Chilli jam chicken skewers with mango noodle salad
6
Points®
Total time: 2 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
The spice of the chilli, the sweetness of mango and tender chicken make this a flavour packed meal that is perfect for entertaining or a mid-week meal.
Ingredients
Peanut oil
1 tsp
Garlic
2 clove(s), finely chopped
Fresh red chilli
1 whole, finely shopped
Tomato(es)
4 medium, finely chopped
Fresh lemongrass
½ piece(s), plae section only, cut into 4cm lengths
Brown sugar
2 tbs
Lime juice
1 tsp, plus extra lime wedges to serve
Fish sauce
1 tsp
Skinless chicken breast
360 g, (Buy 400g) fat trimmed, cut into 3cm pieces
Dry rice noodles
120 g, vermicelli
Carrot(s)
2 large, halved lengthways, thinly sliced
Mango
1 medium, flesh thinly sliced, any juice reserved
Chinese cabbage (wombok)
2 cup(s), shredded
Red onion
½ medium, thinly sliced
Fresh mint
¼ cup(s), coarsely chopped
Fresh coriander
¼ cup(s), coarsely chopped
Oil spray
4 x 3 second spray(s)
Instructions
1
To make chilli jam, heat oil in a small saucepan over medium-high heat. Cook garlic and chilli, stirring, for 30 seconds or until fragrant. Add tomato and lemongrass and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 30 minutes or until thickened. Allow to cool slightly. Discard lemongrass. Stir in sugar, lime juice and fish sauce.
2
Place chicken in a medium bowl with 2 tablespoons of jam. Toss to coat. Thread chicken onto 8 soaked bamboo skewers. Place in fridge for at least 1 hour to marinate.
3
Prepare noodles following packet instructions until just tender. Drain. Transfer noodles to a large bowl. Add carrot, mango and any reserved juice, wombok, onion, mint and coriander. Toss to combine.
4
Heat a large barbecue or chargrill on medium-high. Lightly spray the chicken skewers with oil. Cook for 3 minutes each side or until chicken is cooked through. Divide noodles and skewers among serving plates. Serve with chilli jam and lime wedges.
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