|5||strips Maple Leaf Bacon|
|5||Maple Leaf Prime Boneless Skinless Chicken Breasts|
|3 tbsp||Yellow Mustard|
|1 1/2 tbsp||Grainy Dijon Mustard|
|3||dashes Soy Sauce|
|3||dashes Worcestershire Sauce|
|1 tsp||Garlic Powder|
|2||cloves Crushed Garlic|
|1 tsp||Cayenne Pepper|
|1||inch piece Ginger, grated|
|1/4 cup||White Wine|
|Salt and Pepper|
Grab your strips of bacon and toss them into a food processor.
Pulse until you get nice small pieces. Don’t go too far and pulse the bacon into a paste. That’s just gross. We just want nice fine pieces.
Mix together all the rest of the ingredients from the ketchup to the ginger. Here’s a fantastic tip: If you keep your ginger in the freezer, 1) the ginger keeps longer and 2) when you grate it it comes out nice and fine. Also, you don’t need to peel the ginger; there’s a ton of flavour in the skin.
Mix your bacon into the wonderfully red sauce. Add more wine if you want to thin out the sauce a bit.
Cut up your chicken pieces into small cubes
Mix your chicken into the sauce and skewer the pieces onto some soaked skewers. Let them sit in the fridge for 15 minutes to set
Grill ‘em up and serve with some Mexican rice and your favorite veg. A meal fit for a king.
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