Spicy Chicken Steaks with Steamed Vegetables and Fries

Ingredients

• 500gr Chicken Thigh Fillets
• 1/2 Yellow Onion (quartered)
• 3 tbsp ABC Sweet Soy Sauce (Kecap Manis)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Lee Kum Kee Oyster Sauce
• 1 tbsp ABC Extra Hot Chilli Sauce
• 5 tbsp Oil
• 3 tbsp Unsalted Butter
• Salt and Pepper, as desired
• Ground Black Pepper (optional)
• Spring Onions, for garnish (optional)
• Spices:
• 2 cloves Garlic
• 4 Asian shallots
• Pinch of Ground Nutmeg
• To serve with:
• Steamed Baby Beans
• Steamed Carrots
• Oven-baked Potato Fries

Method

1. Blend garlic and shallots until smooth. Add ground nutmeg to combine. Set aside.
2. Combine all sauces, salt and pepper in a bowl. Set aside.
3. Heat oil in a wide large fry pan over medium heat and sear chicken thigh fillets until they are golden brown on all sides. Transfer them into a plate.
4. In the same pan, sauté blended garlic, shallots and nutmeg until fragrant. Add butter and stir to melt. Add quartered onions and stir every now and then until they start to soften.
5. Add the sauce mix and stir to combine. Once the sauce starts to bubble up, transfer seared thigh fillets back to the pan to combine with the sauce. Adjust the amount of salt and pepper as you go.
6. Turn the heat down to low so the fillets cook slowly within 30 minutes or until they are tender. Serve chicken with steamed beans, steamed carrots and oven-baked potato fries. Drizzle sauce on the chicken as desired. Add ground black pepper, if desired.

Product used in recipe

• ABC - ABC EXTRA HOT CHILLI SAUCE 335ML
• ABC - ABC SWEET SOY SAUCE 275ml
• LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G