4 chicken thigh fillets
¼ cup Marion’s Kitchen Coconut Sriracha, plus extra for serving (use my store locator to find out where to buy)
1 tbsp vegetable oil
steamed rice to serve
salt
Salad:
1 large cucumber, cut into bite-sized pieces
100g cherry tomatoes, halved
1 red Asian shallot, sliced
2 tbsp finely chopped coriander (cilantro)
2 tbsp Marion’s Kitchen Coconut Sriracha, plus extra for serving (use my store locator to find out where to buy)
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