frying (wastes to much oil to deep fry).
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