This chicken dinner is wrapped up and ready in less than half an hour, and it delivers flavour in buckets: it’s creamy, rich and has a hint of sweetness and spice that makes it so darn good. Serve with rice or noodles and you’re all set.
Coconut Sweet Chilli Chicken
600g (1 lb 5 oz) chicken thigh fillets, quartered
1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade (find out where to buy , or try my homemade sticky chilli ginger sauce recipe )
2 tbsp vegetable oil
400ml (14 fl oz) can coconut milk
1 tbsp fish sauce
1/3 cup fresh Thai or Italian basil leaves
2 long red chillies, finely sliced
lime wedges, to serve
s teamed rice , to serve
- Place the chicken in a bowl. Add 2 tablespoons of Marion’s Kitchen Sticky Chilli Ginger Marinade and toss to combine.
- Heat the oil in a large wok over high heat. Add the chicken and spread the pieces out. Allow to sear for 2 minutes or until golden brown on the first side. Then stir-fry and flip the pieces over. Sear for another 2-3 minutes to allow more colour to develop.
- Now add the coconut milk and the remaining marinade to the wok. Stir through the fish sauce. Slowly bring to a simmer. Reduce heat to low and simmer for 10 minutes, stirring every so often, or until the chicken is cooked through.
- Stir through the basil and red chillies. Serve with steamed rice and lime wedges.
