Some boneless, skinless chicken breast halves got a quick marinade in a mixture of sesame oil, salt and freshly squeezed lime juice while I made the glaze. The glaze was a combination of plum jam, brown sugar, rice vinegar, soy sauce, chili garlic sauce, five-spice powder and salt all cooked in a saucepan for a few minutes until nicely melted and combined.
The chicken was grilled for several minutes on each side and finally dipped in the glaze and finished off on the grill for another couple of minutes per side. The glazed chicken went on a bed of shredded baby bok choy and was topped with some plum salsa (a combination of diced plums, diced red onion, minced basil, thinly sliced serrano chile, and fresh lime juice).
We also had some perfect basmati rice.
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