Asian-Rubbed Chicken Tenders with a Mango-Lemon Grass Dipping Sauce
Recipe: Asian-Rubbed Chicken Tenders with a Mango-Lemon Grass Dipping Sauce
Serves 4. Can be doubled.
1 cup sliced lemon grass (brown, woody stalk portions removed) (about 3 stalks)
1/4 cup fresh squeezed lime juice
3 Tbl unseasoned rice vinegar
3 Tbl white sugar
1 Tbl finely grated lime peel
2 Tbl canola or vegetable oil
1/2 cup chopped shallots
1/4 cup peeled and grated fresh ginger
1-1/2 cups fresh, ripe mango slices or chunks (Mango can often be purchased in a jar already peeled and floating in its own juice.)
1/4 tsp red pepper flakes or to taste
16 chicken tenders (Available packaged separately from the breasts, or use sliced skinless breast.)
1 tsp turmeric
Olive oil for grill
For the dipping sauce:
Slice the lemon grass into sixteenth-inch slices crosswise so they make little rings (like you'd cut a green onion). Put the lemon grass and all other ingredients through to the lime peel in a saucepan and bring to a simmer. Stir until the sugar dissolves and turn off to cool. You are making a nice Asian syrup. Strain out the solids and set the juice aside. Toss out the solids.
Heat the oil in a saucepan on Medium and add the shallots and ginger. Sauté until the shallots just soften. Don't brown the garlic or it will get bitter tasting. Add the mango slices and the Asian syrup that you strained off. Cook for just a minute to heat and add your pepper flakes. Turn off and let this cool down. Taste it. If it's not hot enough for you, add more pepper flakes and let it sit to marinate the flakes into the sauce.
Get out your food processor or blender and put this mixture in it. Pulse until you have the chunks broken down. You now have your dipping sauce.
When you want to serve, you will grill your chicken. This can be done on a grill pan in the house or on your grill outside.
Spray the chicken tenders on both sides with the olive oil or brush them with the oil. They are delicate and need care. Sprinkle one side with the turmeric and salt and pepper. Grill on Medium until cooked through. If you leave them sit for a few minutes on each side, they will get nice grill marks and the chicken will have a yellow cast from the turmeric.
While hot, serve the chicken tenders (4 to a person) on small plates. You can put the dipping sauce in ramekins or you can drizzle it over the chicken.
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