Manchurian Chicken

As promised,  I am using up some of my leftover "Manchurian" sauce from the cauliflower I made earlier this week. I toyed with various ways to add this into a dish, it could be good with many things. After just getting back from a few days out of town, I wanted something quick and easy.

This would qualify under my many "something with chicken" dinners. I prepared the chicken the same way we would have for tikka masala, and added the Manchurian sauce. Served with some cilantro rice, it was a very easy dinner for the first night home from vacation.

Manchurian Chicken

For the sauce:
4 tablespoons sriracha
2 teaspoons mushroom soy sauce
1 tablespoon honey
2 tablespoons toasted sesame seeds
3 tablespoons canola oil
2 tablespoons fresh ginger, chopped
3 large cloves garlic, chopped
1/2 red onion, chopped
3 scallions, chopped (saved greed tops for garnish)
2 teaspoons coriander
2 teaspoons chili powder
1 teaspoon garam masala
2 tablespoons rice wine vinegar
Blend all ingredients together until smooth.

For the chicken:
1 1/2 pounds boneless, skinless chicken breast and/or thighs, cut into bite size pieces
1 cup plain yogurt
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
Salt and pepper
Chopped scallions for garnish
Salt and pepper chicken pieces, then toss with yogurt, garlic and ginger, and let marinate for at least 30 minutes, or overnight. Preheat grill to high (400-500 degrees). Place chicken on skewers, and grill until cooked completely, approximately 20 minutes. Remove chicken from skewers and toss with sauce. Serve over rice.

For the cilantro rice:
1 cup basmati rice
2 cups water
3 tablespoons chopped cilantro
2 tablespoons butter
Bring water to a boil. Add rice, cover and simmer for 40-50 minutes until rice is tender and all water is absorbed. Stir in butter and cilantro.