Spicy Mango Chicken

I have always been a fan of pairing sweet and heat. Most often, I like to do this by pairing fruit with something spicy. In this case, I have paired delicious, fresh mango with our Pastamore Fresh Jalapeño Oil. This recipe would also be great with pineapple, but the mangoes at the store were too good to pass up.

Ingredients:
1 lb - chicken breast, boneless and skinless
2 - mangoes
1.5 Tbsp - Pastamore Fresh Jalapeño Oil
1/2 - medium onion
1/2 tsp - salt
1/4 tsp - black pepper
1/2 tsp - garlic powder

Directions:
1. Preheat oven to 375ºF. While oven is heating, cut onion in half and remove skin. Thinly slice onion and spread onto the bottom of a lightly oiled baking dish. Remove skin from mangoes, and chop into bite-sized pieces.

2. Drizzle .5 Tbsp of Pastamore Fresh Jalapeño Oil onto the chicken breasts, and season evenly with the spices. Place on top of the onions in the dish. Add the mangoes to the dish and place into the oven.

3. Cook for 20-30 minutes or until the chicken reaches a temperature of 165ºF. Remove from the oven and allow to rest.

4. Serve the chicken with brown rice and a veggie of your choice. Finish off by topping the chicken with a drizzle of the remaining Pastamore Fresh Jalapeño Oil.

Mango Sticky Rice

I'm not a big dessert eater, but mango sticky rice is a great treat every time I sit down at a Thai restaurant. Mangoes are coming into season and will soon be both tasty and reasonably priced. The sauce for this dish is optional, and it could be finished with just a drizzle of our Pastamore Passion Fruit White Balsamic Vinegar.

Ingredients:   serves 2-3
3/4 lb - white glutinous rice (short-grain rice should do)
1 cup - water
3/4 cup - lite coconut milk
2 tsp - Pastamore Passion Fruit White Balsamic Vinegar
1/2 cup - white sugar
1/4 tsp - salt

For sauce:
1/4 cup - lite coconut milk
1 tsp - Pastamore Passion Fruit White Balsamic Vinegar
1 pinch - salt
1 tsp - salt
1 tsp - tapioca starch

1 large - mango
As garnish - toasted sesame seed

Directions:
1. Add rice and water in pot over high heat. Bring to a boil and reduce to a simmer. Cook for 12 minutes or until tender.

2. As rice cooks, place coconut milk, white sugar, salt, and 2 tsp Pastamore Passion Fruit White Balsamic Vinegar into a saucepan over medium heat. Bring to a boil and reduce to a simmer. Add mixture to rice once all of water has been absorbed. Mix well. Refrigerate for 1 hour uncovered.

3. When ready to serve, heat a small pan on the stove. Add coconut milk, salt, sugar, and Pastamore Passion Fruit White Balsamic Vinegar. Bring to a boil and stir in tapioca starch using a whisk. Remove from heat.

4. Slice mangoes or chop to desired size. Plate sticky rice, top with mango, and finish with sauce.