Sticky Chicken With Mango Salsa

What a funny old day it has been today.  The weather couldn't make it's mind up whether it wanted to be hot or cold, wet or dry!  Dinner tonight was a combination of hot and cold.  A little bit of a picky meal (i.e. help yourself).  

Sticky Chicken With Mango Salsa  

Ingredients

4 chicken breasts, skinned

2 limes, juice from both, zest from 1

1 or 2 garlic cloves, peeled and crushed

2 tsps olive oil

2 tbsp honey

1 tbsp tomato ketchup

1 tsp soy sauce

1 tsp wholegrain mustard

For the salsa

1 small red onion, peeled and diced

1 mango, stoned, peeled and diced

8 cherry tomatoes

Method

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

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

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

4.  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.

I served the Sticky Chicken with some baby new potatoes, dressed in a "classic" potato salad dressing, made from 2 tbsp mayonnaise, 1 1/2 tsp wholegrain mustard, a glug of white wine vinegar and some chopped spring onions, as well as a basic salad of lettuce, tomatoes, cucumber and spring onions.

Enjoy x

Recipe Courtesy of Best Food Fast! Issue 1 Tasty Chicken Page 39