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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.
Coconut Sweet Chilli Chicken | Marion's Kitchen Image
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Ingredients

Servings: 4
Scale:
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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

  • Calories
    1,158kcal
    57%
  • Fat
    43g
    2%
  • Saturated Fat
    17g
    0%
  • Carbohydrates
    88g
    4%
  • Fiber
    4g
    0%
  • Sugar
    24g
    1%
  • Protein
    105g
    5%
  • Cholesterol
    332mg
    16%
  • Sodium
    383mg
    19%
Percent Daily Values are based on a 2,000 calorie diet.
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