1 tbsp vegetable oil
4 boneless chicken thigh fillets
1 bottle Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade (use my store locator to find out where to buy) OR 1 qty Chilli Ginger Marinade (recipe below)
Marinade (recipe below)
steamed rice to serve
Chilli ginger marinade:
4 large red chillies (about 50g/1.7oz), sliced
6 garlic cloves
6 cloves pickled garlic (you can also use pickled onion)
5cm (2 inches) piece ginger, roughly chopped
½ cup brown sugar
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
½ cup white vinegar
3 tbsp soy sauce
¼ cup water
Cucumber salad:
2 small cucumbers, cut into bite-sized pieces
¼ small red onion or 1 red shallot, sliced
roughly torn mint leaves
3 tbsp Marion’s Kitchen Sweet Chili Sauce
juice of 1 lime
For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.
In a large bowl, combine the chicken fillets and the marinade. Set aside to marinate for 10 minutes or overnight.
Preheat oven to 180°C/360°F.
Heat the oil in a large non-stick pan over medium heat. When the pan is hot, add the chicken pieces and cook 3-4 minutes each side or until just starting to char at the edges. Pour a little more marinade over the chicken as it cooks but keep at least a ¼ cup of the marinade to make a sauce later. Turn the heat off and transfer the chicken to a roasting tray (keep the residual marinade and cooking juices in the pan). Cover the chicken with foil and cook in the oven for about 10-15 minutes or until the chicken is cooked through.
Return the pan to a medium heat and pour in the remaining marinade. Cook for 2-3 minutes or until thickened slightly.
Meanwhile, make the cucumber salad by mixing the ingredients until combined.
Serve the chicken with rice and cucumber salad.
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