•  4 x 200g chicken breast fillets, skin on
•  1 cup (250ml) fresh chilli sauce, see recipe
•  1 tablespoon vegetable oil
•  200g snow peas (mange tout), blanched and sliced
•  2 green onions (scallions), sliced
•  2 cups (160g) bean sprouts
•  1 cup mint leaves
•  1 cup coriander (cilantro) leaves

  Preheat oven to 220°C (425°F). Place chicken in a roasting tray, skin-side up. Combine ½ cup (125ml) of the chilli sauce and the vegetable oil and pour over the chicken. Roast for 20–25 minutes or until golden and cooked through. Set aside. Place snow peas, onion, sprouts, mint and coriander in a bowl, pour over remaining chilli sauce and toss to combine. Slice the chicken and serve with the salad. Serves 4.