Sweet and Spicy Seven Seas Chicken
IndonesianTake a look
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Gluten Free, Coeliacs, Dairy Free
1 tablespoon of olive oil
500 - 700g diced pork (or turkey)
One pack of Mexican Manchamantel sauce
Mexican Pork Manchamantel
Heat the olive oil and stir-fry the meat for 2 minutes.
Stir in the Manchamantel sauce, bring to the boil then simmer for approximately 10 minutes or until the meat is cooked through.
Serve hot with rice, salad and some good crusty bread.
Mix the sauce with sliced sausages and pasta and bake in the oven. (Add some water if using dried uncooked pasta).
Simmer the sauce gently with shrimp, mussels and a glass of white wine.