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“Not quite hot, but tangy balsamic schezwan chicken with vegetables and mash. I learnt to cook this when I worked at a family restaurant before they abolished the recipe and had it premade. This is MY version of it, not quite the same, but just as good :)”

Ingredients Nutrition


  1. Cook up the chicken breasts.
  2. For the sauce, add the garlic paste, pesto, schezuan and cream, mix and bring to a simmer. Add balsamic vinigarette. Add onions and mushrooms, let reduce until slightly thick. Add chicken breasts to mix, poke with fork and cook on both sides for approximately 2 minutes each. Serve chicken laid across mash with a side of vegetables and pour sauce over top.
  3. The sauce should have a light to mustard colour yellow. It should be tangy, but not too spicy . If this is a problem add some more cream to combat spicyness. If it tastes bland, add more vinigarette.

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