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Chilli Chicken Recipe

Chilli chicken with rhubarb & ginger slaw

By Ray Capaldi

4 serves

4 serves

10 mins

10 mins

15 mins

15 mins

The Bare Bird Chicken Breast Fillet
The Bare Bird Chicken Breast Fillet


  • 2 Bare Bird chicken breasts, cut into strips

Asian style poaching stock

  • 1 ltr Bare Bird brown chicken stock
  • 1 whole chilli shredded
  • 50g ginger pieces
  • 3 cloves garlic
  • 60 mL soy sauce
  • 10 mL of sesame oil


  • 250g red cabbage, shredded
  • 250g white cabbage, shredded
  • 150g rhubarb, julienned
  • 30g fresh ginger, julienned
  • 1 large carrot, peeled and shredded
  • 60g picked mint sprigs
  • 60g coriander sprigs


  • 100g crushed salted roasted peanuts
  • 100g crushed wasabi peas
  • Nuoc mam dressing
  • 250mL of sesame oil
  • 1/2 tsp palm sugar
  • 3 tbsp fish sauce
  • 1 red chilli, sliced


  1. Put chicken and all Asian style poaching stock ingredients in a pot on medium-high heat and simmer until chicken is just cooked, approx. 10-12 mins.
  2. Drain and set aside in the fridge.

Nouc nam dressing

  1. Melt the palm sugar in a pan with ¼ cup water, then add sesame oil, sauce, and chilli.
  2. You can add  ginger and garlic to taste if desired.
  3. Keep chilled.


  1. Mix cabbage and carrot, rhubarb, ginger together in a large bowl.
  2. Add the chicken with your fingers and combine with cabbage.
  3. Add nouc nam and toss well to combine.

Garnish with mint, coriander, peanuts and wasabi peas.

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