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Lemon zest and pepper blend — wings, fish, grilled chicken
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Grow Vietnamese coriander — laksa leaf, pho garnish, salad
Professional-grade blender — silky purees, hot soups, nut butters
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Lemon zest and pepper blend — wings, fish, grilled chicken
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Grow Vietnamese coriander — laksa leaf, pho garnish, salad
Professional-grade blender — silky purees, hot soups, nut butters
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Place chicken in large bowl; sprinkle with salt. Cover and refrigerate for 30 minutes. Rinse chicken under cold water and pat dry with paper towels. Combine chicken and garlic in large bowl; let stand for 10 minutes. Heat oil in large skillet over medium-high heat. Brown chicken on all sides (in batches, if necessary). Place chicken on paper towels to drain. Combine vinegar, sugar, seasoning sauce and chili powder in a medium mixing bowl. Melt butter in the same skillet over medium-high heat. Add seasoning sauce mixture; bring to a boil. Add chicken; cook over medium heat for 15 to 20 minutes or until liquid thickens to a glaze and chicken is cooked through. Serve with hot cooked white rice.