Smoky Wok

Grilled chicken is great on its' own but sometimes topping it off with a tangy and spicy sauce really enhances the simple dish!  For today, I took a leaf from the famous Mexican dish of salsa and modified it to my taste.  To be honest, I am not a big fan of Mexican food despite having lived in San Diego where Mexican food is very popular.  Anyhow, I do like salsa to an extent and so I made my own version as you can see today.



The chicken chop (I prefer boneless thighs) were grilled and then simply served with a concoction of Thai sauce from Yuen Chun, chopped tomatoes and capsicum.  Very easy and definitely appetizing.  This post is part of my Yuen Chun recipe series.


Serves 2

Ingredients:

2 boneless chicken thighs
Salt & Pepper for seasoning
Oil for brushing the chicken chops

Sauce:
1/2 cup Thai stir-fry sauce from Yuen Chun
2 large tomatoes, chopped/ diced
1 small onion, diced
1 capsicum, diced
1 tablespoon ketchup
Salt & Sugar, to taste

Method:

Firstly, grill the chicken chops (brushed with oil and seasoned with salt and pepper) either in the oven or on the grill if you have one.  It took me about 20 minutes in the oven for the chicken to cook.

Meanwhile, for the sauce, heat up a pan.  Add about 2 tablespoons oil.  Add in the onions, capsicum and tomatoes.  Stir-fry until fragrant.  Add the Thai sauce and season with some salt and sugar if desired.  Add 1 tablespoon of ketchup.  Bring to a boil and do a taste test.  Add more salt if desired.

Arrange the chicken chops on the serving plates.  Pour the sauce on top of the chicken right before serving.