 | My friend Courtney took a trip to Grand Cayman a bit back and she brought me back a bottle of Mango Ginger Sauce. The sauce is has a sweet, vinegary flavor and it is great on meat. I decided to make a recipe for pulled chicken based off of the flavors of the sauce. This sandwich would also be amazing with grilled fresh mango slices on it, though I always struggle with slicing a fresh mango. Those slippery devils are near impossible to grip! Of course I served it on my favorite roll, Brioche Buns. |
½ onion, chopped
1 clove garlic, minced
2 large boneless skinless chicken breasts
½ cup chicken broth
½ cup mango nectar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon mango ginger sauce
1 teaspoon Sriracha
½ teaspoon ginger
4 buns
1 avocado, sliced
Add the onion and ginger to the bottom of the crockpot. Lay the chicken overtop. In a small bowl, whisk together the broth, nectar, oil, soy sauce, mango ginger sauce, Sriracha and ginger. Pour the broth mixture over the chicken. Cover and cook on low for 6 to 8 hours. Remove the chicken from the crockpot and shred with two forks. Return the chicken to the crockpot and cook for an additional 30 minutes. Serve on toasted buns with avocado slices.
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2 comments:
That Gingery Mango Sauce is fantastic. I found it once in a Caribbean market. I always check stores that carry the original Pickapeppa sauce to see if they have the Gingery Mango.
Well this sandwich looks gorgeous!
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