Teri Chicken With Mango Salsa – Sweet!
Eve Yeung, a labor law attorney in Honolulu, is a volunteer and board member for Pacific Survivor Center (PSC), a Hawaii-based nonprofit organization whose mission is to heal and empower survivors of abuse and exploitation. Through comprehensive services, PSC offers survivors the support they need to reclaim their freedom and dignity, achieve self-sufficiency and rebuild their lives “Many of our clients come to us after they’ve escaped abuse and either contact a lawyer who refers them to us, the national human trafficking hotline or HPD,” Yeung says.
Prior to being a lawyer, she’d been an advocate in various nonprofit groups in arts, education and hospice care for about 11 years.
PSC relies on the community for help. It recently hosted a helicopter golf ball drop, raising money to fund its outreach programs. It also teaches community members what to look for to identify an abuse victim.
For more information on how to support Pacific Survivor Center, please visit pschawaii.org.
This column is dedicated to Eve and to the volunteers who give so generously of their time to help others in need.
Mangos contain an enzyme with stomach-soothing properties similar to papain found in papayas, which act as a digestive aid. They are an excellent source of vitamins A and C, are a good source of fiber and potassium, and contain beta carotene. Here is a tip for easy dicing of mango: Starting with the mango “cheek,” fillet off the pit lengthwise.
Cut small squares by scoring mango with a sharp knife. Do not cut through skin. Turn mango half “inside out,” separating squares. Slice off squares with a knife.
GRILLED TERIYAKI CHICKEN WITH FRESH MANGO SALSA
* 4-6 8-ounce boneless, skinless chicken breasts
* 3/4 cup teriyaki sauce
For Mango Salsa
* 2 cups fresh mango, diced
* 1 red bell pepper, diced
* 1/2 cup red onion, diced
* 3 tablespoons extra virgin olive oil
* 1/4 cup rice wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon pure cane sugar
* salt and pepper, to taste
Marinate chicken in teriyaki sauce for at least three hours, turning a few times.
Mix mango, pepper and onion together and set aside. Mix oil, vinegar and lime juice until well-combined; add sugar and mix until sugar is dissolved. Toss with mango mixture. Season with salt and pepper to taste, and chill.
Grill chicken until juices run clear, plate, and top with salsa.
Makes four servings.
