This is my go-to meal when time is tight, writes Annabel Langbein. It takes only a few minutes to throw together and cooks in the oven while you prepare some rice and vegetables and set the table. The sauce also works well with a butterflied whole chicken (cook for 50–60 minutes) or fillets of fresh fish (cook for 8–10 minutes)
Preheat oven to 200°C. Place chicken breasts skin side up in a shallow baking dish. Combine all other ingredients in a small bowl and pour over the chicken.
Bake until chicken is cooked through and golden – about 30–35 minutes. To check whether the chicken is done, insert a clean skewer into the thickest part of one chicken breast. If the juices run clear, it is cooked. If they are pink, return the dish to the oven and cook a little longer before testing again.
Serve with jasmine rice and vegetables.
If you have a jar of my super Chilli Jam (see www.annabel-langbein.com) in the fridge you can make an even quicker chilli sauce for chicken. Simply mix 125ml Chilli Jam with 4 tbsp water and 2 tbsp lime juice. Pour over the chicken and cook as described above.
The Free Range Cook
Annabel Langbein is a celebrity cook, food writer and publisher who believes in using good quality, seasonal, locally sourced produce. Her book The Free Range Cook is in 1 in 4 New Zealand households.
Try one of our other Asian recipes or Thai recipes, including Thai green chicken curry, chicken and black bean stir fry and more