Recipe Cuisine: Thai
Theme: Soul Spicy
Chargrill marinated chicken breast with Thia salad, Kewpie Mayo and Chiili Jam.
By: John Obrien
Ingredients
- 500g Red capsicum deseeded and cut into 2cm pieces
- 500g Red onions cut into 2cm pieces
- 7 Birds Eye Chillis deseeded
- 7 Long Red Chillis deseed and cut into 2cm pieces
- 125ml Extra Virgin Olive Oil
- 3/4 Cup Brown sugar
- 50ml Squid Brand fish sauce
- 1KG chicken Breast cut into 3cm strips
- 1/2 cup ABC Sweet Soy Sauce
- 1/2 cup sweet chilli sauce
- 200g Mescalun lettuce mix
- 1 small bunch coriander, picked a roughly chopped
- 1 lime
- Kewpie Mayo to serve.
Product used in recipe
- ABC - SWEET SOY SAUCE
- KEWPIE - MAYONNAISE
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- This Chilli jam can be made in advance and used across a variety of dishes.In a pot on the stove, combine red capsicum, red onions, bird’s eye chillies, long red chillies, and olive oil. Simmer on low heat for 30 minutes, stirring intermittently, until the mixture has reduced by half.
- Using a stick blender, blend the mixture in the pot until smooth. Add Squid Brand fish sauce and brown sugar, then simmer for a further 20 minutes, or until the colour turns a deep red (see dish photo). Remove from heat and transfer the chilli jam to a jar.Refrigerate until ready to serve. A layer of chilli oil will form on top—this can also be used when serving.
- In a bowl, marinate the chicken breast with ABC Sweet Soy and sweet chilli sauce for 30 minutes.
- BBQ, chargrill, or pan-fry the marinated chicken breast for 3 minutes on each side, or until tender. Combine salad leaves and coriander.
- To serve, stripe the plate with Kewpie mayo. Place the salad and coriander in the centre of the plate and squeeze lime juice over the leaves. Add the BBQ chicken on top of the salad, then finish with a generous tablespoon of chilli jam and a drizzle of chilli oil.Enjoy.
