Five Spice Glazed Chicken

Makes 4 Servings total time 30 min

for the Glaze:
1/4 cup plum jam
2 Tbsp light brown sugar
2 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1 tsp chili garlic sauce
1 tsp five-spice powder
salt to taste

For the Chicken:
4 boneless, skinless chicken breast halves
2 Tbsp sesame oil
1 tsp kosher salt
Juice of 1/2 a lime
Shredded savoy cabbage

Plum Salsa to top off chicken:
2 meduim plums, diced
1/4 cup diced red onion
2 Tbsp minced fresh basil
1 Tbsp fresh time juice

Combine all ingredients and chill for one hour before serving.

Preheat grill to medium-high heat.

Combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, five-spice powder and salt to taste in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glace 2-3 minutes; set aside.

Combine chicken breasts, sesame oil, 1 tsp salt and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.

Remove from plastic bag and grill chicken, covered, over direct heat for 2 minutes. Rotate chicken a quarter turn and grill for 2 more minutes. Flip chicken over and grill 2 minutes, rotate and grill two more minutes. Cook until chicken is no longer pink. Reduce heat to medium-low. Dip chicken breasts in glaze and return to grill for 2 minutes. remove chicken from grill and place on shredded cabbage. Reheat any remaining glaze and serve with chicken. dollop each with Plum Salsa if desired.