CONTEST MAIN DISH: Mango chicken

Mango Chicken
An original recipe by BumbleBeeBoogie

2 large raw chicken breasts, cubed
1 tablespoon balsamic vinegar
2 tablespoons honey
1 tablespoon rum (optional)
1/4 teaspoon salt
1 teaspoon fennel seed, lightly crushed
1 teaspoon arrowroot powder or cornstarch
1 teaspoon water
1 fresh mango, peeled and cubed
3/4 cup fresh orange juice
1 tablespoon rum (optional)
1/4 teaspoon salt
1/3 cup slivered almonds
1 tablespoon flat Italian parsley, chopped
1 tablespoon sesame seeds
Steamed Jasmine rice

In a skillet, stir together the chicken cubes, balsamic vinegar, honey, rum, salt and fennel seed. Cook over low heat until the chicken is no longer pink inside and the liquid has evaporated, being careful not to burn.

In a small bowl, stir together the arrowroot powder and 1 teaspoon of water to make a paste. In a small saucepan, combine the mango cubes, orange juice, rum and salt. Add the arrowroot mixture and cook over medium-low heat, stirring constantly, until the mixture thickens, about 3 to 5 minutes.

Serve the chicken cubes and any remaining marinade on a bed of steamed Jasmine rice; pour the mango sauce over the top and sprinkle with the slivered almonds, parsley and sesame seeds. Serves 3.