This is a zesty dish bursting with flavor and for meat eaters you can use real chicken but I love these vegan chicken medallions. Here’s how I do it:
For the sauce:
1-2 chipotle peppers chopped fine
1 garlic clove
2-3 tbs olive oil
juice of 1 lime
1 tbs agave nectar
1tsp cornstarch
Vegan chicken medallions or chicken breast cut in 2” pieces 6-12 pieces
A dozen or so shishito peppers, whole
2-3 green onions (scallions)
Combine all the ingredients for the sauce in a small bowl, add a pinch of salt and a few tbs of water, with an immersion blender blend it into a sauce. Set aside.
In a hot skillet add some olive oil then add the shishito peppers and chicken and cook till the chicken is browned on both sides and the peppers begin to blister, add the sauce and chopped scallions and simmer another 3-5 minutes. Great served over rice or on its own
