|Savory Mango-Pineapple Seared Chicken|
Last night, the family was bursting with reviews, albeit not glowing, of the Savory Mango - Pineapple Chicken with an Israeli couscous and grain blend I prepared. Not every recipe is going to be a hit with everyone, and this was one of them. Hopefully there is a cookbook somewhere in my future, and I need constructive criticism of my recipes to know which are winners and which are losers. After their first bites, the reviews came rolling in.
"You shouldn't have told me there was fruit on the chicken. I'm not gonna eat that," said My Middle One.
"Ehh. Not my favorite," reviewed my harshest critic No Thank You Boy.
"This one is not a repeater," My Oldest offered. "What is that underneath the chicken?" she said. "I don't plan on eating the crunchy stuff in it."
"Not one of your best. I don't particularly like the flavors together," said The Husband. Note - His plate was licked so clean that I put it back in the cabinet and not the dishwasher.
I, on the other hand, liked Savory Mango - Pineapple Seared Chicken. It had some different flavors that typically do not appear in the dishes I prepare. The sauce was seasoned with sriracha sauce, a Southeast Asian hot sauce from Thailand. It is named after the seaside city of Si Racha and is made from sun-ripened chili peppers, vinegar, garlic, sugar and salt. I enjoyed the change. I served it on top of Trader Joe's Harvest Grains Blend which I loved.
It is a "savory blend of Israeli couscous, orzo, baby garbanzo beans, and red quinoa" that cooks in 10 minutes.
This recipe will not be appearing on our dinner table anytime soon. I guess the next time I make it will be when everyone grows up and moves out of the house -- in about 10 years.
Savory Mango - Pineapple Seared Chicken
• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon soy sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon brown sugar
• 1/2 cup water
• 1 cup chicken
• 2 tablespoons cornstarch
• 1 mango, diced
• 1 cup crushed pineapple, drained
• 2 cloves garlic, minced
Season chicken with salt and pepper; set aside. In a large skillet preheat oil. Brown chicken in hot oil and butter on both sides for 4 to 5 minutes. Set chicken aside. In a small bowl, combine soy sauce, sriracha sauce, brown sugar, water, chicken stock, and cornstarch. Add to skillet. Cook and stir until thickened. Stir in mango, pineapple, and garlic. Add cooked chicken; heat through.