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!
