Coconut Sweet Chilli Chicken | Marion's Kitchen
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Prep Time
10m
Cook Time
15m
Total Time
25m
This Coconut Sweet Chilli Chicken recipe features tender chicken thigh fillets marinated in Marion's Kitchen Sticky Chilli Ginger Marinade, then cooked in a creamy coconut milk sauce. Finished with a kick of fresh basil, red chillies, and a squeeze of lime, it's perfect served over steamed rice.
Recipe Options
Ingredients
Servings:
4
Scale:
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0.25
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0.5
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Steps
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories1,158kcal
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Fat43g
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Saturated Fat17g
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Carbohydrates88g
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Fiber4g
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Sugar24g
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Protein105g
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Cholesterol332mg
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Sodium383mg
Percent Daily Values are based on a 2,000 calorie diet.