[Core BBQ] NZ Vietnamese BBQ Chicken Steak
with Zesty Sweet Chilli Salad & Grilled Corn Cobs
- Wheat
- Gluten
- Soy
Ingredients
2
Garlic
1 packet
Mixed Salad Leaves
1 packet
Crispy Shallots
1 packet
Sweet Chilli Sauce
320 g
Chicken Breast
1
Cucumber
1
Carrot
1
Lemon
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Corn
Nutrition Values
Cooking Steps
• Preheat BBQ to high heat. Halve corn cob and lemon. Finely chop garlic. Using a vegetable peeler, peel carrot and cucumber into ribbons. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • To a medium bowl, add chicken steaks, sweet soy seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.
• When BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper.
NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Cover to keep warm.
• Meanwhile, grill chicken steaks until charred and cooked through, 3-6 minutes each side. Transfer to a plate.
No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The chicken is cooked when it is no longer pink inside.
• While pork is resting, grill lemon, cut side down, until charred, 2-3 minutes.
No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.
• In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. • Add cucumber, carrot, and mixed salad leaves. Toss to coat and season to taste.
• Thinly slice chicken. • Divide Vietnamese BBQ chicken steak, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy!
