Homemade wheat chips.
Brown your boneless chicken breasts.
The pan will have brown gook left in it.
Add water to the pan, and heat to reduce while scraping off the brown gook (deglaze).
Reduce and reserve the deglazing liquid.
Cut the rare chicken and return to pan to finish cooking.
Add the mole sauce and the deglazing liquid and reduce until the chicken is well coated.
Mash avos and season with ginger.
A bit of fresh orange juice and cilantro finishes off the guac.
The chips are just a bit of dough as here, or tortillas, deep fried.
This is a variation on the classic mole sauce. It is an even larger variation on guacamole, since the gauc was made with ginger juice instead of the usual Mexican style seasoning. The mole on the chicken is dark chocolate and espresso thickened with a bit of chipotle and ground cashews. The garnish on the chicken is a basic Pico de Gallo sauce (salsa), and those are homemade chips in the ginger avocado spread.
Click on the image to see the step by step gallery.