Chicken Cutlets & Ginger Mango Barbecue Sauce on a Bed of Arugula with Fresh Corn

Following the disappointment of my burned tart, I made this delicious mango barbecue sauce!

Here's the recipe:

2 cloves garlic, minced
a drizzle of olive oil
1 mango, peeled and chopped
the zest and juice of one orange
the zest and juice of one lime
1/4 cup soy sauce
1 tsp. grated ginger
4 tbsp. steak sauce (like A1)
4 tbsp. water

Heat up the oil in a small skilled and add the garlic. Let the garlic fry for a bit and then add the rest of the ingredients. Allow the sauce to reduce over medium heat for 2o minutes or so, or until thick.

This sauce turned out fruity (but not overly sweet) and zesty. It was perfect over chicken. I laid chicken cutlets atop baby arugula and spread over the sauce. The corn was just boiled, cut off the cob, and salted...it was a perfect complement to the chicken and sauce.