The favourite product of Berengere
The "our employees' favourite product" series continues. This month, it's not our delicious frozen Belgian fries, but our hash browns, and more specifically our My’tiny taters, which are being highlighted by Berengere, our Comp&Ben Manager and HR Business partner.
Following Berengere's choice, our Happy Potato Chef, Mark, set to work to concoct a delicious recipe based on these delicious products.
So he decided to accompany the My'Tiny Taters with chicken fillets, green beans, pineapple, red onions and, above all, a peanut butter sauce that our chef has a secret for (and that he's going to share with you 😉 ), this recipe will have many mouths watering!
Let's get straight on to making this recipe ! 🧑🍳
Ingredients: (2 people)
- · 2 chicken fillets
- · 500g frozen green beans
- · 1 fresh pineapple
- · 1 red onion
- · 5 tablespoons of peanut butter
- · 3 cloves of garlic
- · soya milk
- · 2 tablespoons of soya sauce
- · 2 tablespoons of brown sugar
- · 3 tablespoons of sweet and sour chilli sauce
- · 1 tablespoon of sambal oelek
- · 2 tablespoons of olive oil
- · pepper
- · salt
- · butter
Different steps to follow:
Cut the pineapple into small pieces and caramelise them in butter and sugar over a medium heat;
Blanch the beans in boiling water for 5 minutes. Then fry them in butter. Season with pepper and salt to taste;
- Coupez les 2 filets de poulet en petit dés et faites-les revenir ;
- Cut the 2 chicken fillets into small cubes and brown them;
- Cook the Mydibel Tiny Taters either in the oven at 175°C for 15 to 18 minutes, or in the deep fryer at 175°C for 3 minutes, or in the airfryer at 180°C for 12 to 14 minutes, but they can also be cooked in the oven over a medium heat for 10 to 15 minutes.
- In a bowl, mix the brown sugar, olive oil, soy sauce, sweet and sour chilli sauce, sambal oelek and peanut butter;
- Season with pepper and salt to taste.
Enjoy!
