Asian Chicken Salad
Sriracha Chicken & Pasta Salad
Mango & Pineapple Chicken Stir Fry

1 Tablespoon Soy Sauce
2 Tablespoons Rice Vinegar
1 Tablespoon Sesame Oil
2 Tablespoons MegaWATT Mango Hot Sauce
1 Teaspoon Honey

Mix Into:

6 Cups Salad Greens
2 Cups Diced Cooked Chicken
1 Cup Matchstick Carrots
1 Cup Shredded Cabbage
1 Cup Slivered Almonds


1-1/2 Cup Mayonnaise
3/4 Teaspoon Garlic Powder
1/2 Teaspoon Paprika
2 Tablespoons Sriracha Surge Hot Sauce
1/4 Teaspoon Ground White Pepper
1/2 Teaspoon Onion Powder
1 Teaspoon Salt

Mix Into:

3 Cups Cooked Penne Pasta (Cold)
1/2 Cup Diced Red / 1/2 Cup Diced Yellow Pepper
1/2 Cup Chopped Celery

Combine and Saute over medium heat: 
2 Tablespoons Extra Virgin Olive Oil
1/2 Cup MegaWATT Mango Hot Sauce
1 Cup Cooked Diced Chicken
1/2 Green Pepper - 1/2 Red Pepper (Julienne)
1/2 Cup Sliced Onion

Mix Together:
1/2 Cup Pineapple Juice w/ 1/2 Teaspoon Cornstarch
and add to 1 Cup Chicken Stock (Add To Ingredients in Saute Pan.)

Cook Everything together over medium heat until sauce begins to boil. Remove from heat.

Serve over 6oz of Cooked White Rice or Quinoa

Sriracha Chicken Tacos
1 Cup Cooked Diced Chicken, 1 Teaspoon Paprika and 1/2 Cup Sriracha Surge Hot Sauce in a seal-able food storage bag. Marinate for at least 1 hour.

1 Cup Shredded Cheddar Cheese
1 Cup Shredded Lettuce 
1 oz Sour Cream 
3 Sliced Pepper Rings (Multi Color or One Color.)
1 Sliced White Onion Ring

Chicken, Onion and Peppers w/ Extra Virgin Olive Oil.

Serve With:
​6oz of Cooked Rice, Lettuce, Cheese, Sour Cream and Soft Flour Taco Shells.

Welcome and please enjoy a handful of simplified versions of some of our favorite meals. While we will change the contents of this page around from time to time, please feel free to follow our WordPress, as we'll continually add new and fun recipes to our blog. 
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