An awesome customer of ours was kind enough to share her recent creation using our Sriracha Mango White Balsamic Vinegar. She even sent a tasty looking picture!
If you are looking to recreate this, here is Deborah’s guide:
ingredients:
- 2 chicken breasts
- equal parts: sweet potato, red bell pepper, onion, fresh mango - ½ inch dice
- 2 teaspoons garlic powder (or to taste)
- 2 teaspoons ginger powder (or to taste)
- half bottle (3 ounces) Pastamore Sriracha Mango White Balsamic
- corn starch to thicken
- salt & pepper to taste
Pat chicken dry, and salt & pepper both sides of the breasts. Brown and cook in a sauté pan with some olive oil 3 to 4 minutes per side until cooked through and set aside. Coat fruit/veg dice with the garlic and ginger powder and sauté using the same pan. Deborah added about a ½ cup + of water with some corn starch while simmering. Cook for about 8 minutes at medium heat. Add Sriracha Mango White Balsamic. Dice the chicken and add back to the pan. Heat through.
Serve over brown rice, if desired.
Hexclad pan optional (but I want one!)
Thank you for sharing, Deborah Johnson!
