Chilli Jam Chicken With Green Mango Salad | Donna Hay

Ingredients

• 2 x 200g chicken breast fillets, chopped into 3cm pieces
• 4 Thai lime leaves, finely shredded
• 1 small green mango, peeled and shredded
• 1 lebanese cucumber, shredded
• 24 Thai basil leaves
• 16 mint leaves
• black sesame seeds, for sprinkling
• lime wedges and thinly sliced long red chilli, to serve
• 5 long red chillies, roughly chopped
• 1 eschalot, roughly chopped
• 3 cloves garlic, roughly chopped
• 1 tablespoon chopped ginger
• 2 tablespoons peanut oil
• 2 teaspoons sesame oil
• ¼ cup (60ml) rice wine vinegar
• 2 tablespoons fish sauce
• ⅔ cup (120g) brown sugar
• 2 tablespoons lime juice
• 1 tablespoon brown sugar