Honey Sriracha Chicken with Pearl Barley, Asparagus & California Raisin & Corn Salsa

AuthorCalifornia Raisins
Rating

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.

Honey Sriracha Chicken with Pearl Barley, Asparagus & California Raisin & Corn Salsa
Yields4 Servings
 640 g chicken breast, sliced
 10 g thyme
 240 ml honey sriracha sauce
 salt and black pepper, to taste
HONEY SRIRACHA SAUCE
 300 ml sriracha sauce
 80 ml pure honey
 15 ml corn oil
 20 g chicken powder
PEARL BARLEY BASE
 100 g pearl barley
 10 g garlic, chopped
 10 g red onions
 40 g cherry tomatoes, halved
 100 ml chicken stock
 240 g pomodoro tomato, chopped
 25 ml lemon juice
 200 ml pure honey
 20 ml corn oil
 5 g chicken powder
CALIFORNIA RAISIN, ROCK MELON, ASPARAGUS & CORN SALSA
 40 g California Natural Raisins
 120 g rock melon, cubed
 320 g jumbo asparagus, blanched
 40 g corn kernels
 10 g butter
GARNISH
 15 g micro coriander
 60 ml honey sriracha sauce
1

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.

HONEY SRIRACHA SAUCE
2

Combine all ingredients and mix well.

3

Set aside until ready to marinate chicken breast. Reserve 60 ml for drizzling.

PEARL BARLEY BASE
4

Cook the barley until al dente. Set aside.

5

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.

CALIFORNIA RAISIN, ROCK MELON, ASPARAGUS & CORN SALSA
6

Slice blanched asparagus diagonally. Toss corn kernels with hot butter.

To Assemble
7

Spoon cooked barley onto serving dish, then top with cooked chicken, California Raisins, rock melon, asparagus and corn kernels. Garnish with micro coriander and drizzle with honey sriracha sauce.

CategoryCooking Method, , ,

Ingredients

 640 g chicken breast, sliced
 10 g thyme
 240 ml honey sriracha sauce
 salt and black pepper, to taste
HONEY SRIRACHA SAUCE
 300 ml sriracha sauce
 80 ml pure honey
 15 ml corn oil
 20 g chicken powder
PEARL BARLEY BASE
 100 g pearl barley
 10 g garlic, chopped
 10 g red onions
 40 g cherry tomatoes, halved
 100 ml chicken stock
 240 g pomodoro tomato, chopped
 25 ml lemon juice
 200 ml pure honey
 20 ml corn oil
 5 g chicken powder
CALIFORNIA RAISIN, ROCK MELON, ASPARAGUS & CORN SALSA
 40 g California Natural Raisins
 120 g rock melon, cubed