chilli jam chicken

with green mango salad

  • 2 x 200g chicken breast fillets, chopped into 3cm pieces
  • 4 Thai lime leaves, finely shredded
  • 1 small green mango, peeled and shredded
  • 1 lebanese cucumber, shredded
  • 24 Thai basil leaves
  • 16 mint leaves
  • black sesame seeds, for sprinkling
  • lime wedges and thinly sliced long red chilli, to serve

asian chilli jam

  • 5 long red chillies, roughly chopped
  • 1 eschalot, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon chopped ginger
  • 2 tablespoons peanut oil
  • 2 teaspoons sesame oil
  • ¼ cup (60ml) rice wine vinegar
  • 2 tablespoons fish sauce
  • ⅔ cup (120g) brown sugar

lime dressing

  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  1. To make the Asian chilli jam (see cook’s note), place the chilli, eschalot, garlic and ginger in a small food processor and process until finely chopped. Heat the peanut oil and sesame oil in a large non-stick frying pan over medium heat. Add the chilli mixture and cook, stirring, for 6–8 minutes or until just beginning to caramelise. Add the vinegar, fish sauce and sugar and stir to combine. Cook for a further 2–3 minutes or until thickened. Remove from the pan and allow to cool slightly.
  2. To make the lime dressing, place the lime juice, fish sauce and sugar in a small jug, whisk to combine and set aside.
  3. Place cup of the chilli jam in a large non-stick frying pan over high heat, reserving the remaining jam for another use (see cook’s tip). Cook, stirring, for 30 seconds. Add the chicken and lime leaves and cook, stirring occasionally, for 5 minutes or until the chicken is cooked through.
  4. Divide the mango, cucumber, basil, mint and sesame seeds between serving bowls and top with the chicken. Serve with the lime dressing, lime wedges and chilli. Serves 4 as a starter

+ If you’re short on time, you can use store-bought chilli jam in this recipe.

+ Keep leftover Asian chilli jam refrigerated in a sealed jar or airtight container for up to 3 weeks.

Wine note: Cloudy Bay Sauvignon Blanc has subtle tropical notes, with hints of passionfruit backed by zesty grapefruit and lime. The bright, lively wine makes an obvious partner for the punchy Asian flavours in this chilli jam chicken and summery green mango salad.

Photography: William Meppem 

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