I made these in the same skillet as I had just used for the baked apple.
9 chicken tenders (but you can use how ever many you want)
almond oil
salt
Garam Masala (Indian Spice)
agave syrup
Coat large skillet with almond oil. Add chicken tenders. Sprinkle chicken tenders with salt and Garam Masala. Stir fry at high heat until chicken is slightly browned. Turn chicken frequently. Drizzle agave syrup over the chicken.
Let cook at low to medium heat until chicken fully cooked and evenly browned on both sides.
(Salamander ate a few with dinner. I am sure the left overs will be great in a salad, or as a protein in tomorrow's lunch box)
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