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Sweet Chilli Chicken Breast Tenders

Serves: 4


8 Ingham’s Sweet Chilli Chicken Breast Tenders #13318
4cm piece ginger, finely grated
2 Tbsp lime marinade
1 Tbsp caster sugar
2 tsp rice wine vinegar
2 tsp fish sauce
4 kaffir lime leaves, finely sliced
2 cups crispy fried noodles
4 green shallots, finely sliced
1 cup red cabbage, shredded
1 lebanese cucumber, cut into fine batons
1 long red chilli, seeded and finely sliced
1/4 bunch Thai basil leaves
1/4 bunch mint leaves, torn
2 tsp sesame oil
sea salt flakes and freshly-milled black pepper
zest and juice of 2 limes


Preheat oven to 200°C. Arrange Ingham’s Sweet Chilli Chicken Breast Tenders on a lined oven tray and bake for 18-20 minutes, until golden and crisp

Combine the zest, juice, ginger, marmalade, sugar, vinegar, fish sauce and half the lime leaves in a small saucepan and bring to a simmer over a moderate heat. Simmer until thickened, then strain through a fine sieve

Mix the noodles, shallots, cabbage, cucumber, chilli and herbs in a large bowl and toss with the sesame oil. Season with salt and pepper. Serve the chicken tenders with the salad and the dipping sauce