• 4 x 125 g (4 oz) boneless chicken breasts
  • rice noodles, to serve
  • fresh coriander leaves, to garnish
  • 125 g (4 oz) chillies, cored, deseeded, chopped
  • 1 garlic clove, crushed
  • 1 onion, chopped
  • 5 cm (2 inch) piece root ginger, peeled, chopped
  • 125 ml (4 fl oz) white vinegar
  • 500 g (1 lb) sugar

To make the chilli and ginger jam, place the chopped chillies, garlic, chopped onion and ginger in a small saucepan. Add the white vinegar and sugar. Bring to the boil, then reduce the heat and allow to simmer for 15 minutes. The mixture should be thick, sticky and jam-like, and will become more so as it cools.

Meanwhile, heat a griddle pan (or ordinary frying pan). Cook the chicken breasts, skin side down, for 8–10 minutes. Turn the chicken over and cook for a further 8–10 minutes, or until cooked thoroughly.

Serve the chicken on a bed of noodles, with the chilli and ginger jam poured over the top, and garnish with coriander leaves. Store any remaining chilli jam in the refrigerator, covered, for up to 1 week.

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