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Chilli jam chicken
Chilli jam chicken
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Asian-inspired spicy chili jam chicken with cashews and mint.
Ingredients:
  • 165.00 gm chilli jam paste
  • 16.00 gm brown sugar
  • 42.00 gm salt-reduced soy sauce
  • 75.08 gm peanut oil
  • 1.25kg chicken thigh fillets, trimmed, halved
  • 200g rice vermicelli
  • 1/2 iceberg lettuce, finely shredded
  • 2 Lebanese cucumbers, peeled into ribbons
  • 2 small carrots, very thinly sliced
  • 125.00 ml fresh mint leaves
  • 82.50 ml white wine vinegar
  • 5.00 gm caster sugar
  • 125.00 ml roughly chopped roasted unsalted cashew nuts, to serve
  • Sliced long red chilli, to serve
Instructions:
  • In a jug, mix together chili jam, brown sugar, soy sauce, 2 tablespoons of oil, and 2 tablespoons of water.
  • In a glass or ceramic bowl, combine chicken with half of the chili jam mixture. Mix well to coat the chicken. Cover and refrigerate for 15 minutes to marinate. Save the leftover marinade for later use.
  • Preheat a greased barbecue grill or large chargrill pan over medium-low heat. Grill the chicken, basting with the marinade, for 6 to 8 minutes on each side until golden brown and fully cooked.
  • Cook the noodles according to the instructions on the packet. Drain the cooked noodles, rinse them under cold water, and drain again.
  • Mix together the lettuce, cucumber, carrot, and mint in a bowl. In a separate bowl, whisk together the vinegar, caster sugar, remaining oil, and 2 tablespoons of water until well combined.
  • Combine the remaining dressing with the rest of the salad. Distribute the remaining noodles among plates. Place the remaining chicken on top. Sprinkle with cashews and chili before serving.

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