Chunky Ginger-Mango Barbecue Sauce with Mixed Grill

• 1 tablespoon extra-virgin olive oil, plus some for drizzling
• 1 medium red onion, chopped
• 1 small red pepper, seeded and chopped
• 2 mangos, peeled and chopped
• Salt and freshly ground black pepper
• 1/4 cup tamari sauce
• 2 tablespoons Worcestershire sauce
• 1 (1-inch) piece ginger root, peeled
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 1/4 cup honey
• 1 cup chicken stock
• Hot sauce, a tablespoon or so
• 4 pieces boneless skinless chicken breasts or thighs
• 4 loin lamb chops
• 1 cup chopped arugula or frisee or mixed baby greens
• Handful basil or tarragon leaves, shredded or torn

1. Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat.
2. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper.
3. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce.
4. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken.
5. Remove the ginger chunk.
6. Heat a grill pan over medium-high heat.
7. Coat the meats with a drizzle of olive oil and season with salt and pepper.
8. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers.
9. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.

extravirgin olive oil, red onion, red pepper, salt, tamari sauce, worcestershire sauce, ginger root, orange, lime, honey, chicken stock, sauce, chicken breasts, chops, arugula, handful basil

Taken from www.foodnetwork.com/recipes/chunky-ginger-mango-barbecue-sauce-with-mixed-grill-recipe.html (may not work)