To pull off our General Tso-inspired blend of sweet, sour and savoury, we started with a ripe, juicy organic pineapple. When combined with crisp celery and peppery basil, this refreshing salad teems with texture and crunch. Placed on a bed of rice vermicelli and mixed with chicken marinated in zippy chili sauce, ketchup, mustard, brown sugar and a dash of hot sauce, it’s a party in every bite.
Ингредиенты
- 1/4 cup (60 ml) chili sauce
- 2 tbsp (30 ml) ketchup
- 1 tbsp brown sugar
- 1 tbsp (15 ml) prepared mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) Sriracha
- 1 garlic clove, chopped
- 1 1/2 lb (675 g) boneless, skinless chicken thighs
- 4 oz (115 g) rice noodles
- 2 celery stalks, thinly sliced
- 1 1/2 cups (220 g) pineapple, diced
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) mirin
- 1/4 tsp (1 ml) Sriracha
- 1/4 cup (10 g) basil leaves, torn
Инструкция
- In a large bowl, combine the chili sauce, ketchup, brown sugar, mustard, Worcestershire, Sriracha and garlic. Add the chicken to the marinade and toss to coat. Season with pepper. Cover and marinate in the refrigerator for 2 hours or overnight.
