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

Place all the chilli jam ingredients in a small saucepan and bring to the boil, then reduce the heat and 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. Place the chicken breasts in the pan, skin side down, and cook for 10 minutes. Turn the chicken over and cook for a further 10 minutes.

Serve the chicken on a bed of noodles, with some of the chilli jam poured over the top, and garnish with coriander. Store any remaining chilli jam in the refrigerator, covered, for up to 1 week, and use it as an accompaniment to spice up other griddled meats.

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