Monday, 13 October 2008
Sam's Marquess Chicken
I have never been a massive fan of sweet chilli sauce, finding it too much 'sweet' and not enough 'chilli'. It seemed to be the sort of sauce that people used to pretend they could make things taste good when in fact they were just shaking a bottle full of E numbers over a piece of meat and calling it 'authentic Thai cookery'. Until my flatmate Sam produced a bottle of Lingham's Sweet Chilli Sauce and cooked this delicious recipe of his Dad's last week, and my opinion was changed forever. Stirred into some homemade mayonnaise to go with chips or chicken wings, added to a curry paste or used in a marinade, Linghams is a far superior sauce to its Blue Dragon counterpart.
Two chicken breasts, boneless and skinless
Linghams sweet chilli sauce
Fresh coriander, chopped
Salt and pepper
Slice the chicken breasts into diagonal strips and place in a bowl. Pour over a generous slug of olive oil and add the remaining ingredients to taste. Stir well together, cover and marinade in the fridge for a couple of hours. Get a non stick frying pan nice and hot and add the chicken and a hefty measure of the marinade. Fry until the chicken is cooked (5-7 minutes) and the marinade has reduced and is lovely and sticky. Serve with buttered broccoli and some boiled rice (or rice with sweetcorn, as pictured).