Chef Steven White from Wiscasset's Le Garage shares a recipe that works well as both appetizer and entree.
5 oz. chicken breast, cut into strips
Fresh micro greens
Passion fruit or pomegranate
1/4 cup water
1/2 cup soy sauce
3/4 cup pineapple juice
3 tbsp. brown sugar
3 tbsp. local honey
1 clove fresh garlic, crushed
1 tbsp. smooth Dijon mustard
1 tsp. ginger
3 tbsp. sliced almonds
Fresh chives and scallions, diced
• Prepare the sauce by combining all ingredients.
• Dredge chicken strips in seasoned flour and brown on one side before adding sauce.
• Serve over fresh micro greens with passion fruit or pomegranate.
• This dish can be made in a larger quantity and served over rice, noodles or couscous as an entrée.
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