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Warm Sweet Chilli Chicken Salad with Onion Oatmeal

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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22 mins
Serves 4

6 tbsp Mr Hugh's Garlic and Ginger infused rapeseed oil

4 boneless chicken breasts, cut into thin slices

150g medium oatmeal

6 tbsp Thai sweet chilli sauce

2 medium onions, finely chopped

200g green beans, halved

2 x 80g bags pea tops

2 tbsp cider vinegar

  1. Heat 2 tbsp Mr Hugh's in a large frying pan. Mix the chicken with 50g oatmeal and seasoning and fry for 5-6 minutes until crispy and cooked throughout. Remove from the pan. Toss in the chilli sauce.
  2. Add 2 tbsp Mr Hugh's to the pan and fry the onions for 3 minutes then add the remaining oatmeal and fry for a further 2 minutes.
  3. Meanwhile, blanch the beans in boiling water for 2 minutes, drain and cool. Mix into the pea tops. Mix the remaining oil with the vinegar and toss into the salad. Divide onto 4 plates and top with the chicken. Sprinkle over the onion mixture and serve.

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