Therapy and hunger time. Sautéed ground chicken and calamari with fresh tomato, onion and peas in a light black bean sauce serve over rice. Very yum. Very satisfying. From Refrigerator to table in 30 mins..or maybe slightly longer. To feed 4 Ingredients 1 pound of ground chicken 1/2 lb of cleaned squid, sliced in ringlets 1 cup of thawed or frozen peas 1 pound 4-5 tomatoes, chopped 1 small onion, chopped 4-5 chopped garlic 4 slices, 1/4” thick ginger, smashed with knife 2 tablespoon regular or gluten free oyster sauce 1/2 tablespoon of black bean sauce 1/2c water or chicken stock Directions In a large fry pan, coated with 2 tablespoon of oil, 4 crushed garlic and 2 slices of crushed ginger, bring to hot. Add chicken meat and squid and cook until chicken meat is no longer pink. Stir while cooking About 5 mins. Set aside. In the same pan, add more oil. Heat until hot add garlic and ginger until garlic is brown. Add onion and sautéed until brown (about 5 mins) on medium high heat. Add chopped tomatoes. Stir. Cook until tomatoes until soft and mushed down. About 10 mins. Removed any tomatoes skin. Add cooked chicken and squid, peas, oyster sauce, black bean sauce and chicken stock. Cook on low another 5-7 mins with lid on, until heated through. Do not overcook otherwise you will be eating rubber calamari. Serve over white or brown rice. #Betterthananyrestaurant #energy #healthyfood #reflexologyqueen #healingplaceenergyschool #thegirlcancook #chakras #healingplaceenergyschool #healingplacemedfield #energyhealing #chakras #positivity #ENERGY #selfhealing #holistic #health #mindfulness #positivevibes #Chronicpain #selfcare #holistichealth #wellness #health #healthylifestyle

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Therapy and hunger time. Sautéed ground chicken and calamari with fresh tomato, onion and peas in a light black bean sauce serve over rice. Very yum. Very satisfying. From Refrigerator to table in 30 mins..or maybe slightly longer.
To feed 4
Ingredients
1 pound of ground chicken
1/2 lb of cleaned squid, sliced in ringlets
1 cup of thawed or frozen peas
1 pound 4-5 tomatoes, chopped
1 small onion, chopped
4-5 chopped garlic
4 slices, 1/4” thick ginger, smashed with knife
2 tablespoon regular or gluten free oyster sauce
1/2 tablespoon of black bean sauce
1/2c water or chicken stock
Directions
In a large fry pan, coated with 2 tablespoon of oil, 4 crushed garlic and 2 slices of crushed ginger, bring to hot. Add chicken meat and squid and cook until chicken meat is no longer pink. Stir while cooking About 5 mins. Set aside.
In the same pan, add more oil. Heat until hot add garlic and ginger until garlic is brown. Add onion and sautéed until brown (about 5 mins) on medium high heat. Add chopped tomatoes. Stir. Cook until tomatoes until soft and mushed down. About 10 mins. Removed any tomatoes skin. Add cooked chicken and squid, peas, oyster sauce, black bean sauce and chicken stock. Cook on low another 5-7 mins with lid on, until heated through. Do not overcook otherwise you will be eating rubber calamari.
Serve over white or brown rice.
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