You can’t go wrong with a simple but spicy flavour-packed rice bowl for a quick and easy weeknight dinner. With super-fresh salad, steamed rice and sticky sriracha chicken, this is anything but boring!
Coconut Sriracha Chicken Bowl
4 chicken thigh fillets
¼ cup Marion’s Kitchen Coconut Sriracha , plus extra for serving (use my store locator to find out where to buy)
1 tbsp vegetable oil
steamed rice to serve
salt
1 large cucumber, cut into bite-sized pieces
100g cherry tomatoes, halved
1 red Asian shallot, sliced
2 tbsp finely chopped coriander (cilantro)
2 tbsp Marion’s Kitchen Coconut Sriracha , plus extra for serving (use my store locator to find out where to buy)
- Combine the chicken with ¼ cup coconut sriracha and a pinch of salt. Heat the vegetable oil in a large frying pan over high heat. Add the chicken pieces and cook for 3-4 minutes each side or until cooked through. Remove from the heat and set aside to rest while you make the salad.
- For the salad, toss ingredients together.
- Place rice in serving bowl. Top with salad and chicken.
