4.9 / 5.0
(131) 131 total reviews
Chilli jam chicken
Chilli jam chicken
To Serve
To Serve
Serve with coconut or steamed jasmine rice. For a quick, green addition to the dish, throw in chopped, steamed Chinese broccoli or bok choy or a handful of baby spinach at the end of cooking time. With more time (and a well-stocked greengrocer) on your hands, a green papaya salad – shredded green papaya dressed with lime juice, fish sauce, garlic, palm sugar and chilli – would make a sensational accompaniment.
Ingredients
Ingredients
Free-range chicken breast (46%), coconut cream (coconut kernel extract, water), red capsicum, red onion, rice bran oil, sugar, fish sauce (anchovy extract (fish) 77%, salt, sugar), tamarind paste (tamarind 65%, water), chilli, garlic, dried shrimp (crustacean), Thai basil, salt, kaffir lime leaves
Nutritional Info
Nutritional Info
| Serving Size: 265g |
Ave Quantity Per Serving |
Ave Quantity Per 100g |
| ENERGY | 1959 kJ | 739 kJ |
| PROTEIN | 37.0 g | 14.0 g |
| FAT (TOTAL) | 29.0 g | 0 g |
| -SATURATED | 16.9 g | 6.4 g |
| CARBOHYDRATE | 16.0 g | 6.0 g |
| -SUGARS | 12.2 g | 4.6 g |
| SODIUM | 949 mg | 358 mg |
Allergens
Allergens
Does contain: crustaceans, fish
May contain: eggs, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SIZE GUIDE
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SERVES 2
530g- serves 2
To Cook
Defrost fully before cooking, then heat a little oil in a non-stick frying pan and seal the chicken on both sides, before pouring in the chilli jam sauce and simmering for 4-5 minutes or till the chicken is cooked through and sauce is hot.
- Karen C.Verified BuyerI recommend this productRated 5 out of 5 stars10 seconds agoLOVE this one
This dish is easy, versatile, and SO delicious. I start by stir-frying two or three types of veg - capsicum, broccolini, sugar snap peas, bok choy, or whatever I've got - then take the veg out of the pan, sear the chicken, add the sauce, add the vegies back, and serve it on rice or noodles with coriander leaves and a squeeze of lime. Occasionally I add a handful of raw prawns near the end of the cooking time and cook until the prawns are just done. The end result has all the complex flavours a good Thai dish should have - salty, sweet, sour, funky - without the effort of making the whole thing from scratch. I would love to see this dish on the permanent menu.
Was this helpful? - Maddie P.Verified BuyerI recommend this productRated 5 out of 5 stars2 hours agoYum
Perfect the way it is
Was this helpful? - Jessica B.Verified BuyerI recommend this productRated 5 out of 5 stars3 days ago5 minute cook, better than takeout
I am obsessed with this dish! It's so tasty, creamy, has the right level of spice - now ordering every week, my only wish is it came in a bigger portion hehe - we use a microwave rice and cook frozen beans to compliment this dish
Was this helpful? - MELISSA KATE B.Verified BuyerI recommend this productRated 5 out of 5 stars1 week agoDelicious
Super tasty and easy to make
Was this helpful? - Georgina H.Verified BuyerI recommend this productRated 5 out of 5 stars2 weeks agoAuthentic flavours without the fuss!
This is a delicious dish with whole kaffir lime leaves to give it a real authentic South East Asian flavour. It has capsicum in it already, but I add a large handful of green beans for extra veggie intake and it’s so easy, you just chuck them in the pan with the lid on for a few mins to steam. Beautiful with rice.
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