Black Bean Paste Chicken and Vegetables. Jajangmyeon (Keto)
Black Bean Paste Chicken and Vegetables. Jajangmyeon (Keto)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, black bean paste chicken and vegetables. jajangmyeon (keto). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Black Bean Paste Chicken and Vegetables. In a large skillet on medium heat add chicken, onions and garlic. I added the Normandy for the zucchini and squash because I didn't have any on hand.

Black Bean Paste Chicken and Vegetables. Jajangmyeon (Keto) is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Black Bean Paste Chicken and Vegetables. Jajangmyeon (Keto) is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have black bean paste chicken and vegetables. jajangmyeon (keto) using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Black Bean Paste Chicken and Vegetables. Jajangmyeon (Keto):
  1. Prepare 3-4 boneless chicken thighs
  2. Get 2 tbsp black bean paste
  3. Get 1 (4 oz) can mushrooms
  4. Get 2 carrots
  5. Take 2 cucumbers (½ of one cut into matchsticks)
  6. Prepare 2 zucchinis
  7. Prepare 1 small squash
  8. Get 1 medium yellow onion
  9. Take 5 cloves garlic, minced
  10. Prepare 2 tsp sesame oil
  11. Prepare 1/3 cup water

Leave the oil in the wok to use in the next step. Ingredients of Black Bean Paste Chicken and Vegetables. Jajangmyeon (Keto) Black Bean Paste Chicken and Vegetables. Jajangmyeon (Keto) is amongst the favorite food menus that are now being sought by many people over the internet.

Steps to make Black Bean Paste Chicken and Vegetables. Jajangmyeon (Keto):
  1. Cube up chicken.
  2. In a large skillet on medium heat add chicken, onions and garlic.
  3. Cube up veggies. I added the Normandy for the zucchini and squash because I didn't have any on hand.
  4. Add all veggies to skillet. Cover for 10 minutes.
  5. Add ⅓ cup water. Cover for another 5 mins.
  6. Add the paste and stir till everything is covered.
  7. Garnish with seaweed and sesame seeds and your matchstick cucumbers.

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