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Grilled Almond Chicken with Savory Plum Sauce

1 Egg
1/4 cup Cornstarch
2 tablespoons Soy sauce
1 large Garlic clove; minced
2 Whole Boneless skinless
2 1/2 cups Finely chopped almonds
2 tablespoons Minced dried or fresh
4 Fresh California plums;
Fresh tarragon; optional
Blanched Chinese pea pods;
Shredded iceberg lettuce;
Savory Plum Sauce
8 fresh plums, coarsely chopped
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp cornstarch
2 Tbsp sugar
1 tsp grated fresh ginger
1 clove garlic

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 barbecue 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.

Plum sauce: In a blender, whirl plums until blended. In a 1-quart, microwave-safe glass measuring cup, combine all ingredients. Microwave on High, uncovered, 8 minutes, stirring every 3 minutes until thick and clear.

Recipe Source: CALIFORNIA SUMMER FRUITS RECIPES

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