Sticky Chicken with Mango Salsa

Sticky Chicken with Mango Salsa
Be careful not to burn the glaze.

Ingredients:

4 chicken breasts, skinned

Zest of 1 lime

Juice of 2 limes

2 garlic cloves, peeled and crushed

10 ml olive oil

30ml honey

15ml tomato sauce

5ml soy sauce

5ml grainy mustard

For the Salsa:

1 small red onion, peeled and diced

1 mango, stoned, peeled and diced

8 cherry tomatoes, chopped

Method:

Cut the chicken into thin strips. Mix the juice from 1 lime with the garlic in a shallow dish. Coat the chicken strips and leave to marinate for at least 20 minutes.

Heat the oil in a large non-stick frying pan. Remove the chicken strips from the marinade and transfer to the pan. Cook over a medium heat for 2 minutes on each side. Remove from the heat.

Mix in the honey, tomato sauce, soy sauce and mustard in a bowl. Brush over the chicken on both sides. Return the pan to a low heat and cook for 3 minutes on each side.

Make the salsa by mixing the onion, zest and juice from the remaining lime, diced mango and chopped tomatoes in a bowl. Serve the chicken with a large spoonful of salsa. 

Cook's Tip

Don't have the heat too high after the glaze has been applied or it may burn. 

You can pour any glaze left in the pan over the cooked chicken.