Derek Ang | Group General Manager, Grain
Inspired by the Thai street food dish of gai yang, the chicken is grilled in a spicy honey sriracha sauce that tantalises the taste buds. The pearl barley, asparagus and corn salsa pair well with this healthy take on the quintessential Thai favourite, while the California Raisins add extra sweetness to complement the spiciness of the chicken.
Season chicken breast and marinate with thyme and sriracha sauce for 6 to 8 hours. Pan-fry or grill at 75°C, until the meat is cooked and tender.
Combine all ingredients and mix well.
Set aside until ready to marinate chicken breast. Reserve 60 ml for drizzling.
Cook the barley until al dente. Set aside.
Sauté garlic, red onions and cherry tomatoes, then add chicken stock, pomodoro tomatoes, lemon juice, honey, corn oil and chicken powder. Simmer for 5 minutes, then add cooked pearl barley.
Slice blanched asparagus diagonally. Toss corn kernels with hot butter.