Grilled Almond Chicken With Savory Plum Sauce

Course : Grilling
Serves: 4
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1 large egg
1/4 cup cornstarch
2 tablespoons soy sauce
1 large garlic clove -- minced
2 whole boneless skinless chicken breasts -- cut 1 inch by 3 inch strips
2 1/2 cups finely chopped almonds or walnuts -- lightly toasted
2 tablespoons minced dried or fresh parsley
4 medium fresh California plums -- halved and pitted
1 teaspoon fresh tarragon -- optional
3 medium blanched Chinese pea pods -- optional
1 medium shredded iceberg lettuce -- optional
1 bottle savory plum sauce -- see * note

Preparation / Directions:

* Note: See the "Savory Plum Sauce" recipe which is included in the "Sauces" recipes collection. Combine the first 4 ingredients in plastic bag. Add chicken pieces and marinate 15 minutes; drain. Place almonds and parsley in plastic bag. Place chicken pieces, a few at a time, in almond mixture. Shake to thoroughly coat. Place chicken, plum halves, and tarragon into grill basket or thread onto skewers. Grill over medium indirect heat 8 minutes or until browned and cooked through. Watch carefully to avoid burning. If desired, serve on lettuce and pea pod-lined platter. Spoon the plum sauce over the chicken. This recipe serves 4. Recipe Source: CALIFORNIA SUMMER FRUITS RECIPES

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