Chicken Tikka Strips with Plum Sauce and Mango Relish

prep time:: 0 min

Serving size: 4

ingredients

4 chicken breast halves -- boneless, skinless
1 tbsp minced ginger
3 cloves garlic -- minced
1 tsp ground cumin
1/2 tsp ground cardamom
1 tsp paprika
1 tsp salt
3 tbsp peanut oil
2 tbsp sesame seeds
3 scallions -- sliced
cilantro sprigs
Plum Sauce
1/3 C fresh orange juice
1 tsp minced ginger
2 cloves garlic -- minced
1/2 tsp cornstarch
1 tsp dry mustard
1 1/2 tbsp sesame oil
1 tbsp honey
3 tbsp oriental plum sauce
Mango Relish
1 mango -- peeled and diced
1/4 C sweet onion -- chopped
1/4 C red pepper -- finely chopped
2 cloves garlic -- minced
1 tbsp sherry vinegar
1 tbsp honey
3 tbsp fresh cilantro -- chopped

directions

Cut chicken breasts diagonally into 1/2-inch strips. In medium bowl, mix together ginger, garlic, cumin, cardamom, paprika, salt and oil; add chicken, turning to coat well. In large frypan over medium high heat, place chicken and cook about 5 minutes to brown. Remove chicken to ovenproof dish, sprinkle with sesame seeds and place in 375°F oven; bake about 25 minutes or until chicken is fork tender. Drizzle hot Plum Sauce over chicken, sprinkle with scallions and spoon Mango Relish along side. Garnish with cilantro sprigs.

Plum Sauce: In small saucepan over medium heat, mix together 1/3 cup fresh orange juice; 1 teaspoon minced ginger; 2 cloves garlic, minced; 1/2 teaspoon cornstarch; 1 teaspoon dry mustard; 1 1/2 tablespoons sesame oil; 1 tablespoon honey and 3 tablespoons oriental plum sauce. Simmer until thickened; keep warm.

Mango Relish: In medium bowl, mix together 1 mango, peeled and diced; 1/4 cup chopped sweet onion; 1/4 cup finely chopped red pepper; 2 cloves garlic, minced; 1 tablespoon sherry vinegar; 1 tablespoon honey and 3 tablespoons chopped fresh cilantro.