Instructions

For the Sauce

• extra virgin olive oil
• 1 small onion, peeled and diced
• 3/4 cup ketchup
• 1/4 cup plus 2 tablespoons packed dark brown sugar
• 3 tablespoons white vinegar
• 2 tablespoons mustard. (I wanted to use Dijon, but I only
had about a tablespoon left, so I used that and 1
tablespoon spicy brown.
• 1 teaspoon Tabasco
• 1/4 teaspoon freshly ground black pepper
• zest of 1 lime
• juice of 1 lime

Heat a non stick pan on med/high heat. When hot, add 2 tablespoons of olive oil. When it starts to ribbon, add the onion and cook until translucent and starting to brown add the rest of the ingredients for the sauce and cook and stir for three minutes, remove from heat and set aside.

For the Rest

• Thin sliced boneless skinless chicken breast
• Mizuna (or any tender green) sautéed in garlic and oil
• 4 mangos, peeled and sliced into strips
• green salad with dressing (1 part white balsamic, 1 part
vinegar, 1 big squirt of mustard – combine in a lidded jar and shake)

Heat a grill pan on med/high and when it’s smoking hot add the chicken. Spoon sauce on top, cook for about three minutes until the protein starts to release from the grill, flip and sauce on the other side. Flip one more time and when chicken is cooked through, remove from heat.

We put some sautéed greens on the plate, topped with chicken and finished with the sliced mango. The tossed salad side was a perfect complement. This would also be great on pork and broccoli would soak up the sauce beautifully. Sweet and tangy, it was delicious.

I realized that we had eaten almost everything and tried to salvage at least one picture. We’re missing the greens here, they were already gone.