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Photo of Chilli jam chicken skewers with mango noodle salad by WW

Chilli jam chicken skewers with mango noodle salad

Total Time
2 hr
20 min
40 min
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.


Peanut oil

1 tsp


2 clove(s), finely chopped

Fresh red chilli

1 whole, finely shopped


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


2 large, halved lengthways, thinly sliced


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)


  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.


TIP: You will need to soak 8 bamboo skewers in cold water for 20 minutes to prevent them scorching during cooking; or use metal skewers.