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Email to Terry Ward      

    Pacific Rim Chicken with Wild West Sauce

    Source of Recipe


    List of Ingredients

    • 2 tbsp minced garlic
    • 2 tbsp soy sauce
    • 2 tbsp maple syrup
    • 2 tbsp rice vinegar
    • 1 tbsp salad oil
    • 1 tbsp sesame oil
    • 1 tbsp minced fresh ginger
    • 1 tsp ground pepper
    • 6 boned skinless chicken breast halves
    • Wild West Sauce:
    • 1 firm ripe mango
    • 3/4 cup water
    • 1/2 cup ketchup
    • 1/3 cup soy sauce
    • 1/4 cup rice vinegar
    • 2 tbsp firmly packed brown sugar
    • 1 tbsp tamarind paste or lemon juice
    • 2 tsp each of chili powder and minced garlic
    • 1 tsp minced fresh ginger
    • 1/2 tsp each of cayenne pepper and regular pepper


    1. In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.

    2. Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.

    3. Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.

    4. In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.

    5. Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead)




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