- 400 grams chicken breast – cut into small strips
- 1 tspn onion powder
- 1tspn garlic powder
- 1 tspn dry basil leaves
- 1 tblspn Sriracha sauce ( more or less depending on your spice taste)
- 1 tblspn tomato puree
- Salt & black pepper
- 2 tspn melted butter
Mix sriracha and tomato puree in a bowl and set aside. Mix dry ingredients with chicken and mix well. Heat pan and add butter. Add chicken and stir fry until cooked tender. Add the sauce mix and stir fry until coated. Done!
preheat oven to 230 degrees. Cut carrots into wedges. Drizzle a dash of balsamic vinegar, 1 dash of melted butter, salt and black pepper. Coat and mix well. Bake for 20 minutes until carrots are tender. Done!