Chilli jam chicken

Makes 8 INGREDIENTS

½ cup chilli jam paste 1 tbsp brown sugar 2 tbsp salt-reduced soy sauce

1/ cup peanut oil 3 1.25kg chicken thigh fillets, trimmed, halved 200g rice vermicelli ½ iceberg lettuce, finely shredded 2 Lebanese cucumbers, peeled into ribbons 2 small carrots, very thinly sliced ½ cup fresh mint leaves

1/ cup white wine vinegar 3 1 tsp caster sugar ½ cup chopped roasted unsalted cashew nuts, to serve Sliced long red chilli, to serve

METHOD

Step 1 Combine chilli jam, brown sugar, soy and 2 tablespoons each of oil and water in a jug.

Step 2 Place chicken in a glass or ceramic bowl. Add ½ the chilli jam mixture. Toss to coat. Cover. Refrigerate for 15 minutes to marinate. Reserve remaining marinade.

Step 3 Heat a greased barbecue grill or large chargrill pan on medium-low heat. Cook chicken, brushing with reserved marinade, for 6 to 8 minutes each side or until browned and cooked through.

Step 4 Meanwhile, cook noodles following packet directions. Drain. Rinse under cold water. Drain.

Step 5 Combine lettuce, cucumber, carrot and mint in a bowl. Place vinegar, caster sugar, remaining oil and 2 tablespoons of water in a bowl. Whisk to combine.

Step 6 Toss remaining dressing with remaining salad. Divide with remaining noodles among plates. Top with remaining chicken. Sprinkle with cashews and chilli. RECIPE KATE MURDOCH AND CLAIRE BROOKMAN, SUPER FOOD IDEAS IMAGE IMAGE IMAGE IMAGE IMAGE GUY BAILEY