Grilled Chilli Chicken Sizzler

  • 1 cup Knorr Chilli Garlic Sauce
  • 1/4 cup dark soy sauce
  • 1/4 cup rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 2 tbsp chopped fresh coriander leaves
  • 1 hot green chilli, thinly sliced
  • 1 1/2 lbs boneless skinless chicken breasts
  • seared vegetables
  • 2 tbsp vegetable oil
  • 1 small red onion, thinly sliced
  • 1 cup shredded coleslaw mix
  • 2 tbsp hot green chillies, thinly sliced
  • 1 tbsp chopped fresh coriander leaves

Combine marinade ingredients in mixing bowl. Reserve ½ cup marinade separately. Add chicken pieces to mixing bowl, coat with marinade. Refrigerate, covered 1 hour.

Preheat outdoor barbecue to medium. Lift chicken from marinade (discard marinade) and place on barbecue. Cover and grill 8–10 minutes. Turn chicken and grill on other side for about 8-10 minutes or until chicken is cooked through and lightly charred. Slice thinly and reserve.

To grill chicken indoors, preheat oven to 400F. Line baking tray with parchment and place roasting or grilling rack over top. Coat with non-stick spray. Lift chicken from marinade, discarding marinade. Place chicken in single layer on rack. Bake 15 minutes or until chicken is just done. Switch oven to broil and place tray under broiler, about 8 inches away from heat. Roast chicken for 2 minutes until it is lightly brown in places. Slice thinly and reserve.

Place large sizzler plate or deep non-stick skillet over high heat. Add oil. Arrange onion slices and coleslaw over oil, sprinkle green chillies over. Sear vegetables without stirring 2 minutes, until they appear lightly browned with seared spots. Turn vegetables over to sear 1 minute on other side. Arrange chicken pieces over top, pour reserved marinade, sprinkle chopped fresh coriander over and bring to the table sizzling!

If using skillet, follow same procedure as outlined above, transfer to a platter and serve.

Makes 4 servings.