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Coconut Sweet Chilli Chicken

Ingredients

  • 600g (1.3 lb) chicken thigh fillets, quartered
  • 1 bottle Marion’s Kitchen Sticky Chilli
  • Ginger Marinade (use my store locator to find out where to buy)*
  • 2 tbsp vegetable oil
  • 400ml (14 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
  • steamed rice, to serve

Directions

Preparing the spices

1

Place the chicken in a bowl. Add 2 tablespoons of Marion’s Kitchen Sticky Chilli Ginger Marinade and toss to combine.

2

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.

3

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.

4

Stir through the basil and red chillies. Serve with steamed rice and lime wedges.

Serve hot with rice. Enjoy!

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