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  • Preparation time: 20 minutes | Cooking time: 40 minutes
  • Easy
  • Serves 4
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  • 900g boneless skinned chicken thighs
  • 2 tablespoons vegetable oil
  • ! For the Marinade !
  • 1 teaspoon Hawkshead Relish Chilli Jam Buy
  • 2 tablespoons fish sauce Buy
  • 1 finely chopped onion
  • 2 finely chopped cloves of garlic
  • Freshly ground black pepper
  • 1 finely chopped green chilli
  • 10g grated fresh ginger
  • ! For the Sauce !
  • 100g brown sugar
  • 2 tablespoons Hawkshead Relish Chilli Jam Buy
  • 4 teaspoons fish sauce Buy
  • 750ml hot chicken stock
  • 1 finely chopped chilli
  • 40g finely chopped fresh ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black peppercorns
  • 1 teaspoon lime juice


  1. ! For the Marinade !

    Cube the chicken into 5cm pieces. Combine all the marinade ingredients in a bowl, add the chicken, mix well, cover and leave in the fridge for around 1 hour to marinate.
  2. ! For the Sauce !

    Put the sugar in a pan and heat gently until it has melted without allowing it to burn. Turn up the heat and stir until the liquid sugar turns a darker colour, then remove from the heat and add the Chilli Jam and fish sauce. Be careful as it can bubble up and will easily burn you if you are not careful.
  3. Add the 500ml of stock, followed by the chilli, ginger, cinnamon, black peppercorns and lime juice.
  4. Heat the vegetable oil in a frying pan, then when the oil is hot and almost at smoking point add the marinated chicken pieces and stir constantly to avoid it sticking and burning. Allow to brown for a couple of minutes then use the rest of the stock to deglaze the pan and create a caramelised sauce. Cook this out until the liquid has reduced by a quarter.
  5. Serve with steamed rice and top with thinly sliced ginger and spring onions, fresh coriander, and more chopped chilli if you like the extra heat.
Method Ingredients

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